TRI TIP

TRI TIP image

Categories Beef Bake Christmas Fourth of July Super Bowl Thanksgiving Dinner Spring Summer

Number Of Ingredients 9

Ingredients

1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic (use 1/4 cup garlic salt and 1/4 cup granulated garlic)
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed

Steps:

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours. Heat grill to medium temperature. Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes. HOME COOK RECIPE: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results. Recipe courtesy of Deane Carr, Aquatic Technician http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-tri-tip/ 2. Prepping the tri-tip roast Preheat the oven to 425 degrees F. Place the roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the roast. Because a tri-tip roast is only a couple of inches thick, it will brown nicely on high heat while keeping the center moist and pink. 3. Oven-roasting the tri-tip roast Place roast in the oven and roast, uncovered, for 30 to 35 minutes or until the thermometer registers 135 degrees F. Remove from the oven and cover with foil. Let the meat stand for 15 minutes, which will bring the temperature up to 145 degrees F (medium rare) after standing. BRING TEMPERATURE TO 130 DEGREES NOT 135 For medium doneness, roast for 40 to 45 minutes or until the thermometer registers 150 degrees F. Cover and let stand for 15 minutes, which will bring the temperature to 160 degrees F (medium). Because this cut contains so little fat, be sure not to cook it past medium.