Roasted Beef Tri Tip Recipe 55

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THAI-DIPPED BEEF TRI TIP



Thai-Dipped Beef Tri Tip image

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Thai

Time 3h10m

Yield 8

Number Of Ingredients 14

6 cloves garlic, crushed
⅓ cup chopped lemon grass
3 tablespoons grated fresh ginger root
2 tablespoons grated onion
⅓ cup fish sauce
¼ cup seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
½ teaspoon cayenne pepper
⅓ cup packed brown sugar
2 tablespoons vegetable oil
1 (2 1/2 pound) trimmed beef tri tip roast

Steps:

  • Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed.
  • Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork.
  • Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade.
  • Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate.
  • Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing.
  • Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 14.9 g, Cholesterol 131.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 39.4 g, SaturatedFat 4.8 g, Sodium 1280.5 mg, Sugar 11.1 g

TRI TIP ROAST



Tri Tip Roast image

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). It was very easy to make and tender.

Provided by CHEFWANDA

Categories     Main Dish Recipes     Roast Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Steps:

  • Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
  • Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
  • Place meat in the prepared roasting pan.
  • Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g

OVEN-ROASTED TRI-TIP



Oven-Roasted Tri-Tip image

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

1 (2 pound) beef tri-tip roast
¼ cup vegetable oil
¼ cup soy sauce
1 onion, cut into wedges
2 teaspoons ground cumin
1 teaspoon crushed garlic
1 teaspoon ground black pepper

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

PERFECT OVEN ROAST BEEF WITH TRI TIP OR LONDON BROIL CUTS



Perfect Oven Roast Beef with Tri Tip or London Broil Cuts image

You'll love this well-seasoned, baked tri tip roast baked in your oven. A perfect way to serve steak to a crowd!

Provided by Andi Gleeson

Categories     Main

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (or to taste (optional))
1 1/2 pound tri tip roast

Steps:

  • Preheat oven to 350 degrees F.
  • Combine olive oil and spices, and let roast sit at room temperature while oven heats.
  • Line baking sheet with aluminum foil. Rub all sides of roast with spice mixture, and bake in preheated oven for 40-60 minutes to desired level of doneness. (I like to cook to an internal temperature of 145 degrees for rare steak.)
  • Allow steak to rest for at least five minutes before cutting into 1/2" thick slices to serve.

THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

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

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

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

BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES



Beef Tri-Tip Roast with Rosemary-Garlic Vegetables image

Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here-seasoned with garlic and rosemary and served with potatoes, peppers and onions.

Provided by BIWFD

Categories     Entrée

Time 1h30m

Yield Makes 6 servings

Number Of Ingredients 9

1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
12 small red-skinned potatoes, halved
2 medium red, yellow or green bell peppers, cut into eighths
2 medium sweet onions, cut into 1-inch wedges
2 teaspoons minced garlic
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
  • Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
  • Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  • Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
  • Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place roast in Air Fryer basket Roast at 350°F for 30 minutes. Once the timer goes off flip the roast, add in your potatoes and continue to cook for 30 to 40 minutes. for medium rare; 30 to 40 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.). Add remaining vegetables to the Air Fryer with the potatoes and continue to cook for another 10 minutes or until potatoes are soft. Carve roast across the grain. Serve with vegetables.

Nutrition Facts : Calories 330

ROASTED TRI TIP



Roasted Tri Tip image

It's a simple recipe that doesn't even require a smoker or grill. Tri tip is coated with a simple spice rub and baked in the oven until it's nearly cooked through, then it's finished in a hot cast iron pan for a beautifully browned sear.

Provided by Jaclyn

Categories     Main Course

Time 1h15m

Number Of Ingredients 7

2 to 2 1/2 lb tri tip*
2 tsp kosher salt, (or to taste)
1 1/2 tsp fresh cracked black pepper
1 tsp ancho chili powder
1 tsp smoked paprika
1 tsp garlic powder
1 Tbsp vegetable oil

Steps:

  • In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.
  • Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
  • Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.
  • Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
  • Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).
  • Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
  • Add 1 Tbsp vegetable oil to the skillet.
  • Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
  • Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.

Nutrition Facts : Calories 315 kcal, Carbohydrate 1 g, Protein 38 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 118 mg, Sodium 1034 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

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