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Oven Roasted Tri Tip

An easy guide for a flavorful steak dressing in a savory chimichurri sauce!
Prep Time20 minutes
Cook Time40 minutes
marinade time3 hours
Total Time4 hours
Course: dinner, Main Course
Keyword: beef, beef roast, chimichurri, oven roasted, roasted beef, roasted brussel sprouts, steak, trending, tri tip, tri tip roast, tri tip steak
Servings: 4 servings

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 rare
    145℉ 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!