Type what you have

Ingredients

• ✓ beef tri-tip roast
• vegetable oil
• soy sauce
• cumin
• garlic
• black pepper
• onion

Instructions

1. 1 Whisk oil, soy sauce, cumin, garlic, and pepper together in a large glass or ceramic bowl. Add tri-tip and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or up to 24 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Remove tri-tip mixture from refrigerator; let rest at room temperature while preheating the oven.
3. 3 Remove tri-tip from marinade and shake off excess; place on a rack in a shallow roasting pan. Remove onions from marinade; place around tri-tip. Discard remaining marinade.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
5. 5 Allow to rest at least 15 minutes before slicing against the grain.

By ROBYNSHERE

Ingredients

• ✓ beef tri-tip roast
• seasoned salt
• paprika
• garlic powder
• black pepper
• olive oil
• apricot
• pineapple tidbit
• red bell pepper
• cilantro
• jalapeno pepper
• lime juice
• garlic
• salt

Instructions

1. 1 Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
2. 2 Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
3. 3 Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
4. 4 Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
5. 5 Allow tri-tip to come to room temperature, about 30 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
8. 8 Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
9. 9 Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.

By Bibi

Ingredients

• ✓ beef tri-tip roast
• cream of mushroom soup
• brown gravy mix
• country gravy mix
• vegetable dip mix
• water
• yellow onion
• baby carrot

Instructions

1. 1 Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
2. 2 Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

By KaraMia

Ingredients

• ✓ beef tri-tip roast
• salad dressing
• water
• soy sauce
• honey
• liquid smoke
• garlic powder
• salt
• red pepper flake

Instructions

1. 1 Whisk together Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes in a medium bowl and pour into a large resealable plastic bag. Add roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove roast from the bag and discard marinade.
3. 3 Place roast on the preheated grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest under tented aluminum foil before cutting, about 15 minutes.

By Jennifer W

Ingredients

• ✓ beef tri-tip roast
• dark lager
• lemon juice
• olive oil
• white sugar
• worcestershire sauce
• black pepper
• garlic salt
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
2. 2 Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.
3. 3 Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
4. 4 Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.
5. 5 Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

By CAL

Ingredients

• ✓ beef tri-tip roast
• salt
• black pepper
• paprika
• garlic powder
• cayenne pepper
• rosemary
• rosemary
• beef broth

Instructions

1. 1 Gather the ingredients. Preheat the oven to 225 degrees F (110 degrees C).
2. 2 Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
3. 3 Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
5. 5 Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
6. 6 Mix beef broth in with the pan drippings and drizzle over the slices.
7. 7 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ beef tri-tip roast
• salt
• garlic salt
• celery salt
• black pepper
• onion powder
• paprika
• dill
• sage
• rosemary

Instructions

1. 1 Combine salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.
2. 2 Lightly moisten roast with water using a damp towel, then pat with prepared rub. Refrigerate for the flavors to fully come together, 2 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Sear roast on the preheated grill until brown on all sides, then transfer to a platter. Reset the grill for indirect medium-low heat (if using charcoal, move coals to the outside edges of the grill pit).
5. 5 Return roast to the grill; cook, turning occasionally, until desired degree of doneness reached, about 1 ½ hours for medium-well. Transfer to a cutting board; cover with aluminum foil. Rest before carving against the grain into thin slices, 10 minutes.

By CHIEFWMS

Ingredients

• ✓ beef tri-tip roast
• cooking spray
• garlic pepper seasoning
• olive oil
• garlic
• onion
• ancho chile pepper
• cayenne pepper
• black pepper
• white wine
• tomato
• cilantro

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
2. 2 Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
3. 3 Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
4. 4 Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

By Wendy Stevens

Ingredients

• ✓ beef tri-tip roast
• salt
• black pepper
• garlic
• onion powder
• oregano
• cayenne pepper
• rosemary
• sage
• lemon pepper
• seasoned salt
• beef bouillon granules

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and bouillon granules together in a small bowl; sprinkle on all sides of roast and rub into meat.
3. 3 Heat a skillet over high heat. Add roast; cook until browned, 2 to 3 minutes per side. Transfer roast, fat-side up, to a roasting pan; cover the pan with aluminum foil.
4. 4 Cook in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast; tent loosely with aluminum foil. Rest 10 minutes before slicing against the grain.

By Pamlovestocook

Ingredients

• ✓ beef tri-tip roast
• salt
• black pepper
• garlic powder
• paprika
• onion powder
• rosemary
• cayenne pepper
• red wine vinegar
• vegetable oil
• garlic
• dijon mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl.
3. 3 Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
4. 4 Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended.
5. 5 Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes.
6. 6 Preheat an outdoor grill for high heat; lightly oil the grates.
7. 7 Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
8. 8 Let rest for at least 10 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ beef tri-tip roast
• garlic
• kosher salt
• olive oil
• kosher salt
• black peppercorn
• white peppercorn
• green peppercorn
• pink peppercorn
• butter
• all-purpose flour
• veal stock
• salt
• cayenne pepper
• balsamic vinegar

Instructions

1. 1 Place garlic and 1 pinch salt into a mortar and pestle; grind until a paste forms. Mix in olive oil.
2. 2 Place roast in a baking dish; brush ½ garlic paste on one side. Season with 1 teaspoon salt.
3. 3 Combine peppercorns in a small bowl; press ½ into garlic paste on roast. Flip roast; brush other side with remaining ½ garlic paste, season with 1 teaspoon kosher salt, and press remaining ½ peppercorns mixture into garlic paste until entire roast covered.
4. 4 Place roast on a rack set in the baking dish; refrigerate uncovered 8 hours to overnight to dry out (if desired). The next day, let roast stand 1 hour to reach room temperature.
5. 5 Melt butter in a large ovenproof skillet; turn off heat. Place roast into skillet; flip to coat both sides with butter. Season with salt if desired.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Cook in the preheated oven for 15 minutes; flip roast. Reduce the oven temperature to 200 degrees F (95 degrees C); cook until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center reads 130 degrees F (54 degrees C), about 15 minutes more.
8. 8 Transfer roast to a platter; tent loosely with aluminum foil. Let roast stand at least 15 minutes.
9. 9 Heat skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, to remove raw taste, 2 minutes; whisk in veal stock.
10. 10 Increase heat to medium-high; bring sauce to a boil, then reduce heat to medium-low. Simmer sauce, stirring constantly, until slightly thickened and reduced by half, about 10 minutes; season with salt and cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into sauce.
11. 11 Carve roast against the grain, starting at the smallest corner. Serve slices on warmed plates drizzled with sauce.

By John Mitzewich