Oven-Roasted Tri-Tip

Oven-Roasted Tri-Tip
  • PREP TIME
    5 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    2 hrs 50 mins
  • SERVING
    8 People
  • VIEWS
    24

When the grill is out of reach, bring the robust, smoky flavors of a perfectly cooked tri-tip to your table with this effortless oven-roasted method. Tender, juicy, and infused with a savory marinade, it's an indoor alternative that doesn't compromise on taste.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Cholesterol
    105 mg
  • Fiber
    1 g
  • Protein
    31 g
  • Saturated Fat
    5 g
  • Sodium
    493 mg
  • Sugar
    1 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large glass or ceramic bowl, whisk together the vegetable oil, soy sauce, cumin, garlic, and black pepper. (Prep time: 5 minutes)

02

Step

Add the tri-tip roast and onion wedges to the bowl, tossing to coat them evenly in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor. (Marinating time: 2-24 hours)

03

Step

Preheat your oven to 425 degrees F (220 degrees C). Remove the tri-tip mixture from the refrigerator and let it rest at room temperature while the oven is preheating. (Preheating time: 15 minutes)

04

Step

Remove the tri-tip from the marinade, shaking off any excess. Place it on a rack in a shallow roasting pan. Arrange the marinated onion wedges around the tri-tip. Discard the remaining marinade. (Prep time: 5 minutes)

05

Step

Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the tri-tip reads 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium. (Roasting time: 30-45 minutes)

06

Step

Remove the tri-tip from the oven and tent it loosely with foil. Let it rest for at least 15 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (Resting time: 15 minutes)

For a deeper smoky flavor, consider adding a teaspoon of smoked paprika to the marinade.
If you don't have a roasting rack, you can use a bed of coarsely chopped vegetables like carrots and celery to elevate the tri-tip.
Be sure to slice the tri-tip against the grain for maximum tenderness. Look closely at the meat to identify the direction of the muscle fibers and cut accordingly.
Leftover roasted tri-tip is excellent in sandwiches, salads, or tacos.

Fausto Casper

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 8 Ratings)
Total Reviews: (3)
  • Reginald Bednar

    I was a bit skeptical about roasting tri-tip in the oven, but this recipe proved me wrong. The meat was incredibly tender and juicy. Resting the meat is key!

  • Jan Wolff

    The marinade is fantastic! I marinated mine for 24 hours, and the flavor was incredible. I also added a bit of smoked paprika for an extra smoky touch.

  • Palma Ruecker

    This recipe is a game-changer! I usually grill my tri-tip, but this oven-roasted version is just as good, if not better. The marinade is simple but packed with flavor.

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