Tri-Tip Roast

Tri-tip roast is a lean cut of roast, but with the perfect amount of marbling for a buttery texture and a great beefy flavor.

Try these options for the Tri-tip roast:

Garlic marinade

Marinade the roast for at least 3 hours, but overnight for the best results.

• 2 tbsp Red Wine Vinegar

• 2 tbsp Balsamic Vinegar

• 1 tsp Worcestershire Sauce

• 1 tbsp Brown Sugar

• 1/4 cup Onion finely chopped

• 2 Garlic cloves minced

• 1/4 tsp Black Pepper

• 1/2 tsp salt

• 1/2 tsp Paprika

• 1 tsp Mustard

• 2 tbsp Olive Oil

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

Directions to marinade and cook Tri-Tip Roast.

• Add all marinade ingredients to a large bowl and whisk to combine.

• Place your tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Flip bag over about halfway through to make sure the roast is evenly marinating.

• Preheat oven to 400 degrees.

• Heat a cast iron skillet to high heat. Once very hot, add oil and begin to sear the roast on all sides for about 2 minutes until there is a nice char.

• Transfer skillet to the preheated oven and bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.

• Once done, remove from oven and let rest for 5-10 minutes. Slice and serve.