Beef Tri Tip Recipe

A tri-tip cut of beef looks like a large, triangular-shaped, extra-thick steak. In reality, it is a roast. This is a cut of beef from the lower portion of the sirloin. Tri-tip roasts are best grilled.

One thing about this inexpensive cut of beef is that it has very little fat, and fat is where the flavor comes from. Letting the tri-tip soak in a marinade or smearing it with a rub will enhance the flavor with this cut of beef.

Since a tri-tip roast is so lean, it can be a tougher, drier meat unless it sits in a wet marinade or dry brine rub. Prepping the tri-tip makes all the difference in the flavor and juiciness. 

Marinade Ingredients:

  • 3 tsp garlic salt

  • ½ tsp smoked paprika

  • ½ tsp celery salt

  • ½ tsp turmeric

  • 1 tsp white pepper

  • ½ tsp sugar

  • 1 tbsp minced fresh parsley

  • ½ cup olive oil

Pour the marinade ingredients into a gallon size zip-closable plastic bag and mix. Then add the tri tip. Squeeze the air out and liberally mix and massage the tri tip. Place into the refrigerator, turning often. Marinate anywhere between four- to 24-hours. Turn the meat over at least once so the marinade penetrates into it completely.

Rub Ingredients:

  • ¼ cup juniper berries

  • 2 tbsp kosher salt

  • 1 tsp white pepper

  • 1 tbsp caraway seed

  • 1 tbsp coriander seeds

  • 2 tsp fine ground coffee

  • 1/3 cup olive oil

Either grind all the dry ingredients in a coffee grinder and then mix with the olive oil, or use a mortar and pestle to grind into a paste with all the ingredients together.

Remove the roast from the marinade and rub liberally on both sides with the rub.

Then place it top-side down into a hot, well-oiled cast iron skillet, or any other oven ready pan, and sear the top-side for 3 minutes. Flip the roast over and place into an oven pre-heated to 425F/220C for 7 minutes per pound or until the thermometer reaches your preferred doneness. For a medium-rare roast, remove it when the temperature reaches 135°F. For medium doneness, roast about 4-minutes longer, until the temperature reaches 145°F.

Remove the roast from the oven and allow it to rest for 15-minutes. Transfer the roast to a cutting board and slice across the grain into thin slices.

How to Cut Tri-Tip:

  1. If there is a fat cap, carefully trim it off

  2. Lay the roast on a cutting board with the top point closest to you

  3. Cut the roast in half from the top point along the large seam of fat to the opposite side

  4. Take the long half of the divided roast and rotate it about 30° toward yourself

  5. Starting from the uncut end, begin cutting slices across the grain (approximately perpendicular to the dividing cut)

  6. Cut thin slices until the side is complete

  7. With the remaining section, turn the meat until the point is directed toward one side of you (either left or right)

  8. Cut perpendicular to the sliced end, cutting against the grain

  9. Cut thin slices until the final section is complete

Serve sliced accompanied by a fresh crisp Chimichurri and a tangy Cherry Mostarda.

Cherry Mostarda Ingredients:

Cherry Mostarda is full of textures and is a combination of sweet, tart, and tangy flavors. It is the perfect accompaniment for any meat dish.

  • 1 1/3 cup sugar

  • ½ cup cider vinegar

  • 3 tbsp ground mustard

  • 1 ½ tbsp mustard seeds

  • 1 ½ tsp ground cinnamon

  • 1 cup frozen cranberries

  • 1 ½ frozen cherries

  • 2 inch piece of grated ginger or ½ tsp powdered ginger

  • Zest of one orange

  • 2 tsp Dijon mustard

Place all ingredients in a sauce pan and bring to a simmer for 20 minutes. Remove from heat and either use an immersion blender to blend in the cherries and cranberries or let cool and blend until your desired consistency, but not until the mustard seeds become ground up.

Either spoon on top of the sliced meat or use as a dipping sauce.

Fresh Chimichurri Ingredients:

  • 1 cup fresh cilantro

  • 1 cup fresh parsley

  • 3 tbsp fresh oregano

  • 1 tbsp diced shallot

  • 3 diced cloves garlic

  • 1 tbsp capers

  • ¾ cup extra virgin olive oil

  • 2 tbsp red wine vinegar

  • Juice from half a lemon

  • ¼ tsp red pepper flakes

  • ¼ tsp salt

  • ¼ tsp pepper

Put half of the wet ingredients into the blender first then add the fresh herbs and spices. Start to blend and slowly add the rest of the wet ingredients while blending. Blend to your desired consistency. Either spoon on top of the sliced meat or use as a dipping sauce.

For additional pairings, view our Potato Stacks, Honey Butter Carrots, and Easy Art Focaccia recipes.

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