Description
This marinated tri-tip roast is tender and flavorful, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds Tri-Tip roast
- ¼ cup olive oil
- 2 to 3 garlic cloves (minced)
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Place the tri-tip roast into a closable plastic bag and set aside.
- Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours.
- Preheat the oven to 425°F, set a wire rack over a baking sheet.
- Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert a thermometer probe into the center of the meat. Grind black pepper over the top.
- Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes.
- Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.
Notes
- Resting the meat after roasting allows the juices to redistribute, ensuring a juicier slice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg