Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.

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Recipe Summary

cook:
30 mins
additional:
2 hrs 15 mins
total:
2 hrs 50 mins
prep:
5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.

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  • Preheat the oven to 425 degrees F (220 degrees C).

  • Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.

  • Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.

  • Allow to rest at least 15 minutes before slicing against the grain.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

292 calories; protein 31.3g; carbohydrates 3.8g; fat 16.3g; cholesterol 105.4mg; sodium 492.8mg. Full Nutrition
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