OVEN-ROASTED TRI TIP STEAK
Oven-Roasted Tri Tip Steak is an economical cut that's flavorful and tender
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Use a roasting pan with a rack on the bottom.
- Rub the roast liberally with the Santa Maria rub. 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 for another 10 minutes, until an instant-read thermometer inserted into the center reads 125 degrees F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 457 kcal, Carbohydrate 3 g, Protein 59 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 184 mg, Sodium 1896 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TRI TIP ROAST
I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.
Provided by CHEFWANDA
Categories Main Dish Recipes Roast Recipes
Time 8h50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g
OVEN-ROASTED TRI-TIP
We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.
Provided by ROBYNSHERE
Categories Main Dish Recipes Roast Recipes
Time 2h50m
Yield 8
Number Of Ingredients 7
Steps:
- Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
- Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
- Allow to rest at least 15 minutes before slicing against the grain.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g
TRI-TIP ROAST (((DELICIOUS)))
A Tri-Tip is also called a Triangle Roast. It's a very lean cut of meat that does not contain much fat. If you do not see it, ask for it. Do NOT over cook this cut of meat. Do NOT cook it more than medium. NOTE: THERE ARE 24 HOURS OF INACTIVE PREP TIME IN REFRIGERATOR.
Provided by Alan Leonetti
Categories Roast Beef
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 514.6, Fat 36.4, SaturatedFat 4.7, Sodium 318.3, Carbohydrate 51, Fiber 0.3, Sugar 48.2, Protein 0.4
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4.8/5 (15)Total Time 4 hrs 45 minsCategory Main Course, Main DishCalories 400 per serving
- Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.
- Mix baste ingredients and use to generously baste the tri-tip. Set aside the remaining baste for later.
- Rub the tri-tip with all of the Santa Maria Dry Rub, making sure to coat all the sides. Cover with plastic wrap and place in the refrigerator for four or more hours.
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