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Friday, July 16, 2010

Tri Tip Roast

Since it’s too darn hot to cook in the kitchen, how about we hit the grill? Nate bought a tri tip roast a few weeks ago, a food item we had never cooked before. I browsed a bunch of tri tip recipes and we went for it…with great success! Our tri tip roast came out tender and flavorful…mmmmmmm. Unfortunately I couldn’t get a great photo of it…I won’t go into details, but this is the best shot I got. The meat was actually a little more red than what it looks like here. It was perfectly cooked and perfectly tender.

ANYWAY…here’s the “recipe” for my marinade. As for cooking the meat, we did exactly what my blogging friend Elise outlines over on her blog Simply Recipes. By the way…Nate is now the president of the Charbroil Chimney Charcoal Starter Club. I think that deserves a post, actually. I’ll have to remember to grab my camera next time he’s grilling!

Tri Tip Roast
Recipe type: Main Dish, Beef
  • Gallon Ziploc bag
  • Soy Sauce
  • Red wine vinegar
  • olive oil
  • fresh garlic cloves, sliced (2-5, depending on how much you like garlic)
  • salt & pepper
  • honey
  1. Pour in equal parts soy sauce, vinegar and olive oil into the Ziploc bag”¦enough that it will cover your roast when the bag is sealed. Add garlic, salt & pepper and about 1 tablespoon or so of honey. Add the tri tip roast to the bag, zip it up and let marinate overnight.



  1. MM! That looks delish! I’ll havve to give this a try!

    Chris and I made ribs this week for the first time ever. Oooh, man! Homemade ribs are the best.

  2. 2

    summer. fire. meat. man.

  3. I can almost smell this delicious looking beef…thanks for posting!

  4. I *love* tri tip. It’s such a Central California thing–definitely a taste of home for me. My parents live in Bakersfield, CA, and it’s really popular there! I think the best seasoning for tri tip is Pappy’s!

  5. 5
    Jane Maynard

    we may just have to give pappy a try! thanks, andrea! 🙂

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