Oven Tri Tip Roast

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!

Course Main

Cuisine American

Prep Time 1 10

Cook Time 27

Total Time 1 37

Servings -6

Calories 334kcal

Author Imma

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.

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