I never thought I'd say it but "I'm never going to barbecue a tri tip again!" There, I said it and although I also say "Never say never." this time it just may be true. Why? Because I've discovered the most delicious way to make tri tip right in my very own oven, in my nice warm and dry house. Don't get me wrong, I love to BBQ or really I should say "grill" but I'm a west-coaster and we say BBQ when we really mean grill. It's a regional thing, get over it. I love hangin' in the back yard, firing up the "Q" and grabbin' a cold one on a hot summer day. What I don't love is schlepping down to the gas station to fill the propane tank, then freezing my keester off in the back yard in the dead of winter. Although we've yet to have much rain here, once that sun goes down, it gets cold and gets cold quick and I don't much feel like bundling up just to go cook dinner. A bit of a hassle, or maybe I'm lazy, whatever, point is, it's easier in the oven.
What you need is a good marinade. Use a bottled one, your favorite recipe or the one I've included here, which came from my good friend Trish, which I pretty much use to marinate everything. You're also going to need a cast iron skillet. At least 10 inches, 12 inches would be better. If you don't have a cast iron skillet then stop reading this blog and get one IMMEDIATELY. They really aren't too expensive and will last you a lifetime. Seriously, get one! Then get to making this delicious No BBQ Tri Tip Roast.
Start with the marinade. Just five simple pantry ingredients: soy sauce, vegetable oil, wine (cooking sherry, marsala, any wine will do.), garlic (Fresh minced is best but you can use garlic powder in a pinch. . .I was in a pinch.), ground ginger. You're also gunna need a tri tip roast.
Whisk together all the marinade ingredients.
Put the roast in a large zipper bag and set it in a bowl.
Pour in the marinade, squish out all the air and zip it up. Let it set in the refrigerator for a couple of hours, up to overnight, turning it over several times.
Set your oven to 400°F. Get a cast iron skillet, at least a 10-inch one, and heat up a couple of tablespoons of olive oil. Get it good and hot.
Remove the tri tip from the marinate and scrape/shake off the excess marinade.
Carefully lay it in the hot pan and sear about 3-4 minutes.
Then flip it over and sear the other side, 3-4 minutes again. You want a nice crusty caramelization on both sides. YUM! Once both sides are well seared, put the whole thing (skillet and roast) into the preheated 400°F oven for 25-35 minutes. For medium rare at the thickest part, cook until a thermometer reads about 130°F. Remove from oven and cover loosely with foil. Let rest 10-15 minutes.
Remove to a cutting board and slice it up. Yummy, yum, yum. Perfect, warm, and pink. Add some barbecue sauce and buns for tri tip sandwiches or slice into strips for quick fajitas. A great way to fix tri tip without the barbeque.
No BBQ Tri Tip Roast
2-1/2 to 3 lb. Tri Tip Roast
1/2 C. soy sauce
2 cloves garlic, minced (or 1/2 t. garlic powder)
1/4 C. wine
1/4 C. vegetable oil
2 T. powdered ginger
3 T. olive oil
Place roast in a large zipper bag. Whisk together marinade ingredients and pour over roast. Squeeze out all air from bag and seal. Place in a large bowl and refrigerate for several hours (or overnight), turning over frequently.
Preheat oven to 400°F. Heat 3 tablespoons olive oil in a large cast iron skillet (10 inches or larger.) over medium high heat. Remove roast from marinade and shake/scrape off excess marinade from surface of roast. Sear roast in hot skillet 3 to 4 minutes per side. Place skillet with roast on the center rack of the oven and roast for 25-35 minutes (medium rare), until thermometer reads 130°F in thickest part of meat. Roast longer for medium or well done meat. Remove from oven, cover loosely with foil and let set for 10-15 minutes before slicing.