Why You’ll Love This Recipe
- Two cooking methods: Whether you prefer grilling or roasting, this recipe gives you the flexibility to cook the tri tip the way you like.
- Simple seasoning: With just a few key spices, the flavor of the meat shines through, complemented by the richness of the olive oil marinade.
- Perfect tenderness: Following the tips for marinating and cooking ensures a tender, juicy roast every time.
- Great for any occasion: This tri tip makes for an impressive main course at holidays, barbecues, or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2½-pound tri tip roast
- 1½ teaspoons garlic salt
- 1 tablespoon Lawry’s seasoning salt
- 1½ teaspoons kosher salt (preferably Diamond Crystal)
- 1 teaspoon black pepper
- ½ teaspoon sugar
- 2 teaspoons garlic powder
- 1 tablespoon dried or fresh parsley
- ¼ cup olive oil
Directions
Choose your tri tip:
- If possible, purchase your tri tip from a local butcher, as they will likely have “prime” cuts that are more marbled with fat. If buying from a grocery store, choose a high-end store to ensure a better quality tri tip. Ask for a well-marbled roast or a “California cut” or “triangle roast.”
Prepare the marinade:
- Mix the spices: In a small bowl, combine the garlic salt, seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley.
- Marinate the meat: Trim the fat cap off the roast if grilling (or leave it on if roasting). Rub the spice mixture all over the tri tip roast.
- Place the roast in a large ziplock bag and add the olive oil. Seal the bag and massage the oil into the meat. Refrigerate for about 8 hours, turning the bag a couple of times. You can marinate it for up to 3 days for the best flavor, but even just 15 minutes will work in a pinch.
How to Grill Tri Tip:
- Bring to room temperature: Remove the tri tip from the fridge 30 minutes before cooking so it can come to room temperature.
- Preheat the grill: Heat the grill to high heat for 15-20 minutes.
- Sear the roast: Place the roast on a plate, discard the marinade (or save for a pan sauce). Grease the grill or brush the meat with oil. Sear the tri tip over high heat for about 2-3 minutes per side.
- Cook over indirect heat: Turn off one side of the grill, and lower the other side to low heat. For charcoal grills, arrange the coals to one side so that the meat is not directly over them.
- Grill the meat: Cook the roast with the lid closed for 20-25 minutes, or about 10-15 minutes per pound depending on how rare you prefer it. Use a meat thermometer—135°F for rare and 145°F for medium rare.
- Rest the roast: Remove the tri tip from the grill and cover with foil. Let it rest for 10-15 minutes.
- Slice and serve: Slice against the grain and serve with traditional sides like Santa Maria Pinquito Beans.
How to Roast Tri Tip in the Oven:
- Preheat the oven: Remove the tri tip from the fridge 30 minutes before cooking to bring it to room temperature. Preheat the oven to 400°F.
- Sear the roast: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the roast on both sides for 3-4 minutes until a brown crust forms.
- Prepare the roasting pan: Line a rimmed baking sheet with foil and place an oven-safe cooling rack on top.
- Roast the tri tip: Transfer the seared roast to the cooling rack and place it in the oven. Roast for 20-30 minutes, depending on your desired doneness (130-135°F for rare and 135-145°F for medium rare).
- Rest the roast: Remove the tri tip from the oven and cover with foil. Let it rest for 10-15 minutes.
- Slice and serve: Slice against the grain and serve.
To Make a Pan Sauce (Optional):
- Save the drippings: After roasting, save all the meat drippings and excess marinade.
- Make the sauce: In a small saucepan, add the drippings and 2 cups of beef broth. Bring it to a boil. In a separate small bowl, combine 1/3 cup cold water with 3 tablespoons of flour and whisk until smooth. Slowly add the mixture to the boiling broth and continue simmering for 5-10 minutes until thickened.
- Finish the sauce: Add 2 tablespoons of butter, season with salt and pepper, and serve with the tri tip.
Servings and timing
- Serves: 5
- Prep time: 10 minutes
- Cook time: 25 minutes
- Additional time: 2 hours marinating
- Total time: 2 hours 35 minutes
Variations
- Add herbs: Include rosemary or thyme in the spice mix for an aromatic twist.
- Spicy version: Add cayenne pepper or smoked paprika for a touch of heat.
- Different cuts: This recipe works with flank steak or top sirloin if you prefer a leaner cut.
Storage/reheating
- Storage: Store leftover tri tip in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the meat in a preheated oven at 350°F for about 10-15 minutes, or microwave it with a damp paper towel to prevent dryness.
- Freezing: You can freeze cooked tri tip for up to 3 months. Slice it before freezing for easier reheating.
FAQs
1. Can I marinate the tri tip overnight?
Yes, marinating overnight will enhance the flavor and tenderness. You can marinate the roast up to 3 days.
2. What should I serve with tri tip?
Traditional sides include Santa Maria Pinquito Beans, roasted vegetables, or mashed potatoes.
3. Can I use a different seasoning for the tri tip?
Absolutely! You can adjust the seasoning based on your preference, using steak rubs, barbecue seasonings, or herbs like rosemary.
4. How do I know when the tri tip is done?
Use a meat thermometer to ensure the roast reaches your desired temperature. 135°F for rare, 145°F for medium rare, and 150°F for medium.
5. Can I use a different cooking method?
Yes, tri tip can also be cooked in a slow cooker, but grilling or roasting provides the best texture and flavor.
6. How do I avoid overcooking tri tip?
Monitor the temperature carefully with a meat thermometer and remove it from the heat as soon as it reaches the desired temperature.
7. What if I don’t have a grill?
No worries! The oven method works perfectly for cooking tri tip and still provides a delicious result.
8. Can I cook a frozen tri tip?
For best results, thaw the tri tip before cooking. Cooking from frozen may result in uneven cooking.
9. How do I make tri tip tender?
Marinating the meat helps break down the fibers and improve tenderness. Searing it before cooking locks in flavor and juices.
10. Can I slice tri tip ahead of time?
You can slice tri tip ahead of time, but it’s best to slice it right before serving to preserve its juiciness.
Conclusion
Tri tip is a flavorful, tender, and versatile cut of beef that can be easily cooked on the grill or in the oven. With a simple seasoning mix and a few easy steps, you can create a delicious, juicy roast that will impress your family and friends every time.
Tri Tip Steak
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling, Roasting
- Cuisine: American
Description
Tri tip is a delicious and tender cut of beef that can be cooked either on the grill or in the oven. This easy-to-follow recipe brings out the juicy, flavorful goodness of this roast, with a simple seasoning mix and two cooking methods to suit your preference—grilling or oven-roasting. The result is a perfectly cooked tri tip, bursting with flavor and ideal for family dinners, holidays, or any special occasion.
Ingredients
2½-pound tri tip roast
1½ teaspoons garlic salt
1 tablespoon Lawry’s seasoning salt
1½ teaspoons kosher salt (preferably Diamond Crystal)
1 teaspoon black pepper
½ teaspoon sugar
2 teaspoons garlic powder
1 tablespoon dried or fresh parsley
¼ cup olive oil
Instructions
- In a small bowl, combine the garlic salt, seasoning salt, kosher salt, black pepper, sugar, garlic powder, and parsley.
- Trim the fat cap off the roast if grilling (or leave it on if roasting). Rub the spice mixture all over the tri tip roast.
- Place the roast in a large ziplock bag, add the olive oil, seal the bag, and massage the oil into the meat. Refrigerate for about 8 hours, turning the bag a couple of times. You can marinate it for up to 3 days for the best flavor, but even just 15 minutes will work in a pinch.
- For Grilling: Remove the tri tip from the fridge 30 minutes before cooking. Preheat the grill to high heat for 15-20 minutes. Sear the tri tip for 2-3 minutes per side, then cook over indirect heat with the lid closed for 20-25 minutes, or until a meat thermometer reads 135°F for rare and 145°F for medium rare. Let rest for 10-15 minutes before slicing against the grain.
- For Roasting: Preheat the oven to 400°F. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side. Transfer to a foil-lined baking sheet with a cooling rack on top and roast for 20-30 minutes, or until it reaches 130-135°F for rare and 135-145°F for medium rare. Let rest for 10-15 minutes before slicing.
- For Pan Sauce (Optional): Save the drippings and 2 cups of beef broth in a saucepan. Bring it to a boil. In a small bowl, mix 1/3 cup cold water with 3 tablespoons of flour, then add to the broth. Simmer for 5-10 minutes until thickened. Add 2 tablespoons of butter, season with salt and pepper, and serve with the tri tip.
Notes
For a flavorful twist, add rosemary or thyme to the spice mix.
For a spicy version, add cayenne pepper or smoked paprika to the seasoning.
This recipe works well with flank steak or top sirloin if you prefer leaner cuts.
Marinate overnight for enhanced flavor.
Serve with Santa Maria Pinquito Beans, roasted vegetables, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg
