Why we love to roast!
My family loves meat! In fact, steak is a staple food over the weekend. My husband also loves to roast meat. On cool nights, we love to hang out in the backyard and grill some meat. One of our favorites is the Tri-Tip Roast recipe. This triangular tip is lean and you have to let it marinate overnight to bring out the flavor. During Fridays, I drop by the supermarket and stock up on this piece of meat so I can marinate it and cook it for lunch the next day.
Whenever we roast meat, we always pair it with a light salad such as the Spicy Summer Slaw by Jeremy’s food blog. Tri tip roast with vegetables in the oven or some mashed potatoes are also a hit. It is also perfect with red wine — my husband and I have a few sips for dinner!
How to prepare the marinade:
For the tri tip marinade, I have 2 alternatives. The first option is to mix 1/4 cup olive oil, 2 teaspoons minced garlic, 1/4 cup balsamic vinegar, 1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 2 teaspoons Dijon mustard, and salt and pepper to taste.
The second option is more of a tri tip dry rub which consists of 1 tbsp. olive oil, 1 tbsp. brown sugar, 1 tbsp. ground cumin, 1 tbsp. smoked paprika, 1 tsp. garlic powder, and 1 tsp. onion powder.
When marinating, place all the ingredients in a bowl and mix well. Put the meat in a Ziplock bag then pour the marinade. Massage the meat so the marinade absorbs well and keep it in the fridge overnight. When you’re ready to roast, take out the meat from the fridge at least an hour before roasting.
Let’s start making the tri-tip roast!
Next, preheat the oven to 425°F. Grab your baking pan and rack set and place the tri-tip meat on it. Don’t forget to place foil on the roasting pan to catch the juices and for easier clean-up. You can also brush the roasting rack with some olive oil so the meat won’t stick.
Roast the tri tip meat for 30 to 35 minutes at the same temperature. You can also use a meat thermometer to measure the preferred doneness. For a medium roast, roast until the meat reaches an internal temperature of 145°F. For medium-rare, let it cook until 135°F.
When the tri tip meat is cooked, transfer it to a plate and cover with aluminum foil. Let is rest for 15 minutes before slicing to preserve the juices.
I can just smell the juiciness of the tri tip roast meat! Can you imagine how the boys look when they smell the aroma of this freshly roasted meat?
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