Tri Tip Marinade

Mixing together the rosemary, olive oil, minced garlic, sea salt, and pepper in a small pottery bowl with a spout.

Simple to make, this tri-tip marinade adds incredible flavor to any tri-tip roast. Most of the time, I make my tri-tip with the simple olive oil, garlic, and rosemary marinade listed; however, I do have an extra barbecue version to share with you as well that is great in the summer months.

Prep Time10

Cook Time0

Marinating1

Total Time1 10

Author : Kari Peters

Cuisine: American

Servings:

Calories: 380kcal

Ingredients

2.5 pounds tri tip roast

Rosemary Garlic Marinade

2 cloves garlic minced
2 tbsp rosemary finely chopped
1/4 cup extra virgin olive oil
2 tsp sea salt
1/2 tsp black pepper
Optional: 1/4 cup balsamic vinegar

BBQ Marinade

2 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp granulated garlic
1 tsp granulated onion
1 tsp sea salt
1/2 tsp black pepper
1/2 cup BBQ sauce

Instructions

For the Rosemary Garlic Marinade, mix all the ingredients. Pour the marinade over the tri-tip roast and turn to coat evenly. Cover and refrigerate up to 24 hours. If you don't use the vinegar, you can marinate for up to 2 days.
For the BBQ Marinade, mix the olive oil with the spices and pour the mixture over the tri-tip, turn to coat evenly, and refrigerate up to 24 hours. Brush with the BBQ sauce in the final minutes of cooking.
Once your tri-tip has marinated, choose your favorite method of cooking. For oven-roasted tri-tip, heat the oven to 425ºF and allow 10-15 minutes per pound for cooking + 20 minutes for resting.
To smoke your tri-tip, heat the smoker to 225ºF and smoke the tri-tip about 2 hours or until your desired temperature is reached. Rest 20+ minutes and slice against the grain.

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Notes

The nutrition facts were calculated for the Rosemary Garlic Marinade.

Beef Temperature Guide:

Rare – 125ºF most of the meat will be red with a little pink around the edges.
Medium rare – 135ºF looks like the beef tenderloin pictured here with a good amount of red in the center, turning to pink, then brown near the edges.
Medium – 145ºF has just a bit of red in the center but is mostly light pink with brown edges.
Medium well – 150ºF barely a hint of pink in the center and mostly brown throughout.

Tri-tip is at its best tender and juicy at medium-rare, but medium has pretty good results too. I personally don't recommend medium-well.

Nutrition