Oven-Roasted Tri-Tip
This oven-roasted tri-tip is the perfect dish for any occasion! It's simple enough to make for a weeknight dinner and also delicious to make for a family or friends gathering.
Servings: 10
Calories: 462kcal
Cost: $3.50/per person
Ingredients
- 5 lbs Tri-tip roast (or less) (approximately 2 kilos or less)
- salt and pepper to taste (approximately ¾ teaspoon of kosher salt or ½ teaspoon table salt per pound, if you need guidance)
- 1 tablespoon avocado oil, olive oil, or vegetable oil (for searing)
- 2 tablespoons chopped cilantro or parsley
For the Soy Butter Sauce
- 4 tablespoons unsalted butter, sliced
- 3 big garlic cloves, minced
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon honey (or brown rice syrup/date syrup/agave nectar)
- ½ teaspoon Dijon mustard (or regular mustard)
- ½ teaspoon lime juice, freshly squeezed (or lemon juice)
Instructions
- Preheat oven to 250ºF and line a baking sheet with aluminum foil.
- Sprinkle tri-tip roast with salt and pepper and bake in preheated oven for about 15 minutes per lb/(450g) or until thermometer reaches desired temperature. (check out temp. chart in this post).
- Add oil to a skillet and sear tri-tip for about 1-2 minutes on each side or until well seared. Remove tri-tip and let it rest for at least 15 minutes, covered with a tent of aluminum foil.
- In the same pan you seared the meat, under medium heat, add the butter, whisking a few times, and wait until it melts and gets golden brown. Be careful not to burn it. Once it gets golden, it darkens quickly.
- Once the color is reached, lower the heat to low and add garlic, whisking for a few seconds.
- Turn off the heat, add soy sauce, honey, lime juice, and Dijon mustard; whisk it well, scrapping the fond stuck on the bottom of the pan. To finalize it, add a tablespoon of the tri-tip drippings and whisk to combine. (You'll find the drippings around the meat where it is resting, or, if you didn't have enough, wait until you slice the meat.)
- After resting time is up, pour some sauce over the meat and cut it across the grain.
- Pour more sauce on each steak and sprinkle with parsley or cilantro. If necessary, sprinkle some kosher salt on the slices. Serve it immediately.
Notes
The total Cooking time stated in the recipe card is for 5 lbs of tri-tip roast. If your tri-tip is smaller, it won't take as long.
To achieve your preferred level of doneness, invest in a meat thermometer to accurately monitor the roast's internal temperature.
If the sauce sits for too long and forms a clump in the bottom, just heat it up and stir so it dissolves. That might happen because the fond scrapped from the pan tends to stick together.
Nutrition
Calories: 462kcal | Carbohydrates: 2.2g | Protein: 60.9g | Fat: 23.5g | Cholesterol: 173mg | Sodium: 800mg | Potassium: 782mg | Sugar: 1.8g | Calcium: 43mg | Iron: 4mg