Garlic Lemon Tri Tip Roast Recipes

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.

GARLIC & LEMON TRI-TIP ROAST

Steps:

• Roasted Garlic and Oil:.
• Put the garlic in a small oven safe dish, and cover it with the oil. Cover dish with foil and bake 350F for about 40-50 minutes, or until the cloves are soft and lightly caramelized in color. .
• Allow to cool to room temperature, then strain the garlic in a fine mesh strainer or cheesecloth, reserving the oil (can be stored in an airtight container in the refrigerator). Can keep the cloves whole, make a chunky smashed garlic using a fork, or use a whisk to mash until totally smooth (I'm a fan of the chunky smash). Store the roasted garlic in an airtight container in the fridge.
• For the Tri-Tip:.
• In a mixing bowl, whisk all ingredients except for the tri-tip and oil well to combine. While continuing to whisk, slowly stream in the oil to emulsify and thicken. Reserve.
• Using a large fork, pierce the tri-tip all over to help tenderize, as well as to create mini channels for the marinade to soak up into. Please the roast in a 1 gallon zip-top bag, and then pour marinade into bag. Remove as much excess air as possible, and then seal bag. Massage the roast in the bag to make sure the meat is fully coated in the marinade. Place in refrigerator and let marinate for 5-6 hours.
• About 30 minutes before you are ready to cook, remove the meat from the bag , allowing as much of the excess oil to stay behind in the bag. Leave the meat on a plate lined with paper towels, so that residual marinade will drain off. You can now also preheat your grill to high (if using gas), with the cover closed to help the inside of the grill get as hot as possible.
• Now that the meat has "tempered" (taken off the chill from the fridge), pat any residual marinade dry with a paper towel, then liberally season all sides of the roast with salt & pepper. Carefully place meat onto the grill, close the lid, and cook on high for 5-7 minutes, or until a good sear with visible grill marks. Flip meat over, close the lid, and grill the other side and additional 5-7 minutes. Reduce the flame directly under the roast to low, and keep the other side of the grill at medium. Flip the roast back to the first side, then close the grill and cook an additional 8-10 minutes (4-5 minutes on each side). A 2-pound roast will need about 20-25 minutes of total cooking time - but play it safe and use an instant read thermometer to check the temperature, pulling it from the grill when the thickest part reaches 130°F.
• Pull the roast to a rack or cutting board and let it rest for 15-20 minutes. This is when the meat juiced redistribute themselves, SO DON'T RUSH IT! Slice the roast against the grain, adjusting the angle you are slicing at as the muscle fibers start to change directions near the middle.

SANTA MARIA-STYLE TRI TIP ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
• Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
• Roast 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 and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

TRI TIP ROAST

Steps:

• 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. Pour red wine into the bag 4 hours before cooking.
• 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.
• 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.

TRI-TIP ROAST (((DELICIOUS)))

Steps:

• Combine all ingredients, except garlic and rosemary, and blend well.
• Place roast in an oven-proof baking dish.
• Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
• Preheat oven to 425 degrees.
• Sprinkle the garlic powder and crushed rosemary over the top of the roast.
• Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
• Remove from oven and allow to rest about 5 to 10 minutes.
• Carve against the grain and serve, using the juices as a gravy.