Tri-tip is one of my favorite cuts of meat. It can be as tender as a ribeye, but leaner and cheaper. Baking tri-tip in the oven is simple and quick. This baked tri-tip roast recipe takes about 5 minutes of prep work and, depending on size, cooks for about 40 minutes.
Ingredients:
1/3 cup low sodium soy sauce
1/3 cup teriyaki sauce
2 teaspoons brown sugar
1 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 tablespoon crushed garlic
Step 1: Place the ingredients in a one gallon freezer bag and mix.
Step 2: Add tri-tip to the marinade and let soak for at least 1 hour but not more than 24 hours.
Step 3: Heat up a cast iron skillet, add a tablespoon of olive oil and sear both sides of the roast for 3 minutes per side.
Step 4: Keep roast in the skillet and add to the oven, preheated to 415 degrees for 15 minutes per pound. Check middle of the roast with meat thermometer. A nice medium is 140 degrees.
Step 5: Let rest on a cutting board for 10 minutes. Slice against the grain and enjoy
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