OVEN-ROASTED TRI-TIP
We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.
Provided by ROBYNSHERE
Categories Main Dish Recipes Roast Recipes
Time 2h50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g
OVEN ROASTED TRI-TIP WITH SANTA MARIA RUB
Tender tri-tip roast, seasoned with Santa Maria dry rub and ready in under 45 minutes.
Provided by Hilda Sterner
Categories Main Course Main Dish
Time 4h45m
Number Of Ingredients 5
Steps:
- Prepare Santa Maria Dry Rub seasoning and set aside.
- Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.
- Mix baste ingredients and use to generously baste the tri-tip. Set aside the remaining baste for later.
- Rub the tri-tip with all of the Santa Maria Dry Rub, making sure to coat all the sides. Cover with plastic wrap and place in the refrigerator for four or more hours.
Nutrition Facts : ServingSize 8 ounce, Fat 22 g, SaturatedFat 8 g, Cholesterol 160 mg, Protein 46 g, Calories 400 kcal
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
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
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
SANTA MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
SANTA MARIA TRI TIP
Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender.
Provided by Joanne Ozug
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
- Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
- Ninety minutes before you plan to cook the meat, take it out of the refrigerator. You may skip this if absolutely essential, but the meat will not be as moist (see notes).
- Preheat the oven to 300 degrees F.
- Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total.
- Add enough tallow or oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the fat shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute. For the most even cooking, transfer the meat to a wire rack, otherwise, simply transfer the entire skillet to the oven.
- Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
- Remove the meat to a rack or board, and let rest for 30 minutes before slicing, loosely tented with foil, so the juices can redistribute. Cut into thin slices and enjoy!
Nutrition Facts : Calories 179 kcal, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 60 mg, ServingSize 1 serving
SANTA MARIA-STYLE TRI TIP ROAST
My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!
Provided by Pamlovestocook
Categories Main Dish Recipes Roast Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
- Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
- Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.6 g, Cholesterol 158.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 46 g, SaturatedFat 5.2 g, Sodium 837.7 mg, Sugar 0.4 g
OVEN-ROASTED TRI TIP STEAK
Oven-Roasted Tri Tip Steak is an economical cut that's flavorful and tender
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Use a roasting pan with a rack on the bottom.
- Rub the roast liberally with the Santa Maria rub. Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat for another 10 minutes, until an instant-read thermometer inserted into the center reads 125 degrees F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 457 kcal, Carbohydrate 3 g, Protein 59 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 184 mg, Sodium 1896 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OVEN ROASTED TRI-TIP ROAST RECIPE - (4.2/5)
Provided by GratefulSea
Number Of Ingredients 18
Steps:
- Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking. Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees). Tent the meat loosely while you make the pan sauce. Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.
SANTA MARIA TRI TIP
A smokey dry rub infuses a ton of flavor into the tri tip before it gets grilled. It is incredibly easy and makes an amazing dinner. If you give the rub plenty of time to sit on the tri-tip it will develop the flavors more and tenderize the meat.
Provided by Dahn Boquist
Categories Main Dish
Time 1h21m
Number Of Ingredients 2
Steps:
- Remove any silver skin from the meat and any thick layers of fat. Do not trim off all the fat as it will help baste the meat as it cooks.
- Place the roast on a large platter or tray and sprinkle the entire surface with the rub. Massage the seasoning rub into all the cracks and crevices of the meat. Cover and refrigerate for at least 1 hour, preferably overnight. When ready to grill the roast, remove it from the refrigerator and allow to sit at room temperature for 1 hour.
- Set the grill for a 2-zone heat. If using a gas grill heat the grill to high.
- Place the roast on the hot zone of the grill and sear one side for 6-8 minutes. Spray any flare-ups with water as needed. Turn the roast over and sear the other side for 6-8 minutes.
- Move the roast to the cooler heat zone of the grill and cook for another 6-8 minutes. Flip the roast and cook for another 6-8 minutes. Continue cooking and turning until an instant-read thermometer reaches 130°F when inserted into the thickest part of the roast.
- Heat the grill to high. Place the roast on the hot zone of the grill and sear one side for 6-8 minutes. Turn the roast and sear for another 6-8 minutes. Lower the heat to medium-high and continue to cook flipping the roast every 6-8 minutes until an instant-read thermometer reaches 130°.
- Transfer the roast to a cutting board, tent with foil and allow to rest for 10 minutes. To carve the roast, cut it in half where the roast makes a natural angle. Slice each section against the grain into thin slices.
Nutrition Facts : Calories 269 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 64 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
OVEN ROASTED SANTA MARIA TRI-TIP
I made thia yesterday, and my wife liked it a lot. We served the beef alongside Jenny Midget's Low Salt Savoury Rice Recipe #421705, adn it was wonderful!
Provided by Ohmikeghod
Categories Roast Beef
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients other than meat into a blender. Puree until the bits are very small.
- Put the meat into a 1-gallon freezer baggie. Pour the marinade into the baggie. Remove as much air as possible when you close the baggie.
- Refrigerate overnight. I place the baggie int a leak-proof dish to prevent spills.
- The next day --.
- Preheat oven to 500 degrees f.
- Place marinated tritip on a roasting rack.
- Roast for 10 minutes, then reduce heat to 325 degrees f.
- Roast for an additional 45 minutes, or until internal temperature of the roast is 135 degrees (medium-rare).
- Remove from oven (don't forget to turn off the oven, like me). Let it sit for 10 minutes. The roast will continue cooking to a very nice medium.
- Slice thinly across the grain to serve.
- I have also tried this on the grill. In order to cook this correctly, place all the charcoal to one side of your grill. Sear the tri-tip on the hot side, about 3-4 minutes per side, in order to get some nice sear marking, then move it to the cool side. close the cover and open the vents. Open the cover about 45 minutes later.
Nutrition Facts : Calories 301.7, Fat 27.4, SaturatedFat 3.8, Sodium 1182.1, Carbohydrate 12.7, Fiber 2.2, Sugar 4.6, Protein 2.1
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
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. Featured in: Is That Cut A Tri Tip Or What?.
Provided by cooking.nytimes.com
Number Of Ingredients 40
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.
More about "oven roasted santa maria tri tip food"
TRI TIP (GRILLED OR OVEN-ROASTED) - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (26)Uploaded 2020-12-04Category Main CoursePublished 2021-11-02
TRI TIP IN THE OVEN - TIPBUZZ - TIPBUZZ - EASY RECIPES ...
From tipbuzz.com
Cuisine AmericanTotal Time 40 minsCategory Dinner, Main CourseCalories 344 per serving
- Mix the seasonings in a small bowl. Rub all over the beef and let it rest at room temperature for 30-60 minutes (or in the fridge overnight).
- Place a cast iron skillet over high heat and preheat for 5-7 minutes until very hot. Add the oil and swirl to coat. Then add the tri tip fat-side facing down. Sear for 4 minutes without moving. Then flip and transfer to the oven.
- Roast for 20-40 minutes (see note). Start checking doneness after 20 minutes by inserting an instant-read thermometer into the middle: 120°F for rare, 130°F for medium rare, 135°F for medium and 145°F for medium well and 155°F for well done.
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP - DINING AND ...
From diningandcooking.com
Estimated Reading Time 3 minsCalories 201 per serving
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP RECIPE ...
From pinterest.com
Estimated Reading Time 5 mins
SANTA MARIA TRI TIP OVEN COOKING - FOODRECIPESTORY
From foodrecipestory.com
OVEN ROASTED SANTA MARIA TRI-TIP RECIPE - FOOD.COM ...
From pinterest.co.uk
TRI TIP RECIPE (OVEN-ROASTED) | KITCHN
From thekitchn.com
COOKING BEEF TRI TIP ROAST IN OVEN – JUST EASY RECIPE
From justeasyrecipe.com
SANTA MARIA-STYLE TRI-TIP WITH ROASTED VEGETABLES RECIPE ...
From recipes.juneoven.com
TRI TIP POT ROAST RECIPE OVEN | DEPORECIPE.CO
From deporecipe.co
TRI TIP RECIPE OVEN ROASTED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN-ROASTED SANTA MARIA TRI-TIP ON FOOD
From trello.com
COOK A TRI TIP ROAST IN THE OVEN – DEAL RECIPE
From dealrecipe.com
SANTA MARIA-STYLE TRI-TIP WITH ROASTED VEGETABLES – JUNE OVEN
From juneoven.com
OVEN ROASTED SHRIMP RECIPES ALL YOU NEED IS FOOD
HOW TO COOK SANTA MARIA TRI TIP IN OVEN - GO FOOD RECIPE
From gofoodrecipe.com
COOKING SANTA MARIA TRI TIP IN OVEN - FOODRECIPESTORY
From foodrecipestory.com
COOKING SANTA MARIA TRI TIP OVEN – JUST EASY RECIPE
From justeasyrecipe.com
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP RECIPE ...
From keeprecipes.com
HOW LONG TO COOK TRI TIP ROAST IN OVEN – COOKING FILE
From cookingfile.com
OVEN ROASTED SANTA MARIA TRI-TIP RECIPE - TEXTCOOK
From textcook.com
SANTA MARIA TRI TIP RECIPES
From tfrecipes.com
OVEN ROASTED SANTA MARIA TRI-TIP | FOOD.COM | RECIPE ...
From in.pinterest.com
SANTA MARIA TRI TIP OVEN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
OVEN-ROASTED TRI TIP - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
COOKING SANTA MARIA TRI TIP IN OVEN – SIMPLE COOKING MENU
From simplecookingmenu.com
TRI TIP IN THE OVEN 350 - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TRI TIP ROAST RECIPE PIONEER WOMAN WITH INGREDIENTS ...
From tfrecipes.com
TRI TIP OVEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP RECIPE - FOOD NEWS
From foodnewsnews.com
PRESSURE COOKER TRI TIP ROAST : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
COOKING TRI TIP IN OVEN THEN GRILL - SIMPLE CHEF RECIPE
From simplechefrecipe.com
OVEN ROASTED SANTA MARIA TRI-TIP RECIPE - FOOD NEWS
From foodnewsnews.com
TRI TIP RECIPE SANTA MARIA IN THE OVEN COOKED - GO FOOD RECIPE
From gofoodrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love