Teriyaki Marinated Tri-Tip Roast – Tender and delicious tri-tip roast marinated overnight in a flavor packed teriyaki marinade. Serve thinly sliced with your favorite side dishes.
Delicious teriyaki tri-tip roast recipe marinated in a mouthwatering teriyaki marinade overnight giving it a super flavorful and tender end result.
After marinating your roast overnight, it is then seared in a cast iron skillet for a crusty exterior and finished in the oven to your preferred doneness. I cooked my roast for about 25 minutes for medium-rare, as seen in photos.
You can serve your roast with a wide variety of side dishes such as steamed rice, a fresh side salad, asian slaw, and more! I will link some of my favorite side dishes to serve with this recipe for you below.
This tri-tip is also amazing served in tacos, burritos, or on a sandwich.
Ingredients you need for this recipe:
- Tri-Tip Roast – About a 2-3 pound roast. I cut a 5 pound roast in half and place the remaining half in the freezer for another day.
- Brown Sugar – Dark or light brown sugar both work fine.
- Rice Wine Vinegar– You can also use white wine vinegar or apple cider vinegar.
- Onion – Yellow, white or red onion.
- Garlic – Fresh cloves are best in this recipe.
- Ginger – Fresh ginger is best in this recipe.
- Black Pepper + Salt
- Sesame Oil – A good quality pure sesame oil.
- Water
- Soy Sauce – I used low sodium. If you use regular soy sauce, skip the salt in this recipe.
- Green Onions + Sesame Seeds (optional)
Tools to have on hand:
- Cast Iron Skillet or Nonstick Skillet
- Baking Sheet
- Oven Rack
- Large Storage Bag
- Measuring Spoons and Cups
- Meat Thermometer
How to make the most delicious Teriyaki Tri Tip:
Add all marinade ingredients to a large bowl and whisk to combine.
Place tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Pull roast out of the fridge about 30 minutes before cooking.
Preheat oven to 400 degrees.
Remove roast from bag, leaving marinade drippings in bag for later.
Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
Transfer roast to an oven rack on a baking sheet. Bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with 1/2 cup of water and bring to a simmer for about 5 minutes.
Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds (optional). Enjoy!
BEEF ROAST TEMPERATURES FOR PREFERRED DONENESS:
- Rare: 125-130 degrees
- Medium-Rare: 135-140 degrees
- Medium: 140-145 degrees
- Medium-Well: 150-155 degrees
- Well Done: 155+ degrees
Side dishes to serve with your roast:
- Fried Rice or steamed white/brown rice – Super simple take out style homemade fried rice with carrots and peas.
- Coleslaw- My classic coleslaw recipe is made with a delicious slightly sweet and creamy homemade coleslaw dressing.
- Creamy Mashed Potatoes – Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better!
- Honey Roasted Whole Carrots – Whole carrots seasoned with honey, olive oil, garlic, salt, pepper and fresh dill roasted to perfection in the oven.
If you enjoyed this recipe, here are a few more recipes I think you’ll love:
- Oven Ribeye Steak – Crusty, tender and delicious bone-in ribeye steaks seared on a cast iron skillet and finished in the oven.
- Slow Cooked Tender London Broil – This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!
- Balsamic Brown Sugar Pork Roast – Tender and delicious pork roast slow cooked in a crockpot with a sticky balsamic brown sugar glaze.
- Slow Cooker Tender Short Ribs – English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce.
Teriyaki Tri Tip Roast
Ingredients
- 3 lb. Tri-Tip Roast
- 1/2 cup Water
- 2 tbsp oil
Marinade
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar
- 3 tbsp Rice Wine Vinegar
- 1/4 cup Onion finely chopped
- 3 cloves Garlic minced
- 1 tbsp Ginger minced
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1 tsp Sesame Oil
Instructions
- Add all marinade ingredients to a large bowl and whisk to combine.
- Place tri-tip in a large storage bag and pour marinade over the roast. Seal bag and gently shake bag around to fully coat the roast. Place in the fridge for at least 8 hours but ideally 24 hours. Pull roast out of the fridge about 30 minutes before cooking.
- Preheat oven to 400 degrees.
- Remove roast from bag, leaving marinade drippings in bag for later.
- Heat a cast iron skillet to high heat. Once very hot, add oil to the skillet and begin to sear the roast on all sides for about 2 minutes until there is a nice char.
- Transfer roast to an oven rack on a baking sheet. Bake for 20-30 minutes depending on your preferred doneness. 130 degrees for rare, 140 degrees for medium-rare, 145 degrees for medium. You will need a meat thermometer to check the temperature.
- While the roast is in the oven, pour remaining marinade drippings from the bag into the same skillet you seared the roast along with a 1/2 cup of water and bring to a low simmer for about 5 minutes.
- Once done, remove roast from oven and let rest for 5-10 minutes. Thinly slice roast and pour sauce on top. Sprinkle with chopped green onion and sesame seeds(optional). Enjoy!
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