Description

A savory and flavorful marinade perfect for tri tip roast that enhances the beef with a balanced blend of olive oil, soy sauce, red wine vinegar, and spices. Ideal for grilling or oven roasting, this marinade infuses the meat with a delicious, tender texture and rich taste.

Ingredients

Marinade Ingredients

1/3 cup olive oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)

Main Ingredient

1 (2–3 pound) tri tip roast

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Instructions

Prepare the Marinade: In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, minced garlic, brown sugar, Dijon mustard, black pepper, onion powder, smoked paprika, and red pepper flakes if using to create a well-balanced marinade.
Marinate the Meat: Place the tri tip roast in a large zip-top bag or shallow dish. Pour the marinade over the meat making sure it is thoroughly coated. Seal the bag or cover the dish tightly and refrigerate for at least 6 hours or preferably overnight to allow the flavors to deeply penetrate.
Bring to Room Temperature: When ready to cook, remove the tri tip from the marinade and let it come to room temperature for about 30 minutes. This step helps achieve even cooking.
Cook the Tri Tip: Grill or roast the tri tip to desired doneness. Cooking time will vary depending on method but aim for an internal temperature of 130°F for medium-rare. Use direct heat for grilling or roast in an oven at about 425°F.
Rest and Slice: Let the tri tip rest for 10 minutes after cooking to allow juices to redistribute. Slice the meat against the grain for maximum tenderness and serve.

Notes

This marinade is versatile and pairs well with grilling, oven-roasting, or sous vide cooking methods.
Reserve a small portion of the marinade before adding the raw meat to brush on during cooking for extra flavor and moisture.
Adjust red pepper flakes based on desired heat level or omit for a milder flavor.
Letting the meat rest after cooking is essential for juicy, tender slices.