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Tri Tip Marinade Recipe (Plus Tri Tip in the Oven - Oven Roasted Tri Tip)
5 from 20 votes

Tri Tip Marinade Recipe (Plus Tri Tip in the Oven - Oven Roasted Tri Tip)

Marinate a trimmed tri-tip roast in a tangy mixture of soy sauce, citrus juices, garlic, chili peppers, and Sazon seasoning. After marinating, sear it on all sides in a hot skillet to develop a crust, then roast it in the oven to your preferred doneness. The marinade combines savory, sweet, spicy, and acidic elements creating flavor depth. A reduced marinade sauce can accompany the sliced meat.

Prep Time
10 mins
Cook Time
20 mins
Marinating
8 hrs
Servings: 6
Calories: 329 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 cup soy sauce
  • 3 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or use honey
  • orange juice about 1/2 cup, juice from 1 large orange
  • lime juice about 1/4 cup, juice from 1 large lime
  • 2 tablespoons Sazon seasoning see recipe notes for alternatives
  • 1.5 teaspoons salt or more to taste
  • 1 teaspoon black pepper
  • 1-2 teaspoons hot sauce or to taste, use your favorite
  • 2-3 chili peppers chopped - I used a serrano and a couple spicy aji peppers from my garden. Use milder peppers for less heat, spicy
  • 6 cloves garlic minced
  • 2 pound tri-tip roast silver skin and excess fat trimmed

Instructions

FOR THE TRI TIP MARINADE
    Cup of Yum
  1. Whisk all of the tri tip marinade ingredients together in a large bowl.
  2. Place the tri tip roast into a large baggie and pour in the marinade. Alternatively, you can use a large bowl. Massage the marinade into the meat and seal (or cover). Refrigerate and marinate the tri tip for at least 8 hours, or overnight. (You can marinate for 1 hour and still get good flavor penetration).
COOKING TRI TIP IN THE OVEN
  1. Remove the tri tip from the fridge and bring to room temperature, about 30 minutes.
  2. Heat oven to 425 degrees F.
  3. Heat 2 tablespoons olive oil in a large cast iron pan or skillet to medium-high heat. Remove the tri tip from the marinade. Keep the marinade for a sauce later, or discard it.
  4. Sear the tri tip roast 4-5 minutes per side to achieve a nice crust. Transfer the tri tip to a rack covered baking sheet, or use a roasting pan with a rack.
  5. Transfer to the oven and bake for 20-30 minutes (10-15 minutes per pound) to your preferred doneness. You'll want 125-130 degrees F internal temperature when measured with a meat thermometer for rare, or 130-140 degrees F for medium-rare. 
  6. Rest for 10 minutes to redistribute the juices, covered, then slice against the grain and serve.

Notes

  • Use a meat thermometer to check doneness since cooking times vary by roast size and oven.
  • Sazon seasoning can be replaced with a mix of cayenne, paprika, onion powder, oregano, turmeric, and cumin.
  • The reserved marinade can be boiled and simmered for 10 minutes to make a sauce; thicken with a flour slurry if desired.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 5g (2%) Protein 33g (66%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 11g (55%) Cholesterol 98mg (33%) Sodium 2056mg (86%) Potassium 595mg (13%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 19IU (0%) Vitamin C 5mg (6%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 5g 2%
Protein 33g 66%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 11g 55%
Cholesterol 98mg 33%
Sodium 2056mg 86%
Potassium 595mg 13%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 19IU 0%
Vitamin C 5mg 6%
Calcium 55mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.