This Tri Tip recipe is a delectable option whether you choose to roast it in the oven, or sear it on the grill. Seasoned with a flavorful rub, it's the centerpiece you need for a simple, yet impressive meal.
What is Tri Tip?
Tri tip is a triangular piece of beef that comes from the bottom sirloin. It's a fantastic and flavorful cut of meat and often it's more affordable than other cuts at the meat counter. It works best with quick cooking methods such as pan searing, grilling or using the technique in this recipe for quick roasting in the oven. It's tender and full flavored.
- I like to give this tri tip counter time prior to cooking to bring it closer to room temperature regardless of cooking method. It helps for even cooking and to maintain the juiciness.
- The longer the rub is on the meat, the more it infuses flavor. When possible, give it several hours or overnight to marinate.
- Use a heavy bottomed or cast iron skillet to sear the steak, if roasting.
- Please note: Due to the shape of tri tip, the pointed end will cook more well done than the thicker portion. This likely will please most palates at your table. Trip tip also comes in varying thickness. Choose the size based on how many servings you want to make, the amount of rub can easily be adjusted.
- It's best to cook tri tip to medium-rare. No further than medium, for sure.
- Don't skip resting time at the end of cooking regardless of cooking method. It gives the juices time to redistribute.
- It's important to carve a tri tip across the grain. If you don't it will be stringy and tough. Carved properly it's tender and delicious.
What Dishes to Serve with Tri Tip
You can enjoy tri tip with most any of your favorite side dishes. I've been known to eat this with a side salad for a complete meal. If you'd like to up the ante, or for when you're entertaining, here are some recipes you may like to add to the menu.
- Parmesan Smashed Potatoes
- BLT Layered Pasta Salad
- Twisted Macaroni and Cheese
- Seven Layer Salad
- Cheesy Green Chile Rice Casserole
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Helpful Kitchen Items:
Tri Tip Recipe Roasted or Grilled
- 1 2-3 lb tri tip silver skin trimmed, leave fat intact
- 2 Tbsp olive oil
- 1 Tbsp brown sugar
- 2 tsp salt
- 2 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- 1 ½ tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- ¼ cup teriyaki sauce
- 16 oz baby portabella mushrooms sliced
- 6 cloves garlic minced
- 2 Tbsp chopped fresh Italian parsley
- Place tri tip into a flat shallow dish. Drizzle with oil on all sides.
- In a small bowl, whisk together brown sugar, salt, pepper, red pepper flakes, granulated garlic onion powder, paprika and rosemary. Rub on all sides of tri tip. Place into a shallow dish and cover with plastic wrap. Chill overnight.
- To roast in the oven: Remove tri tip from fridge and rest on counter for 30 minutes. Preheat oven to 400°F.
- Drizzle a 12 inch cast iron skillet or similar oven safe skillet with a couple drizzles of olive oil. Turn heat to high and heat pan for 1-2 minutes. Add tri tip to hot pan fat side down. Sear for 2-3 minutes then flip.
- Add teriyaki sauce to pan, arrange mushrooms around tri tip and sprinkle with garlic. Place skillet into oven and roast for 25-30 minutes or until internal temperature of 130°F when inserted into thickest part of meat.
- Remove from oven and tent with foil. Let stand 10-15 minutes, then slice across the grain and served drizzle with pan juices, topped with mushrooms.
- To grill: Remove tri tip from fridge and rest on counter for 30 minutes. Preheat grill to high. Sear tri tip for 6-8 minutes on both sides starting with fat side down.
- Lower temperature to medium-high. Flip tri tip and repeat grilling for 6-8 minutes on each side, grilling for 25-30 minutes total or until a meat thermometer registers 130°F.
- Rest on cutting board for 10 minutes. Slice across the grain and serve.
- Note: Mushrooms can be left whole and threaded onto skewers. Brush with oil and season with salt and pepper to taste. Grill along with tri tip until tender and charred.