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
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
TRI-TIP ROAST (((DELICIOUS)))
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
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
ULTIMATE TRI-TIP ROAST
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
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
BRAISED TRI-TIP ROAST
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.
- Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2 to 3 hours.
- Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2 to 1 inch thick, spoon the braising liquid over and serve hot.
PEPPERY BEEF TRI-TIP ROAST
From Nathalie Dupree, a very simple way to make this very tasty cut of beef. Cut from the bottom triangle of the sirloin, the tri-tip is an irregular triangle that provides well done meat at the ends of its triangle, with more rare pieces on the thicker point. If only one temperature of meat is desired, the bottom points may be tied together making a thicker roast that has all parts cook more evenly. It is important to remove it from the oven ten minutes before carving to enable the temperature to rise and for the roast to rest and let its juices redistribute. You can also use rosemary or other herbs or combinations of hearbs in the rub.
Provided by Chef Kate
Categories Roast Beef
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
- and thyme. Rub this seasoning mixture onto the beef roast.
- Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140°F for medium rare; 155°F for medium, approximately 20-30 minutes depending on thickness.
- Tent loosely with aluminum foil; let stand 10 minutes.
- Carve against the grain into thin slices.
Nutrition Facts : Calories 31.4, Fat 2.3, SaturatedFat 0.3, Sodium 194.8, Carbohydrate 2.9, Fiber 0.2, Sugar 2.2, Protein 0.1
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10 FAVORITE TRI-TIP BEEF RECIPES
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Author Carl HansonPublished 2021-05-26
- Santa Maria Grilled Tri-tip Beef. View Recipe. "Grilled Santa Maria-style tri-tip beef is a California classic," Chef John says. "If cooked properly, grilled beef tri-tip steak produces a very flavorful, extremely juicy piece of beef."
- Easy Grilled Tri-tip. View Recipe. All you need here is a simple marinade of soy sauce, olive oil, garlic, and black pepper. "I've made this for BBQ parties," recipe contributor Erika says.
- Santa Maria-Style Tri-tip Roast. View Recipe. If grilling isn't in the cards, here's how to make Santa Maria tri-tip in the oven. "My family raves about this oven-cooked tri tip roast," says recipe contributor Pamlovestocook.
- Tri-tip Roast. View Recipe. Here's another tri-tip prep for the oven. "I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin)," says CHEFWANDA.
- Thai-Dipped Beef Tri-tip. View Recipe. Back to the grill, as California meets Thailand. "I enjoy beef satay way more than I do skewering small pieces of beef," Chef John says.
- Slow Cooker Cheese Steaks. View Recipe. Tri-tip simmers in the slow cooker with beef stock, vinegar, and Worcestershire sauce for hours makes a mighty tasty cheese steak sandwich.
- Peppercorn Roast Beef. View Recipe. This tri-tip travels from from stovetop to oven, emerging tender and moist. Coat your tri-tip with salt and ground peppercorns, then "age" overnight in the fridge.
- Oven-Roasted Tri-tip With Apricot and Pineapple Salsa. View Recipe. This oven-roasted tri-tip pairs up with a salsa made with dried apricots, canned pineapple tidbits, and minced jalapeno peppers.
- Spartan Tri-tip Chili. View Recipe. Tri-tip is a good cut for chili con carne, too. Here your tri-tip is cut into cubes and browned in a skillet and then combined with loads of good stuff including tomatoes, beer, tequila, jalapeno peppers, bacon, and seasonings.
- The Best Beef Tri-tip. View Recipe. One more for low-heat roasting in the oven. This one requires no marinating or searing, just rub with spices and pop in the oven.
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