JUICY Tri Tip roast full of flavor and made easy for anyone to cook in the oven!
Most of the recipes for the tri tip involve a smoker or BBQ but I’m here to show you a delicious way to enjoy it without any special equipment. We will start with a marinade that is a little sweet and spicy. I recommend marinating for at least 3 hours but longer is better. You can always pop it in the refrigerator before bed and cook the next day too.
After the marinade we will add more flavor with my favorite rub recipe. Now creating a crust is key to a fabulous tri tip roast and to do that we will be searing the steak on the stovetop first. We will finish up in the oven and then dress it up with a savory chimichurri sauce!
Now isn’t that pretty?
Cooking times-
You will want to cook the steak in a cast iron or oven safe pan. 10-15 minutes per pound. Generally, 2.5-3 pounds is around 35-40 minutes depending on how you like it. Using a thermometer in the thickest part of the meat is the best way to get an accurate check on the temperature.
- Medium rare 135°F
- Medium 145°F
Trimming-
Most roasts are trimmed already on one side but if it isn’t you will want to trim it. There will be one side with a thick fat cap, keep that as is and trim the other side. Use a sharp knife and carefully cut off any silver skin/excess fat.
Sides-
Here are some of my favorites.
Easy Cheesy White Cheddar Mac!
Berry Salad with Maple-Balsamic Dressing
Okay, let’s get started!
Oven Roasted Tri Tip
Ingredients
- 1 2.5 pound tri tip roast
- 3 tbsp olive oil
Marinade
- 1/2 cup soy sauce
- 1/2 cup vegetable oil
- 1/2 cup lemon juice
- 1 tbsp liquid smoke
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp black pepper
- 2 cloves minced garlic
- 1/2 tsp onion powder
Rub
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1 1/2 tsp garlic powder I like to use roasted garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp corriander
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tsp thyme
Chimichurri
- 1/2 cup olive oil
- 1/2 cup parsley, minced
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp roasted red pepper I buy Mezetta brand in a jar.
- 1 tsp dried oregano
- 1 tsp coarse salt
- 1/2 tsp black pepper
Instructions
Marinade
- In a mixing bowl, combine all the marinade ingredients. Whisk until combined.
- Trim the silver skin off the steak on one side. Leave the thick fat cap on the other (bottom) side. Place the steak in a large dish or tupperware big enough to fit it. Pour the marinade over the steak. Cover and refrigerate. Let it marinate for at least one hour, I ususally do 3-6 or even overnight.
RUB
- Combine all the rub ingredients in a small bowl. Mix well.
Chimichurri
- Combine all the chimichurri ingredients in a small bowl and set aside.
Cooking method
- Preheat the oven to 425℉
- Dump the marinde out and lay the steak on a flat surface. Sprinkle the rub all over the steak on both sides.
- Over med-high heat, in a large oven safe pan add 3 tbsp of olive oil. Place the tri tip in the pan and sear/brown for 4 minutes, flip and sear the other side.
- Move to the oven. Cook for 10-15 minutes per pound. I usually cook or 30-40 minutes. Check the internal temp after 25 minutes in the thickest part of the meat. 135℉ medium rare145℉ medium
- When cooked to desired temperature, remove from the oven and let it rest with a foil tent over top. Let it rest for 10 minutes.
- Cut. Slice in half and against the grain. Top with the chimichurri.
- ENJOY!
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