Tri Tip Marinade Recipe (Plus Tri Tip in the Oven - Oven Roasted Tri Tip)

🧂 Ingredients

• 1/2 cup soy sauce
• 3 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar

  or use honey
• Juice from 1 large orange

  about 1/2 cup
• Juice from 1 large lime

  about 1/4 cup
• 2 tablespoons Sazon seasoning

  see recipe notes for alternatives
• 1.5 teaspoons salt

  or more to taste
• 1 teaspoon black pepper
• 1-2 teaspoons hot sauce

  or to taste, use your favorite
• 2-3 spicy chili peppers

  chopped - I used a serrano and a couple spicy aji peppers from my garden. Use milder peppers for less heat.
• 6 cloves garlic

  minced
• 2 pound tri tip roast

  silver skin and excess fat trimmed

Instructions

• 1 Whisk all of the tri tip marinade ingredients together in a large bowl.
• 2 Place the tri tip roast into a large baggie and pour in the marinade.
  Alternatively, you can use a large bowl. Massage the marinade into the meat and
  seal (or cover). Refrigerate and marinate the tri tip for at least 8 hours, or
  overnight. (You can marinate for 1 hour and still get good flavor penetration).
• 3 Remove the tri tip from the fridge and bring to room temperature, about 30
  minutes.
• 4 Heat oven to 425 degrees F.
• 5 Heat 2 tablespoons olive oil in a large cast iron pan or skillet to medium-high
  heat. Remove the tri tip from the marinade. Keep the marinade for a sauce later,
  or discard it.
• 6 Sear the tri tip roast 4-5 minutes per side to achieve a nice crust. Transfer
  the tri tip to a rack covered baking sheet, or use a roasting pan with a rack.
• 7 Transfer to the oven and bake for 20-30 minutes (10-15 minutes per pound) to
  your preferred doneness. You'll want 125-130 degrees F internal temperature when
  measured with a meat thermometer for rare, or 130-140 degrees F for
  medium-rare. 
• 8 Rest for 10 minutes to redistribute the juices, covered, then slice against the
  grain and serve.

Nutrition Info