Just imagine the aroma of a perfectly seasoned tri tip roast filling your kitchen—whether you’re hosting a summer barbecue or craving cozy comfort food. We’ve gathered 34 irresistible recipes to inspire every home cook, from quick weeknight dinners to impressive holiday feasts. Get ready to discover your new favorite way to enjoy this versatile cut!
Garlic Herb Crusted Tri Tip Roast
Oven-roasted tri tip gets a flavor upgrade with a garlicky herb crust. This recipe delivers juicy, tender beef with minimal effort. Perfect for weeknight dinners or entertaining guests.
Ingredients
For the roast:
– 1 (2.5 lb) tri tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the crust:
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– 1/4 cup breadcrumbs
– 1 tbsp Dijon mustard
Instructions
1. Preheat oven to 425°F.
2. Pat the tri tip roast dry with paper towels.
3. Rub the roast with olive oil.
4. Season all sides with kosher salt and black pepper.
5. Combine minced garlic, chopped rosemary, chopped thyme, and breadcrumbs in a small bowl.
6. Spread Dijon mustard evenly over the top of the roast.
7. Press the herb mixture firmly onto the mustard-coated surface.
8. Place the roast on a rack in a roasting pan, crust side up.
9. Insert a meat thermometer into the thickest part of the roast.
10. Roast at 425°F for 15 minutes to sear the crust.
11. Reduce oven temperature to 350°F.
12. Continue roasting until the thermometer reads 135°F for medium-rare, about 25-30 minutes.
13. Remove the roast from the oven.
14. Transfer to a cutting board.
15. Let rest for 10 minutes before slicing.
16. Slice against the grain into 1/4-inch thick pieces.
Perfectly cooked tri tip boasts a crisp, fragrant crust and pink, juicy interior. The garlic and herbs infuse every bite with robust flavor. Serve sliced over mashed potatoes or alongside roasted vegetables for a complete meal.
Smoky BBQ Tri Tip with Chimichurri Sauce
A perfectly grilled tri tip gets a flavor boost from smoky spices and fresh chimichurri. This recipe delivers tender, juicy beef with minimal effort. Fire up the grill and let’s get cooking.
Ingredients
For the rub:
– 2 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
For the tri tip:
– 1 (2-3 lb) tri tip roast
– 2 tbsp olive oil
For the chimichurri sauce:
– 1 cup fresh parsley, finely chopped
– 3 cloves garlic, minced
– 2 tbsp fresh oregano, chopped
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. Combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt in a small bowl to make the rub.
2. Pat the tri tip roast dry with paper towels.
3. Rub the tri tip evenly with 2 tbsp olive oil.
4. Apply the spice rub generously to all sides of the tri tip, pressing it into the meat.
5. Let the seasoned tri tip rest at room temperature for 30 minutes.
6. Preheat your grill to 400°F, creating two zones: direct heat and indirect heat.
7. Place the tri tip fat-side down on the direct heat side of the grill.
8. Sear for 5 minutes until a dark crust forms.
9. Flip the tri tip and sear the other side for 5 minutes.
10. Move the tri tip to the indirect heat side of the grill.
11. Close the grill lid and cook for 20-25 minutes, flipping once halfway through.
12. Insert an instant-read thermometer into the thickest part of the meat.
13. Remove from grill when internal temperature reaches 135°F for medium-rare.
14. Transfer the tri tip to a cutting board.
15. Let rest for 10 minutes before slicing against the grain.
16. While the tri tip rests, make the chimichurri by combining parsley, garlic, oregano, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and 1/2 tsp salt in a bowl.
17. Stir until well combined.
Serve the sliced tri tip drizzled with chimichurri sauce. The smoky crust gives way to juicy, pink interior that pairs perfectly with the bright, herbaceous sauce. Try it sliced thin over a bed of greens or piled high on crusty bread for sandwiches.
Slow Cooker Tri Tip Pot Roast
A slow cooker transforms tri-tip into fork-tender perfection with minimal effort. This recipe delivers rich, savory flavors that develop over hours of gentle cooking. It’s an ideal set-and-forget meal for busy days.
Ingredients
For the rub:
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
For the vegetables:
– 1 large yellow onion, chopped
– 4 carrots, peeled and cut into 2-inch chunks
– 2 lbs baby potatoes
For the liquid:
– 2 cups beef broth
– 2 tbsp Worcestershire sauce
– 1 tbsp tomato paste
Instructions
1. Pat a 3 lb tri-tip roast dry with paper towels.
2. Rub 2 tbsp olive oil evenly over all sides of the roast.
3. Combine 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl.
4. Sprinkle the spice mixture over the roast, pressing gently to adhere.
5. Heat a large skillet over medium-high heat and sear the roast for 3 minutes per side until browned.
6. Place 1 chopped yellow onion, 4 chopped carrots, and 2 lbs baby potatoes in the slow cooker.
7. Whisk together 2 cups beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp tomato paste in a measuring cup.
8. Pour the liquid mixture over the vegetables in the slow cooker.
9. Place the seared roast on top of the vegetables.
10. Cover and cook on low for 8 hours or high for 5 hours until the meat shreds easily with a fork.
11. Remove the roast from the slow cooker and let rest for 10 minutes before slicing.
12. Serve the sliced roast with the cooked vegetables and cooking liquid.
Rich, savory juices soak into the tender meat and vegetables, creating a deeply flavorful dish. Shred the leftovers for sandwiches or tacos the next day for an easy meal transformation.
Coffee-Rubbed Tri Tip with Bourbon Glaze
Outstanding flavor meets simplicity in this coffee-rubbed tri-tip. Our bourbon glaze adds a sweet, smoky finish that’s perfect for grilling season. Get ready for a crowd-pleaser that requires minimal effort.
Ingredients
For the Rub:
– 2 tbsp finely ground coffee
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Glaze:
– 1/4 cup bourbon
– 2 tbsp ketchup
– 1 tbsp Worcestershire sauce
– 1 tbsp brown sugar
– 1 tsp Dijon mustard
For the Meat:
– 1 (2-3 lb) tri-tip roast
Instructions
1. Preheat your grill to 400°F for direct heat cooking.
2. Combine 2 tbsp ground coffee, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper in a small bowl to make the rub.
3. Pat the 2-3 lb tri-tip roast dry with paper towels to help the rub adhere.
4. Apply the coffee rub evenly over all sides of the tri-tip, pressing gently to form a crust.
5. Place the tri-tip on the preheated grill and sear for 4-5 minutes per side to develop a char.
6. Move the tri-tip to indirect heat or reduce grill temperature to 325°F.
7. Continue grilling for 20-25 minutes, flipping once, until internal temperature reaches 135°F for medium-rare.
8. While the meat cooks, combine 1/4 cup bourbon, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, and 1 tsp Dijon mustard in a saucepan.
9. Simmer the glaze over medium heat for 5-7 minutes until slightly thickened, stirring occasionally.
10. Brush the bourbon glaze over the tri-tip during the last 5 minutes of cooking.
11. Remove the tri-tip from the grill and let it rest for 10 minutes on a cutting board to redistribute juices.
12. Slice the tri-tip against the grain into 1/4-inch thick pieces.
Never underestimate the power of a good crust and glaze. The coffee rub delivers a deep, earthy flavor that pairs perfectly with the sweet and smoky bourbon glaze. Serve it sliced over a bed of creamy polenta or alongside grilled vegetables for a complete meal that highlights its tender, juicy texture.
Chile-Lime Marinated Tri Tip Roast
Kick off your weeknight dinner with this zesty, smoky tri tip that comes together with minimal effort. Keep it simple and let the marinade do the heavy lifting for bold flavor without the fuss.
Ingredients
For the marinade:
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp salt
For the roast:
– 2 lb tri tip roast
Instructions
1. Whisk together 1/4 cup lime juice, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1/2 tsp salt in a bowl.
2. Place 2 lb tri tip roast in a resealable bag and pour the marinade over it.
3. Seal the bag, removing excess air, and massage the marinade into the meat.
4. Refrigerate for at least 4 hours or up to 12 hours for deeper flavor penetration.
5. Remove the roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
6. Preheat your grill or oven to 425°F.
7. Pat the tri tip dry with paper towels to ensure a better sear.
8. Place the roast on the grill or in a roasting pan and cook for 25-30 minutes.
9. Flip the roast halfway through cooking for even browning.
10. Check the internal temperature with a meat thermometer; remove at 135°F for medium-rare.
11. Transfer the roast to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
12. Slice against the grain into thin pieces for maximum tenderness.
Expect a perfect balance of tangy lime and smoky chili with each juicy bite. Enjoy it sliced over salads, stuffed into tacos, or simply alongside roasted vegetables for a satisfying meal.
Thyme and Dijon Mustard Tri Tip
Crafting a perfectly seasoned tri-tip starts with quality ingredients and precise technique. This thyme and Dijon mustard version delivers bold flavor with minimal fuss. Follow these steps for a restaurant-worthy result at home.
Ingredients
For the marinade:
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 tbsp fresh thyme leaves
– 2 tsp minced garlic
– 1 tsp kosher salt
– 1/2 tsp black pepper
For cooking:
– 2.5 lb tri-tip roast
– 1 tbsp vegetable oil
Instructions
1. Whisk together Dijon mustard, olive oil, thyme leaves, minced garlic, kosher salt, and black pepper in a medium bowl.
2. Place tri-tip roast in a large resealable plastic bag and pour marinade over it.
3. Seal the bag, removing excess air, and massage marinade into meat until fully coated.
4. Refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Remove tri-tip from refrigerator 30 minutes before cooking to bring to room temperature.
6. Preheat grill or oven to 425°F for high-heat searing.
7. Pat tri-tip dry with paper towels to ensure proper browning.
8. Brush vegetable oil evenly over all surfaces of the meat.
9. Sear tri-tip on all sides for 2 minutes per side to develop a crust.
10. Reduce heat to 350°F and continue cooking for 20-25 minutes.
11. Insert meat thermometer into thickest part of roast, avoiding fat.
12. Cook until internal temperature reaches 135°F for medium-rare doneness.
13. Transfer tri-tip to cutting board and tent loosely with foil.
14. Rest for exactly 10 minutes to allow juices to redistribute.
15. Slice against the grain into 1/4-inch thick pieces for serving.
Let the rested tri-tip showcase its juicy pink interior against the herb-speckled crust. The Dijon mustard creates a tangy counterpoint to the rich beef flavor, while thyme adds earthy notes throughout. Serve sliced over roasted potatoes or shred for exceptional sandwiches the next day.
Grilled Tri Tip with Spicy Peach Salsa
Grilled tri tip delivers bold flavor with minimal effort. Get ready for juicy, smoky beef paired with sweet-spicy salsa. This combo hits all the right notes.
Ingredients
For the tri tip:
– 1 (2.5 lb) tri tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
For the salsa:
– 2 ripe peaches, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 tbsp fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 tsp salt
Instructions
1. Pat the tri tip dry with paper towels.
2. Rub the entire surface with olive oil.
3. Combine salt, pepper, and garlic powder in a small bowl.
4. Season the tri tip evenly with the spice mixture.
5. Let the meat rest at room temperature for 30 minutes.
6. Preheat grill to high heat (450°F).
7. Place the tri tip fat-side down on the grill.
8. Sear for 5 minutes until well-charred.
9. Flip and sear the other side for 5 minutes.
10. Move the tri tip to indirect heat.
11. Close the grill lid.
12. Cook for 20-25 minutes until internal temperature reaches 135°F for medium-rare.
13. Transfer the tri tip to a cutting board.
14. Let rest for 10 minutes before slicing.
15. Meanwhile, dice the peaches into 1/2-inch pieces.
16. Finely chop the red onion.
17. Seed and mince the jalapeño.
18. Chop the cilantro.
19. Combine peaches, onion, jalapeño, and cilantro in a medium bowl.
20. Add lime juice and salt.
21. Stir gently to combine.
22. Slice the tri tip against the grain into 1/4-inch slices.
23. Serve immediately with peach salsa spooned over top.
Ultra-tender slices contrast with the chunky, vibrant salsa. The smoky beef and sweet-spicy fruit create a perfect balance. Try serving over cilantro-lime rice or in warm tortillas for a fresh twist.
Classic Santa Maria Style Tri Tip
Kick off your grilling season with this iconic Central Coast specialty. Known for its bold seasoning and smoky char, this tri-tip delivers big flavor with minimal fuss. Keep it simple and let the quality ingredients shine.
Ingredients
For the rub:
– 2 tablespoons coarse kosher salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
– 1 teaspoon paprika
For grilling:
– 1 (2.5-3 lb) tri-tip roast
– 2 tablespoons vegetable oil
Instructions
1. Pat the tri-tip roast completely dry with paper towels.
2. Rub 2 tablespoons vegetable oil evenly over all surfaces of the meat.
3. Combine 2 tablespoons coarse kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, and 1 teaspoon paprika in a small bowl.
4. Generously coat the entire roast with the spice mixture, pressing gently to adhere.
5. Preheat grill to 400°F, creating two zones: direct high heat and indirect heat.
6. Place the tri-tip fat-side up on the direct heat side of the grill.
7. Sear for 5 minutes until a dark crust forms.
8. Flip and sear the other side for 5 minutes.
9. Move the tri-tip to the indirect heat side of the grill.
10. Close the lid and cook for 20-25 minutes, flipping once halfway through.
11. Insert an instant-read thermometer into the thickest part of the meat.
12. Remove from grill when internal temperature reaches 130°F for medium-rare.
13. Transfer to a cutting board and let rest for 10 minutes.
14. Slice against the grain into thin strips.
Just pulled from the grill, this tri-tip boasts a crackling crust that gives way to juicy, pink-centered perfection. The garlic-forward rub creates a savory bark that complements the beef’s natural richness. Serve sliced on garlic bread with pinquito beans and a simple salsa for the authentic Santa Maria experience.
Balsamic Glazed Tri Tip Roast
Finally, a tri-tip roast that delivers restaurant-quality flavor with minimal fuss. This balsamic glaze caramelizes into a sweet-tangy crust while keeping the interior juicy. Perfect for weeknights or impressing guests without the stress.
Ingredients
For the roast:
– 1 (2.5 lb) tri-tip roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the glaze:
– 1/2 cup balsamic vinegar
– 2 tbsp brown sugar
– 1 tbsp soy sauce
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 425°F.
2. Pat the tri-tip roast completely dry with paper towels.
3. Rub the roast evenly with 2 tbsp olive oil.
4. Season all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
5. Place the roast fat-side up on a rack in a roasting pan.
6. Roast at 425°F for 15 minutes to sear the exterior.
7. Reduce oven temperature to 325°F.
8. Combine 1/2 cup balsamic vinegar, 2 tbsp brown sugar, 1 tbsp soy sauce, and 2 cloves minced garlic in a small saucepan.
9. Simmer the glaze over medium heat for 5 minutes until slightly thickened.
10. Brush half of the glaze evenly over the roast.
11. Continue roasting at 325°F for 25-30 minutes.
12. Insert an instant-read thermometer into the thickest part of the meat.
13. Remove from oven when thermometer reads 135°F for medium-rare.
14. Brush the remaining glaze over the roast.
15. Tent loosely with foil and rest for 10 minutes.
16. Slice against the grain into 1/4-inch thick pieces.
Resting allows the juices to redistribute throughout the meat. The balsamic reduction creates a sticky, caramelized crust that contrasts beautifully with the tender, pink interior. Serve sliced over creamy polenta or pile onto crusty rolls for killer sandwiches.
Rosemary and Garlic Infused Tri Tip
Never underestimate the power of simple ingredients. This rosemary and garlic tri tip delivers bold flavor with minimal effort. Perfect for weeknights or impressing guests.
Ingredients
For the rub:
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
For cooking:
– 2.5 lb tri tip roast
Instructions
1. Preheat your oven to 425°F.
2. Pat the tri tip roast completely dry with paper towels.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper.
4. Rub the mixture evenly over all surfaces of the tri tip.
5. Place the seasoned tri tip fat-side up on a rack in a roasting pan.
6. Insert a meat thermometer into the thickest part of the roast.
7. Roast at 425°F for 15 minutes to sear the exterior.
8. Reduce oven temperature to 325°F.
9. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 45-60 minutes.
10. Remove the tri tip from the oven and transfer to a cutting board.
11. Let rest for 10 minutes before slicing against the grain.
A perfectly cooked tri tip boasts a crisp, herbaceous crust and juicy, tender interior. The garlic and rosemary infuse every bite without overpowering the beef. Serve thinly sliced on crusty bread for sandwiches or alongside roasted vegetables for a complete meal.
Tri Tip with Red Wine Reduction
Ready to master a classic California favorite? This tri tip with red wine reduction delivers bold flavor with minimal fuss. Perfect for weeknights or entertaining.
Ingredients
For the tri tip:
– 1 (2 lb) tri tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
For the red wine reduction:
– 1 cup dry red wine
– 1/2 cup beef broth
– 2 tbsp unsalted butter
– 1 shallot, minced
– 1 tsp fresh thyme leaves
Instructions
1. Preheat oven to 425°F.
2. Pat tri tip dry with paper towels.
3. Rub olive oil over entire surface.
4. Combine salt, pepper, and garlic powder in small bowl.
5. Season tri tip evenly with spice mixture.
6. Heat cast iron skillet over high heat for 2 minutes.
7. Sear tri tip for 3 minutes per side until browned.
8. Transfer skillet to oven.
9. Roast for 15 minutes until internal temperature reaches 135°F for medium-rare.
10. Remove tri tip from skillet and let rest on cutting board for 10 minutes.
11. While resting, pour off excess fat from skillet, leaving 1 tbsp.
12. Add minced shallot to skillet over medium heat.
13. Sauté shallot for 2 minutes until translucent.
14. Pour in red wine, scraping browned bits from pan bottom.
15. Simmer wine for 5 minutes until reduced by half.
16. Add beef broth and thyme leaves.
17. Simmer for 3 minutes until slightly thickened.
18. Remove from heat and whisk in butter until melted and glossy.
19. Slice tri tip against the grain into 1/4-inch slices.
20. Drizzle red wine reduction over sliced meat.
Perfectly cooked tri tip offers a tender, juicy bite with a robust crust. The reduction adds a rich, tangy depth that complements the beef beautifully. Serve over mashed potatoes or with roasted vegetables for a complete meal.
Korean BBQ-Inspired Tri Tip Roast
Oven-roasted tri tip gets a Korean BBQ twist with a sweet-savory marinade and spicy crust. This hands-off method delivers tender, juicy results perfect for weeknights. Serve sliced thin against the grain for maximum flavor.
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp sesame oil
– 3 cloves garlic, minced
– 1 tbsp grated ginger
For the crust:
– 1 tbsp gochujang
– 1 tsp black pepper
– 1 tsp kosher salt
For cooking:
– 2.5 lb tri tip roast
– 1 tbsp vegetable oil
Instructions
1. Whisk soy sauce, brown sugar, sesame oil, garlic, and ginger in a bowl until sugar dissolves.
2. Place tri tip in a resealable bag and pour marinade over it.
3. Refrigerate for at least 4 hours or overnight for deeper flavor penetration.
4. Preheat oven to 425°F and remove tri tip from marinade, patting dry with paper towels.
5. Discard used marinade to avoid cross-contamination.
6. Rub vegetable oil evenly over all sides of the roast.
7. Mix gochujang, black pepper, and salt in a small bowl to form a paste.
8. Spread paste thickly over the top surface of the tri tip only.
9. Place roast on a rack in a roasting pan, crust side up.
10. Insert a meat thermometer into the thickest part, avoiding fat.
11. Roast at 425°F for 15 minutes to sear the crust.
12. Reduce heat to 325°F and continue roasting until thermometer reads 135°F for medium-rare, about 45-60 minutes.
13. Rest roast on a cutting board for 10 minutes to redistribute juices.
14. Slice thinly against the grain with a sharp knife.
Grilled or roasted, this tri tip boasts a caramelized crust and succulent interior. The gochujang adds a subtle heat that balances the marinade’s sweetness. Try serving over rice with quick-pickled vegetables for a complete meal.
Ginger Soy-Marinated Tri Tip
Ready to transform your weeknight dinner? This ginger soy-marinated tri tip delivers bold flavor with minimal effort. It’s a crowd-pleaser that’s both juicy and packed with umami.
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 2 tbsp grated fresh ginger
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
For cooking:
– 1 (2-3 lb) tri tip roast
– 1 tbsp vegetable oil
Instructions
1. Whisk together soy sauce, grated ginger, brown sugar, minced garlic, rice vinegar, and sesame oil in a bowl.
2. Place tri tip in a large resealable bag and pour marinade over it.
3. Seal the bag, removing excess air, and refrigerate for at least 4 hours or overnight for deeper flavor.
4. Remove tri tip from refrigerator 30 minutes before cooking to bring to room temperature.
5. Preheat grill or oven to 425°F.
6. Remove tri tip from marinade and pat dry thoroughly with paper towels for better searing.
7. Discard used marinade.
8. Rub vegetable oil all over the tri tip.
9. Place tri tip on preheated grill or in a roasting pan and sear for 5 minutes per side.
10. Reduce heat to 350°F and continue cooking for 20-25 minutes, flipping halfway through.
11. Insert an instant-read thermometer into the thickest part; remove at 135°F for medium-rare.
12. Transfer tri tip to a cutting board and let rest for 10 minutes to allow juices to redistribute.
13. Slice against the grain into thin strips.
Expect a tender, slightly chewy texture with a caramelized crust. The ginger and soy create a savory-sweet balance that pairs perfectly with steamed rice or crisp salad. Leftovers make excellent sandwiches or tacos the next day.
Tri Tip with Honey and Apple Cider Marinade
Deliciously tender and sweet, this tri tip gets its flavor from a honey and apple cider marinade. Direct from the grill, it’s perfect for weeknights or entertaining.
Ingredients
For the Marinade
- 1 cup apple cider
- 1/4 cup honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
For Cooking
- 1 (2-3 lb) tri tip roast
Instructions
- Whisk together 1 cup apple cider, 1/4 cup honey, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
- Place 1 tri tip roast in a resealable plastic bag and pour the marinade over it.
- Seal the bag, removing excess air, and refrigerate for at least 4 hours or up to 12 hours for deeper flavor.
- Remove the tri tip from the marinade and discard the used marinade.
- Pat the tri tip dry with paper towels to ensure a good sear.
- Preheat a grill to medium-high heat, about 400°F.
- Grill the tri tip for 5-7 minutes per side, or until a crust forms.
- Reduce the grill heat to medium, around 350°F, and continue cooking for 20-25 minutes, flipping once halfway through.
- Check for doneness using a meat thermometer; it should read 135°F for medium-rare or 145°F for medium.
- Transfer the tri tip to a cutting board and let it rest for 10 minutes before slicing against the grain. Zero in on the juicy, caramelized exterior and tender interior. Serve it sliced over a salad or with roasted vegetables for a complete meal that highlights the sweet and savory balance.
Mediterranean Herb-Roasted Tri Tip
Even on busy weeknights, this Mediterranean herb-roasted tri tip delivers restaurant-quality flavor with minimal effort. Expect tender, juicy beef infused with aromatic herbs and bright citrus notes.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 4 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
For roasting:
– 2.5 lb tri tip roast
– 1 lemon, sliced into 1/4-inch rounds
Instructions
1. Whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp oregano, 1 tsp rosemary, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
2. Place 2.5 lb tri tip roast in a large ziplock bag and pour the marinade over it.
3. Seal the bag, removing excess air, and massage the marinade into the meat.
4. Refrigerate for at least 4 hours or up to 12 hours for deeper flavor penetration.
5. Preheat oven to 425°F and remove the tri tip from the refrigerator 30 minutes before cooking.
6. Place the marinated tri tip fat-side up in a roasting pan and arrange 1 sliced lemon around it.
7. Insert a meat thermometer into the thickest part of the roast, avoiding fat or bone.
8. Roast at 425°F for 15 minutes to develop a crust.
9. Reduce oven temperature to 325°F and continue roasting until the thermometer reads 135°F for medium-rare, about 25-30 minutes.
10. Transfer the tri tip to a cutting board and let rest for 10 minutes to redistribute juices.
11. Slice against the grain into 1/4-inch thick pieces.
Mouthwatering and perfectly tender, this tri tip boasts a herbaceous crust giving way to juicy, pink interior. Serve sliced over a bed of couscous with roasted vegetables, or stuff into warm pitas with tzatziki for a Mediterranean twist.
Tri Tip with Roasted Garlic and Tomato Relish
You need a hearty, flavorful meal that comes together without fuss. Tri tip delivers rich beefiness balanced by bright, tangy relish. Let’s get straight to it.
Ingredients
For the tri tip:
– 1 (2.5 lb) tri tip roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
For the roasted garlic:
– 1 head garlic
– 1 tsp olive oil
For the tomato relish:
– 2 cups cherry tomatoes, halved
– 1/4 cup red onion, finely diced
– 2 tbsp fresh basil, chopped
– 1 tbsp red wine vinegar
– 1/2 tsp salt
Instructions
1. Preheat oven to 400°F.
2. Slice the top off the garlic head to expose cloves.
3. Drizzle 1 tsp olive oil over the garlic.
4. Wrap garlic tightly in foil.
5. Roast garlic for 40 minutes until soft and golden.
6. Pat tri tip dry with paper towels.
7. Rub tri tip with 2 tbsp olive oil.
8. Season all sides with 1 tbsp salt and 1 tsp pepper.
9. Heat a cast-iron skillet over high heat until smoking.
10. Sear tri tip for 4 minutes per side until deeply browned.
11. Transfer skillet to oven.
12. Roast tri tip for 20 minutes until internal temperature reaches 135°F for medium-rare.
13. Remove tri tip from oven and let rest for 10 minutes.
14. Squeeze roasted garlic cloves from their skins into a bowl.
15. Mash garlic with a fork until smooth.
16. Add 2 cups halved cherry tomatoes to the bowl.
17. Stir in 1/4 cup diced red onion.
18. Mix in 2 tbsp chopped basil.
19. Add 1 tbsp red wine vinegar and 1/2 tsp salt.
20. Combine relish ingredients thoroughly.
21. Slice tri tip against the grain into 1/4-inch thick slices.
22. Serve slices topped with relish.
Last, the tender, juicy tri tip pairs perfectly with the relish’s sweet acidity. Leftovers make incredible sandwiches the next day—just pile slices on crusty bread with extra relish.
Conclusion
These tri-tip recipes offer endless inspiration for any gathering. Try one, share your favorite in the comments, and pin this roundup to your Pinterest boards for future feasts!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
