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)

Steps

1. 1

   Whisk all of the tri tip marinade ingredients together in a large bowl.

2. 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. 3

   Remove the tri tip from the fridge and bring to room temperature, about 30 minutes.

4. 4

   Heat oven to 425 degrees F.

5. 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. 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. 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. 8

   Rest for 10 minutes to redistribute the juices, covered, then slice against the grain and serve.