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Oct 1, 2008 10:51 AM

Tri-tip roast?

I bought one yesterday, although it looks more like a flank steak than a roast. How should I cook it? Should I treat it like a flank steak? I don't have a good marinade for flank steak, so would welcome suggestions.

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    I've not made one, but it looks like there may be some good tips in some of those threads.

    1. Tri-tip is great stuff, if cooked and cut correctly.

      I make a marinate and let it sit on the counter for a few hours before cooking it.

      vinegar or lime juice
      olive oil
      soy sauce

      about a 1/2 cup each

      5 or 6 garlic cloves, chopped
      grounf cumin
      black pepper

      about 2 teaspoons of each

      a 2 pound piece of tri-tip

      mix all together and place in a plastic ziplock bag along with the meat.

      I like to use indirect heat on my tri tip.

      Place all your charcoal on one side of your grill floor. I have a few bricks to keep them in place. When your hardwood charcoal(burns hotter than briquettes) gets hot(5 second rule) place the steak(s) on the hot side of the grill for 2ish minutes on each side.
      Move steak(s) to cool side of the grill and put the cover on the grill for 10ish minutes. This will produce a med-rare steak.

      Let it sit for 10 minutes before slicing and slice AGAINST the grain. If not it will be tough.

      1 Reply
      1. re: baldwinwood

        As I said, my "roast" looked like a flank steak (only an inch to inch and a half thick), so I was scared off of the oven roasting. I used your marinade (added some slices of fresh ginger) and cooked it as you directed. Really flavorful. Many thanks.

      2. We love Tri Tip. I use a dry rub.

        I combine
        kosher salt
        Garlic Powder
        Onion Powder
        Rosemary sprigs below the roast

        Or any combo that you might like.

        I cook it on indirect heat on my grip for about 45 minutes, fat side up, or until it reaches an internal temp of 125-130. I slice it thin and usually serve it with grilled onions.

        You will love it!

        The following is a link to my butchers recommendations:

        3 Replies
        1. re: normalheightsfoodie

          Just bought one tonight on sale...going to toss it in the crockpot, seasoned with fresh cracker pepper, a tiny bit of cinnamon, granulated garlic and chili powder. I salt it after cooking.

          Cook on low all afternoon and then shred it for tacos in soft yellow corn tortillas....YUMMMMM!!!

          We also prepared it to cook on the propane grill buy putting it in a large ziplock, pouring worchestershire sauce over it- with a few shakes of dried onion and granulated garlic, and letting it sit for a few hours in the fridge....VERY GOOD!

          I only trim it if it has the thick gross fat layer on it. Sounds like yours is already trimmed.

          1. re: JalamaMama

            Do you use any liquid in the crockpot to help cook the tri-tip?

            1. re: kc girl

              No, there is no liquid. It will juice out itself, and cook perfectly.. I do pork tri tips, or other pork this way too, but sometimes include orange juice, but only enough to cover the floor of the crock pot- it doens't need more. Just don't let it over cook- keep it on low.


        2. I like tri tip cooked hot & fast, so grill it, or slap it in a preheated cast-iron pan to sear both sides, then into a 400 degree oven for about 8-10 minutes, depending on size.

          Tri-tip and teriyake marinade go beautifully together:

          1/2 c soy sauce
          3 T c minced green onions
          3 T fresh ginger root, minced
          4 cloves garlic minced
          honey to taste--maybe 3-4-5 T

          heat marinade ingredients gently in micowave to melt honey; whisk and use to marinate meat. Whole roasts take about 3-4 hours; steaks, salmon, or chicken pieces about 20 minutes.

          1. We love Ropa Vieja, and I've made it with flank steak, but I just stocked up on (much cheaper) tri-tips for this fall and winter.


            1 Reply
            1. re: mamaciita

              Here's a link to our all-time favorite flank steak recipe (should be great for tri-tip). We've made this dozens of times in the last eight-or-so years, and I've never served it when someone didn't ask for the recipe.

              I usually marinate overnight--using the entire quantity, then I boil it for a sauce. I tried reducing "unused" marinade, but it had zero flavor compared to the one in which the steak had steeped.