One of our favorite meats for entertaining is the tri-tip roast. Reasonably priced, rich in flavor, and tender enough when properly cooked and sliced across the grain – we seem to almost always default to tri-tip when we’re entertaining a crowd.
Whether we’re cooking in the middle of winter in the oven or on a brilliant Spring Sunday cooking out back on our Weber charcoal BBQ, the tri-tips are just great! Where we live in the San Francisco Bay Area, our local butcher shops each have their own assortment of special tri-tip marinades which adds to the fun – and the flavor!
Early this morning, I added another recipe – “Grilling Tri-Tip on the Weber Charcoal BBQ” – this time all about charcoal grilling tri-tip roasts outside on the Weber charcoal BBQ. Cook with mesquite charcoal for incredible searing and flavor! Takes a bit more work and time – but who cares when it’s so nice outside!
So, take your pick – cooking inside or out, we’ve got you covered with a recipe for the best tri-tip cooking!
Instead, on today’s football championship Sunday, my Scott’s Lazy ‘S’ oven roasted tri-tip recipe is the recipe that’s generating lots of traffic. This is a super easy recipe for oven-roasted tri-tip – just season the roast(s) and put them into the oven, set the timer, and enjoy! Two important tips: Be sure to let the roast rest after cooking – and don’t overcook in the oven!
If you live on the San Francisco peninsula, you’ll want to try the marinated tri-tips available from these three meat markets: Schaub’s in the Stanford Shopping Center (Fred’s Steak), Draeger’s in downtown Menlo Park (Frank’s Steak) and Bianchini’s on Alpine Road in Ladera. Schaub’s, in particular, is famous for Fred’s Steak – and perhaps it’s the original of the darkly marinated variety. Both Draeger’s and Bianchini’s sell similar versions – but give each of them a try to see which you prefer.
Or, perhaps you’re viewing this when the weather is warm and you’d rather fire up your Weber BBQ and charcoal grill your tri-tip? Here’s my BBQ version of the tri-tip recipe – below is a recent example – hot off the grill!
After removing from the grill, be sure to wrap the roast in aluminum foil and let it sit for fifteen minutes to let the juices blend back into the meat – this is very important. Then slice it against the grain:
We served it with some green beans, tomatoes in a Romescu sauce, some grilled onions – perfect!