Tri Tip Roast
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Resting time
10 mins
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Total Time
35 mins
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Servings
8
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Calories
221 kcal
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Course
Main Course, Dinner
Tri Tip Roast
Description
The Tri Tip Roast is prepared by marinating a 2-pound beef tri-tip in a mixture of whole grain mustard, steak sauce, olive oil, balsamic vinegar, and fresh rosemary, which imparts both savory depth and herbal brightness to the meat. After marinating for 6 to 12 hours, the roast is brought to room temperature and lightly salted for seasoning.
The cooking method involves searing the meat over direct medium heat to develop a browned crust, turning once to achieve even color. Following this, the roast is moved to indirect medium heat to finish cooking gently for 10 to 20 minutes depending on preferred doneness. Resting under foil for 10 minutes allows juices to redistribute, ensuring moist and tender slices.
Slicing against the grain is key for tenderness. The tri-tip has a seam that separates different grain directions; slicing thin across the grain on each side results in easier chewing and a pleasant mouthfeel. These slices can be arranged for serving warm, making the roast suitable for casual meals or gatherings requiring flavorful, tender beef.
Using a meat thermometer helps achieve the desired internal temperature and doneness. Preparing marinade and marinating well ahead develops the meat’s flavor.
Ingredients
- 2 pounds tri-tip roast 1 roast, 1 1/2 inches thick
Marinade:
- 2 tablespoons whole grain mustard
- 2 tablespoons steak sauce A-1 is our favorite
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon rosemary finely chopped, fresh
Instructions
- In a small bowl whisk together marinade ingredients.
- Spread the marinade on the roast, cover with plastic wrap and refrigerate 6-12 hours. Allow roast to stand at room temp for 20 minutes before grilling.
- Lightly season both sides of the roast with salt.
- Sear over direct medium heat for about 10 minutes turning once halfway through searing time.
- Continue grilling over indirect medium heat for 10-20 minutes longer.
- Remove from grill and cover with foil. Allow to rest for 10 minutes.
- Cut across the grain into thin slices. Serve warm.
Notes
- Marinate the tri-tip roast for 6 to 12 hours prior to cooking for best flavor infusion.
- Use a meat thermometer to monitor internal temperature for desired doneness; resting meat further cooks it slightly.
- Slicing triangles of the tri-tip along the central seam exposes the grain direction for proper cutting.
- Slice thinly against the grain on each half to maximize tenderness and ease of chewing.
- Use a sharp knife and stable cutting board to make clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 164mg | 7% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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