Best Tri Tip Roast Delicious Recipes

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PERFECT OVEN ROAST BEEF WITH TRI TIP OR LONDON BROIL CUTS



Perfect Oven Roast Beef with Tri Tip or London Broil Cuts image

You'll love this well-seasoned, baked tri tip roast baked in your oven. A perfect way to serve steak to a crowd!

Provided by Andi Gleeson

Categories     Main

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (or to taste (optional))
1 1/2 pound tri tip roast

Steps:

  • Preheat oven to 350 degrees F.
  • Combine olive oil and spices, and let roast sit at room temperature while oven heats.
  • Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
  • Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP



Grilled or Oven-Roasted Santa Maria Tri-Tip image

You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.

Provided by Kim Severson

Categories     dinner, lunch, barbecues, steaks and chops, main course

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 2

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

Steps:

  • Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
  • Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
  • Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
  • Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams

ULTIMATE TRI-TIP ROAST



Ultimate Tri-Tip Roast image

This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL).

Provided by Busters friend

Categories     Roast Beef

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 garlic cloves, chopped
1/4 cup oil
4 teaspoons salt
1/2 teaspoon whole black peppercorn
2 -2 1/2 lbs tri-tip roast, with thin fat layer

Steps:

  • In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
  • Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
  • Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
  • About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
  • Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
  • When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
  • Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.

Nutrition Facts : Calories 127.2, Fat 13.7, SaturatedFat 1.8, Sodium 2326.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3

TRI-TIP ROAST (((DELICIOUS)))



TRI-TIP ROAST (((DELICIOUS))) image

A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.

Provided by Alan Leonetti

Categories     Roast Beef

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2-3 lbs tri-tip roast
2/3 cup vegetable oil (I use canola)
2/3 cup honey
1/4 cup Worcestershire sauce
1/3 cup red wine vinegar
1 package tenderizing beef marinade
1/4 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon crushed rosemary

Steps:

  • Combine all ingredients, except garlic and rosemary, and blend well.
  • Place roast in an oven-proof baking dish.
  • Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
  • Preheat oven to 425 degrees.
  • Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  • Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
  • Remove from oven and allow to rest about 5 to 10 minutes.
  • Carve against the grain and serve, using the juices as a gravy.

Nutrition Facts : Calories 514.6, Fat 36.4, SaturatedFat 4.7, Sodium 318.3, Carbohydrate 51, Fiber 0.3, Sugar 48.2, Protein 0.4

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