Irish Mustard Akaushi Tri-Tip

In this blog we will share another bold and flavorful recipe – Irish Mustard Akaushi Wagyu Tri-Tip. This dish combines the rich marbling of Akaushi Wagyu with a savory Irish-style mustard glaze, fresh herbs, and garlic. The result is a beautifully roasted tri-tip with a tangy crust and incredibly juicy interior that’s perfect for a weekend dinner or a festive St. Patrick’s Day meal.

Ingredients:

• 2–3 lbs Akaushi Wagyu tri-tip
• 2 tbsp whole grain Irish mustard
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

Instructions:

Prepare the mustard marinade:

• In a bowl, whisk together whole grain mustard, Dijon mustard, olive oil, minced garlic, Worcestershire sauce, brown sugar, thyme, rosemary, salt, and black pepper.
• This mixture will create a flavorful mustard glaze for the tri-tip.

Season the tri-tip:

• Pat the Akaushi Wagyu tri-tip dry with paper towels.
• Coat the tri-tip evenly with the mustard marinade, making sure all sides are covered.
• Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

Preheat the oven or grill:

• Preheat your oven or grill to about 400°F.
• If grilling, prepare a two-zone setup with direct and indirect heat.

Cook the tri-tip:

• Place the tri-tip on a roasting rack or directly on the grill over indirect heat.
• Cook for about 20–30 minutes depending on thickness.
• Finish with a quick sear over direct heat to develop a flavorful crust.
• For medium-rare, aim for an internal temperature of 130–135°F.

Rest the meat:

• Remove the tri-tip from heat and let it rest for 10 minutes to allow the juices to redistribute.

Slice and serve:

• Slice the tri-tip against the grain into thin slices.
• Serve with roasted potatoes, cabbage, or grilled vegetables.

Optional Variations:

• Guinness Glaze: Add 2 tbsp Guinness stout to the mustard marinade for a deeper Irish-inspired flavor.
• Herb Crust: Add chopped parsley and extra rosemary to create a thicker herb crust.
• Oven Finish: After searing, finish the tri-tip in a 375°F oven for perfectly even cooking.