Oven Tri Tip Roast – tender, juicy, rich beef roast soaked in a red wine-based aromatic marinade and roasted in the oven for scrumptious meat. This oven roasted tri tip steak makes an impressive holiday meal or family weekend dinner that won’t break the bank!
How are you coping up with all the hustle and bustle for this month?
I hope you’re still right on track with your to-do list and in the mood for steak dinner! ‘Cause today, I’m sharing with you California’s pride: the Tri Tip. A unique beef cut that is part roast and part steak that is 100% delicious whether grilled or roasted in the oven. And not to mention that it’s budget-friendly, too, compared to buying its equivalent steak cut.
Let me convince you on why you should have this on your holiday or regular dinner table!
What is Tri Tip?
If you haven’t tried tri tip, you’re missing out a ton! Also known as triangle roast, triangle steak, bottom sirloin steak and California cut, this kind of beef cut comes from the bottom sirloin which has less fat and very lean. It’s a boneless triangular (sort of) cut that pretty much resembles a boomerang (see PHOTO HERE) that usually weighs about 1 1/2- 2 pounds. Even with how lean it is, it has enough marbling or fat which makes up its flavor and tenderness.
What’s the difference between tri tip roast and sirloin tip roast?
While both of these cuts are delicious, they have their own differences. A sirloin tip roast comes from the top portion of the sirloin that is at the rear back area of a cow. The tri-tip roast, on the other hand, is from the bottom sirloin which is boneless. All these cuts might get you confused, so SEE THIS PICTURE HERE to better illustrate to you the different beef cuts.
Is Tri Tip the same with Flank Steak?
If you’ve seen the photo linked above, you’ll know that flank steak is also different from tri tip. Flank steak is from the bottom abdominal area of a cow which contains a lot of hard-working muscles, unlike tri tip. Although these two are lean, flank steak isn’t as tender as trip tip steak.
Tri Tip Marinade
Luckily, here in Los Angeles, California, we’re kinda spoiled with more sunshine. Although I love my tri tip steak over the coals, I do enjoy it from the oven, too. After all, it’s seriously packed with great flavors from the marinade. Letting the tri tip soaked in a marinade actually enhances its flavor. Below is my go-to tri-tip marinade recipe:
- garlic
- fresh thyme
- smoked paprika
- dried basil
- olive oil
- red wine
- onion powder
- salt and pepper to taste
Mix all of these and rub the meat with the wine marinade and give the beef a good 1-hour soak in the refrigerator and let it sit at room temperature 5 minutes before use. That amount of time would already be enough to elevate its flavor, but if you can soak it overnight, that’d be better.
If you have a favorite beef marinade, feel free to soak the meat with it instead.
How Long to Cook Tri Tip?
Before you roast the beef in the oven, I highly recommend that you brown it first over the stovetop using a cast-iron skillet. In this way, we can get that nice crispy exterior even without the grill. After browning the meat, transfer it to the pre-heated oven at 425°F and roast for 15-20 minutes or until the inserted meat thermometer reaches your preferred doneness.
For a medium-rare tri tip roast, remove it when the temperature reaches 135°F and 145°F for medium (about 10 minutes longer). Let it rest first for 5-10 minutes and cover with aluminum foil to keep warm.
And remember, start slicing the roast in half against the grain on the ends and again at the center point.
What to Serve with Oven Tri Tip Roast?
This oven roasted tri tip recipe makes an AWESOME Thanksgiving and Christmas main dish. Aside from serving it with the wine marinade itself, we also love it served with the following below:
- Roast Garlic Mashed Potatoes
- Sauteed Brussel Sprouts
- Homemade Gravy
- Cornbread Dressing
Got some leftovers? Don’t you worry! Thin slices of this incredible roast recipe make great sandwiches for lunch or diced them up and throw them into this hearty Beef Barley Soup.
More Delicious Roast Recipes
- Spiced Roast Turkey
- Prime Rib Roast
- Pork Tenderloin Roast
- Slow Cooker Pot Roast
- Cajun Whole Roast Chicken
- Pernil (Puerto Rican Roast Pork)
How To Make Oven Tri Tip Roast
Make sure tri-tip is dry and score the fat layer with a knife, cutting through the fat, but not through the meat. Season it with salt and pepper, then set aside.
Mix together garlic, thyme, paprika, basil, 1 tbsp oil, red wine, onion powder, salt, and black pepper.
Rub the wine marinade over meat and place in a resealable plastic bag, scraping in all the garlic paste and seal. Refrigerate for 1 hour and let it sit at room temperature 5 minutes before use. Reserve marinade and set aside.
Preheat oven to 425°F.
In a large cast-iron skillet, heat 1 tbsp olive oil over high heat and place tri-tip fat side down. Lower heat to medium-high and cook for 4-5 minutes or until thoroughly browned. Flip tri-tip and cook for 2 more minutes, then transfer to the pre-heated oven.
Roast for about 15-20 minutes or longer , depending on the weight of the tri- tip . It is best to use a meat thermometer to check for doneness . The internal temperature is 135 degrees for medium-rare and 145° for medium. Let cool for 5-10 minutes and cover with aluminum foil to keep warm.
Meanwhile, while the tri tip is roasting, place the reserved marinade in a small sauce-pan over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down. Adjust with salt and pepper.
Slice the roast in half against the grain on the ends and again at the center point.
Watch How To Make It
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Oven Tri Tip Roast
Ingredients
Oven Tri Tip Roast
- 2-2 ½ pounds (900-1125g) tri tip roast
- freshly ground black pepper and salt to taste
Tri Tip Marinade
- 2 cloves garlic , minced
- 2 teaspoons (0.80-1.6g) fresh thyme
- ½ teaspoon (1g) smoked paprika
- 1 teaspoon (0.42g) dried basil
- 1 tablespoon (14ml) olive oil
- 1/3 cup (78ml) red wine
- 2 teaspoons (4g) onion powder
- freshly ground black pepper and salt to taste
Instructions
- Make sure tri-tip is dry and score the fat layer with a knife, cutting through the fat, but not through the meat. Season it with salt and pepper, then set aside.
- Mix together garlic, thyme, paprika, basil, 1 tbsp oil, red wine, onion powder, salt, and black pepper.
- Rub the wine marinade over meat and place in a resealable plastic bag, scraping in all the garlic paste and seal. Refrigerate for 1 hour and let it sit at room temperature 5 minutes before use. Reserve marinade and set aside.
- Preheat oven to 425°F.
- In a large cast-iron skillet, heat 1 tbsp olive oil over high heat and place tri-tip fat side down. Lower heat to medium-high and cook for 4-5 minutes or until thoroughly browned. Flip tri-tip and cook for 2 more minutes, then transfer to the pre-heated oven.
- Roast for about 15-20 minutes or longer , depending on the weight of the tri- tip . It is best to use a meat thermometer to check for doneness . The internal temperature is 135 degrees for medium-rare and 145° for medium. Let cool for 5-10 minutes and cover with aluminum foil to keep warm.
- Meanwhile, while the tri tip is roasting, place the reserved marinade in a small sauce-pan over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down. Adjust with salt and pepper.
- Slice the roast against the grain Serve with the marinade sauce.
Tips & Notes:
- For a medium-rare tri tip roast, remove it when the temperature reaches 135°F and 145°F for medium (about 10 minutes longer). Let it rest first for 5-10 minutes and cover with aluminum foil to keep warm.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Andy Kresch says
Easy marinade and it delivered a perfectly medium rare, very tasty and tender tri-tip roast! I’ve made it several times and it always comes out great!
Imma says
Tada!!! You made my day dear. Thank you so much for your continuous love:) I am trying to bring more creative and easy recipes to make you feel more confident!
Andy Kresch says
I made a mistake recently and used red wine vinegar… The meat got way more tender and tasty!!!
Imma says
Oh great to hear that. Thank you so much!
Irene says
My family loved it. Instead of cooking it in the oven I decide to barbecue it. The aroma of the marinade was very aromatic and the flavor was so delicious.
imma africanbites says
That’s a great decision! I could smell it from here. 🙂
Claire press says
Absolutely Delicious:)
Imma says
Thank you dear!
Imma says
Thank you, dear!
Amina says
Thank you, Claire!
Janly says
What does “Slice the roast in half against the grain on the ends and again at the center point.” mean? How can it be sliced in half 3 times? y Also, these have significant size differences between the small end and the middle of the cut. If my doctor says I cannot eat anything cooked less than medium but I truly don’t want anything medium-well or well, where do I measure the temperature in a roast that won’t be eaten all on the first day? (chemo means no sushi or undercooked meat.)
ImmaculateBites says
I have updated the recipe to make it clearer. For accuracy please use an Instant Read Digital Meat Thermometer.
pookie says
my favorite tri=tip recipe!
thank you………..