Type what you have

Ingredients

• ✓ beef tri tip roast
• thyme
• basil
• marjoram
• mustard
• salt
• black pepper
• red wine
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Rub beef all over with thyme, basil, marjoram, dry mustard, salt, and black pepper; transfer into a resealable plastic bag. Seal the bag and refrigerate, 8 hours to overnight.
3. 3 Pour red wine into the bag 4 hours before cooking.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Drizzle olive oil over the bottom of a roasting pan; transfer beef into the prepared roasting pan.
5. 5 Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting until slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

By CHEFWANDA

Ingredients

• ✓ beef tri tip roast
• lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• turmeric
• cayenne pepper

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich