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
SOUTHWESTERN TRI-TIP ROAST
This low-fat roast recipe uses chipotle peppers and cumin to add flavor without fat to this easy meal.
Provided by ElizabethKnicely
Categories Roast Beef
Time P1DT1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
- Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).
- Makes 6 to 8 servings.
Nutrition Facts : Calories 17.5, Fat 1.8, SaturatedFat 0.2, Sodium 146, Carbohydrate 0.5, Fiber 0.1, Protein 0.1
ULTIMATE TRI-TIP ROAST
This is soooo Mmmmm good! Too hot to cook? Fire up the BBQ or grill, make a tossed green salad, and grilled garlic bread to accompany - serve to ice cold beer & you've got it made! Note: From Russ Parsons - Food and Drink - a weekly guide. Originally published June 29, 2005. Oak chips are available at Barbecues Galore stores & Walmarts (LOL).
Provided by Busters friend
Categories Roast Beef
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, grind the garlic, oil, salt and black peppercorns to a coarse paste.
- Pat the tri-tip dry with a paper towel and score the fat layer with a sharp knife, cutting through the fat, but not through the meat.
- Place the meat in a sealable plastic bag, scrape in the garlic paste, press out the air and seal tightly. Massage the meat with the garlic paste until it is evenly coated. Set aside at room temperature for at least 1 hour. If you are going to marinate more than 2 hours, refrigerate the meat but remove it 1 hour before cooking to allow it to come to room temperature.
- About 1 hour before serving, start a fire on the grill using 1 chimney full of charcoal briquettes, about 50. Put one-fourth pound of oak or hickory chips in a bowl and cover them with water. Place an inverted plate on top of the chips to keep them submerged. When the flames have subsided and the coals are covered with white ash, dump the chimney into a mound on one side of the grill. Drain the wood chips and scatter them across the top of the coals.
- Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. This will only take 3 or 4 minutes. Don't worry if there is a little char; that is almost necessary in order to get a good crust. When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. This will take another 3 or 4 minutes; again, don't worry about a little char.
- When the lean side is seared, move the tri-tip to the cool side of the grill and replace the lid, with the vents open. Cook to the desired doneness, checking the temperature of the meat every 4 or 5 minutes. It will take 20 to 25 minutes for 125 degrees, which is on the rare side of medium-rare, 25 to 30 minutes for 135 degrees (on the medium side). Cooking times will vary according to the type of grill and temperature of the fire.
- Remove the roast to a platter and set aside for 10 minutes to finish cooking and for the juices to settle. Carve the tri-tip fairly thinly (at most one-fourth-inch thick), against the grain and with the knife held at an angle to give wide slices. Spoon the carving juices over the meat.
Nutrition Facts : Calories 127.2, Fat 13.7, SaturatedFat 1.8, Sodium 2326.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.3
SOUTHWESTERN TRI-TIP STEAKS
Loaded with cilantro and lime, this tri-tip steak is marinated in beer, wine and spices. The recipe as it stands produces a pretty mild result. Choose a dark beer for a richer flavor and, to increase the heat level, add more red pepper flakes or toss in a chopped up jalapeno pepper. (The seeds and membranes hold the most heat in a pepper, so you can further adjust heat levels that way.)
Provided by Sandi From CA
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients except steaks and place steaks in a large baking dish or zip-lock bag. Pour the marinade over the steaks and chill in the fridge for several (up to 24) hours.
- Bring steaks to room temperature (about 30 minutes) and preheat grill.
- Grill for 8 to 10 minutes or until they reach desired doneness, then let steaks rest, covered with foil, for 5 minutes to redistribute juices.
- Slice thinly against the grain and serve.
Nutrition Facts : Calories 778.4, Fat 30.1, SaturatedFat 11.9, Cholesterol 147.4, Sodium 732.1, Carbohydrate 26.1, Fiber 1.2, Sugar 4.9, Protein 45.7
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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- Grilled Tri-Tip Roast. Grilled tri-tip roast has a ton of flavor. This recipe uses a simple spice rub and produces drippings you'll love to use for gravies and sauces.
- Santa Maria Tri-Tip. Santa Maria tri-tip barbecue is an old traditional cookout from the Santa Maria Valley in Southern California dating back to the mid-19th century.
- Simple Grilled Tri-Tip Steak. Marinating your tri-tip steak will help keep the meat tender when you grill it at higher heat. This simple tri-tip steak recipe uses a powerful marinade.
- Sesame-Ginger Tri-Tip Steak. For an Asian-inspired meal, you can make this sesame-ginger tri-tip steak or roast that has been deliciously marinated. Slice it to serve with rice or noodles and grilled or steamed vegetables.
- Smoked Tri-Tip Roast. Smoked tri-tip roast is usually made over a live fire grill, but it also works great in the smoker. You will get a better-smoked flavor, but the surface won't be seared.
- Spice-Rubbed Tri-Tip Roast. Add a Southwestern spice rub to your rotisserie tri-tip roast. The meat will dry-marinate in the rub for several hours before going on the grill.
- Southwestern Tri-Tip Steak. Beer and wine together? Both are in the marinade, along with cilantro and lime, boosting the deliciousness of the Southwestern tri-tip steak.
- Asian Marinated Tri-Tip Roast. Please your family with this spice and savory Asian marinated tri-tip roast. If you take the step of boiling the marinade after the meat is on the grill, you can use it to make a sauce for your rice or noodles.
- Grilled Espresso Tri-Tips. Don't be afraid to use coffee as a seasoning or in a marinade. The flavor really isn't that strong and it will help to enhance the flavor of this grilled espresso tri-tips steak.
- Grilled Cognac Beef Kebabs. This simple grilled Cognac beef kebabs recipe is perfect for beef tri-tip. Buy the strips (sometimes labeled as steaks) and cut them into cubes.
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