Oven Baked Tri Tip Recipe
How to roast tri tip in the oven for amazing results every time!
Servings: 4 pound tri tip
Calories: 270kcal
Ingredients
- 1/2 cup soy sauce or coconut aminos*
- 1/3 cup avocado oil or olive oil
- 1/3 cup rice vinegar or fresh lime juice
- 2 Tbsp pure maple syrup
- 1 Tbsp stone ground mustard
- 2 tsp garlic powder
- 1.5 tsp ground paprika
- 1/2 tsp ground ginger optional
- 1/2 tsp red pepper flakes
- 2 to 3 pounds tri tip
Instructions
- Add the ingredients for the marinade to a blender and blend until completely smooth. Transfer the raw tri tip to a sealable bag or container and pour the marinade in. Seal the bag and move the meat around until it appears like the whole thing is coated in marinade. Refrigerate for at least 2 hours (up to 10).
- Preheat the oven to 325 degrees F. Place the meat (along with the marinade juices) in a large casserole dish and allow it to sit at room temperature while the oven is preheating.
- Roast the tri tip on the center rack of the oven for 25 minutes. Check the internal temperature of the meat. If it is lower than 110 degrees F, continue baking until it reaches 110. Change your oven to the high broil setting and move the tri tip to the second to the top shelf of your oven. Broil 8-10 minutes, or until tri tip is golden-brown and crispy, and has reached your desired doneness, 125 to 135 degrees F for medium-rare. For rare tri tip, roast for 20 minutes and broil for 8, or until it reaches 120 degrees F internal temp.
- Transfer the meat to a cutting board and allow it to rest 15 minutes. This will allow the juices to evenly distribute throughout the meat and will help the meat tenderize.
- Slice tri tip in desired thickness and serve with your favorite side dishes
Notes
*You can replace the soy sauce with coconut aminos, liquid aminos, or low-sodium soy sauce.
Nutrition
Serving: 1of 8 | Calories: 270kcal | Carbohydrates: 2g | Protein: 32g | Fat: 14g