Teriyaki Tri Tip Roast Recipes

TERIYAKI TRI TIP ROAST

Steps:

• Add all marinade ingredients to a large bowl and whisk to combine.
• Place tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Pull roast out of the fridge about 30 minutes before cooking.
• Preheat oven to 400 degrees.
• Remove roast from bag, leaving marinade drippings in bag for later.
• Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
• Transfer roast to an oven rack on a baking sheet. Bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
• While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with a 1/2 cup of water and bring to a low simmer for about 5 minutes.
• Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds(optional). Enjoy!

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• 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.
• 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.
• Mix beef broth in with the pan drippings and drizzle over the slices.

TRI TIP ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in 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 meat until hot and 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.

TERIYAKI TRI-TIP

Steps:

• Combine all ingredients in a Freezer bag.
• Marinate Tri tip for at least 24 hours.
• Cut Tri tip into steaks and grill.

OVEN-BAKED TERIYAKI TRI-TIP

Steps:

• Stand a large ziplock bag in a bowl. Combine all ingredients except beef in bag. Zip closed and shake well to dissolve the sugar. If don't have access to mirin, you can use combine 1/2 cup regular sake with 1 tsp of sugar.
• Add beef to marinade. Chill at least two hours, turning occasionally.
• Heat oven to 450 degrees. Place meat along with marinade into a suitable oven roasting pan (I like Pyrex myself).
• When oven is ready, roast meat for 10 minutes.
• After 10 minutes, cover meat with foil. Lower oven temperature to 350 and roast for 15 minutes.
• Remove foil, and continue roasting for another 15 minutes.
• By this point, the meat should be about medium. Cook up to another 10 minutes longer for medium well to well done.
• Remove roasting pan from oven and re-cover with foil. Let sit for 15 minutes.
• Slice across the grain and serve using the marinade as a sauce.

TERIYAKI BEEF ROAST

Steps:

• Place potatoes, carrots, green pepper and onion in a 5- or 6-qt. slow cooker. Rub flour over roast. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer roast and drippings to slow cooker; arrange mushrooms around roast and sprinkle roast with brown sugar., Combine teriyaki sauce, ginger, beef base, oregano and pepper in a small bowl. Drizzle sauce slowly over mushrooms and roast., Cook, covered, on low until roast is tender, 7-8 hours. Remove roast and vegetables to a serving platter; top with green onions. If desired, skim fat and thicken cooking juices for gravy; serve with roast.