Oven Baked Teriyaki Tri Tip Food

TRI TIP RECIPE ROASTED OR GRILLED

Steps:

• Place tri tip into a flat shallow dish. Drizzle with oil on all sides.
• In a small bowl, whisk together brown sugar, salt, pepper, red pepper flakes, granulated garlic onion powder, paprika and rosemary. Rub on all sides of tri tip. Place into a shallow dish and cover with plastic wrap. Chill overnight.
• To roast in the oven: Remove tri tip from fridge and rest on counter for 30 minutes. Preheat oven to 400°F.
• Drizzle a 12 inch cast iron skillet or similar oven safe skillet with a couple drizzles of olive oil. Turn heat to high and heat pan for 1-2 minutes. Add tri tip to hot pan fat side down. Sear for 2-3 minutes then flip.
• Add teriyaki sauce to pan, arrange mushrooms around tri tip and sprinkle with garlic. Place skillet into oven and roast for 25-30 minutes or until internal temperature of 130°F when inserted into thickest part of meat.
• Remove from oven and tent with foil. Let stand 10-15 minutes, then slice across the grain and served drizzle with pan juices, topped with mushrooms.
• To grill: Remove tri tip from fridge and rest on counter for 30 minutes. Preheat grill to high. Sear tri tip for 6-8 minutes on both sides starting with fat side down.
• Lower temperature to medium-high. Flip tri tip and repeat grilling for 6-8 minutes on each side, grilling for 25-30 minutes total or until a meat thermometer registers 130°F.
• Rest on cutting board for 10 minutes. Slice across the grain and serve.
• Note: Mushrooms can be left whole and threaded onto skewers. Brush with oil and season with salt and pepper to taste. Grill along with tri tip until tender and charred.

TERIYAKI TRI TIP ROAST

Steps:

• Add all marinade ingredients to a large bowl and whisk to combine.
• Place 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. Pull roast out of the fridge about 30 minutes before cooking.
• Preheat oven to 400 degrees.
• Remove roast from bag, leaving marinade drippings in bag for later.
• Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
• Transfer roast to an oven rack on a baking sheet. 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.
• While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with a 1/2 cup of water and bring to a low simmer for about 5 minutes.
• Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds(optional). Enjoy!

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

TERIYAKI TRI-TIP

Steps:

• Combine all ingredients in a Freezer bag.
• Marinate Tri tip for at least 24 hours.
• Cut Tri tip into steaks and grill.