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Herb-rubbed Tri-tip

What You Need

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 teaspoon onion powder

1 ½ tablespoons paprika

1 tablespoon kosher salt

1/2 teaspoon ground cayenne pepper

1/2 teaspoon oregano

1/2 teaspoon dried thyme

2 tablespoons olive oil

2-3 lbs beef tri-tip


  1. In a small bowl, mix the first 8 ingredients. Stir in olive oil. Let mixture sit about 15 minutes.

  2. Preheat oven to 350 degrees. Line a baking sheet with foil.

  3. Place the meat on the baking sheet. Rub all over with the spice mixture.

    • You can do this up to 2 hours ahead of time and place in the fridge. Take out about 20 minutes before roasting.

  4. Roast 45 minutes to 1 hour or until the internal temperature is 145 degrees (for medium rare).

  5. Remove from oven and let sit for 15 minutes.

  6. Slice thinly across the grain.

Total Prep Time: 30 minutes

Cook Time: 45 minutes - 1 hour

Serves: 4-6

Recipe by Beth Goldring

Soy-cabernet Tri-tip

What You Need

1/3 cup sugar

4 slices ginger (about the size of a quarter)

3 cloves garlic

1/4 cup soy sauce

1/2 cup Cabernet Sauvignon 

2-3 lbs beef tri-tip

Instructions day before (or day of)

  1. In a large plastic bag, combine sugar, soy sauce, and wine.

  2. With the flat side of a knife or a garlic press, crush the ginger and garlic. Add to the wine mixture.

  3. Rinse and dry the tri-tip. Add it to the bag and shake to mix. Place bag in the refrigerator and marinate for +/- 24 hours. Turn the bag several times.

Instructions day of

  1. Heat grill to medium heat.

  2. Once ready, place tri-tip on grill, close lid, and turn as needed to evenly brown all over. Save the marinade.

  3. Use a meat thermometer to test for degree of doneness for your liking. Should take apx. 30-45 minutes for medium rare/medium.

  4. Transfer meat to a carving board, cover with foil, and let rest for 5-10 minutes.

  5. Meanwhile, pour the remaining marinade into a small pot. Over high heat, boil marinade until reduced to about 1/2 cup (takes about 5 minutes). Remove ginger and garlic and discard. Pour sauce into a bowl.

  6. Slice the meat thinly across the grain and serve with the sauce.

Total Prep Time: 40 minutes - 24 hours (day before or day of)

Cook Time: 40-50 minutes

Serves: 4-6

Recipe by Beth Goldring

Leftover Tri-tip Sandwiches


  1. Place leftover slices into a crockpot and pour your favorite barbecue over. 

  2. Cook on high for 4-6 hours or on low for 8-10 hours. Occasionally stir meat.

  3. Enjoy the barbecue beef alone or as sandwiches.


Recipe by Beth Goldring

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