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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

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Instructions

  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.

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Total Prep Time: 30 minutes

Cook Time: 45 minutes - 1 hour

Serves: 4-6

Recipe by Beth Goldring

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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

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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.

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

Cook Time: 40-50 minutes

Serves: 4-6

Recipe by Beth Goldring

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Leftover Tri-tip Sandwiches

Instructions

  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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