Teriyaki 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.
Ingredients
- 3 lb. Tri-Tip Roast
- ½ cup Water
- 2 tbsp oil
Marinade
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- 3 tablespoon Rice Wine Vinegar
- ¼ cup Onion finely chopped
- 3 cloves Garlic minced
- 1 tablespoon Ginger minced
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 1 teaspoon 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 ½ 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!
Nutrition
Calories: 452kcal | Carbohydrates: 11g | Protein: 48g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 858mg | Potassium: 784mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg
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