Tangerine Beef with Scallions

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I never have much luck with tri tip steak. Seems like no matter what I do, I can't get it to not be chewy. The marinade is ok but I didn't find it to be anything to write home about.

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this was an AMAZING recipe and hope to do it again soon!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:>

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We found tri tip streaks on sale, so we used 4 individual tri tip steaks. This was really easy to make, and the meat came out unbelievably tender, cooked as per recipe. I broiled on the 3 level (rack down from the broiler element. My picky husband loved the meat and the sauce. I did not think the sauce was too sweet, as another reviewer said. The sauce was good, but not over-the-top delicious for me, as I was expecting from the yummy ingredients. A simple, good, basic,sauce over delicious, incredibly tender meat. We will make again.

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This was just a little too sweet for me.

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I have made this three times now and it has turned out wonderful every time! I never cooked Tri Tip before this recipe so it also introduced me to a GREAT cut of meat. Love it and so does my husband. Great to cook for company as it is not difficult and cooks quickly.

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Oh, I love the marinade/sauce! I doubled it and glad I did. I will not broil the meat next time (there will be a next time as 10 minutes isn't medium-rare....it is WELL done. Fine for the hubby but, I am a med-rare person so I found the meat yucky and tough. The grocery store had no tangerines (say what?! so I used a nice orange and that worked fine.

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I couldn't find the tri tip so I used flank steak..other than that I followed the recipe exactly. My boyfriend loved it, he would've eaten the whole thing if I let him. I personally thought there was not enough flavor even though I marinated it for about 24 hours. The dipping sauce did make up for it though. But then, I used the same marinade on some chicken breast.....OMMGGGG IT WAS SO GOOD!!! I cooked the chicken on my grill pan and it turned out to be very flavorful and moist. Can't wait for summer grilling now.

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delicious! i had trouble finding orange preserves, so i used orange marmalade instead. i don't suggest this, as it gave it a taste that was a little too bitter. the store had mandarin preserves, which i probably should've used instead. oh well. that's the only reason for 4 stars instead of 5. since it was my fault, i should probably split the last star and say 4.5 (:

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I have tried a recipe similar to this one, and with my family it has always been a huge hit; I decided to give this one a try and I LOVED it!! As did my family, we all agreed it was better than the other recipe, the preserves were a great addition and I will definitely be making this one again!

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I first encountered tangerine beef at The Szechwan Restaurant in Los Angeles about 25 years ago, the only place I have ever seen it on the menu. This is nearly identical except it calls for red pepper flakes rather than the longish thin red peppers (which only a fool eats anyway. They also use dried tangerine peel in it, and serve with a thick sauce over rice.

Trip-tip steak is the tail end of the sirloin, merging into the rump. These days it is rarely cut into steaks or roasts, which is a shame since it makes a great roast cooked on a rotisserie. If you can't find it, use a top sirloin steak no more than 1" thick. Sirloin, having no real flavor of its own, is the best steak to marinate--it soaks up any flavor.