I need a simple recipe for beef tri tip. I would prefer not to barbeque it.

Question

I need a simple recipe for beef tri tip. I would prefer not to barbeque it.

Answer 1

Beef Tri-Tip with Rosemary-Garlic Vegetables

1 (1 1/2 to 2 pounds) beef tri-tip roast

1 tablespoon olive oil

12 small red-skinned potatoes, halved

2 medium red, yellow or green bell peppers, cut into eighths

2 medium sweet onions, cut into 1-inch wedges

Seasoning:

2 cloves garlic, minced

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Heat oven to 425°F.

Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.

Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.

Makes 6 to 8 servings.

_______________

SMOKED TRI TIP  

One 1½ to 2½ lb. Tri-tip roast

garlic powder

kosher salt

freshly ground pepper

kettle grill

charcoal

hickory chips

Soak hickory chips in water for one hour or longer. At least twenty minutes before cooking, rub garlic powder and pepper (to taste) on one side of the roast. Repeat on the other side, with addition of kosher salt. The garlic powder will rehydrate from the moisture of the meat.

Fire up a kettle grill and bring the charcoal to a good gray. Move the charcoal to one side of the kettle, letting it ride up the side. Pour some of the water from the hickory chips into a small metal pan and put that in the kettle opposite of the charcoal.

Place the roast on the hot side of the grill. Cook for two or three minutes, flip and repeat. Next, move it to the cool side of the grill with the thickest side of roast facing the hot coals. There should be no charcoal under the meat. Add a handful of hickory chips to the charcoal.

Place the lid over the grill with the vent directly above the meat. Watch the smoke and as it dwindles, add more chips. Flip the the roast every ten minutes or so.

If the chips stop smoking, try stirring the coals. Add more charcoal, if needed, to keep heat up. You are aiming to achieve good convection heat (heat which moves) and smoke to envelop the meat with flavor.

To test for doneness, push the Tri-tip with a BBQ fork; when it stops feeling like jelly it's about medium rare, but you may wish to use a meat thermometer until you gain experience.

When the meat is done to your liking, plate it up and allow to rest for about 5-7 minutes. Slice across the grain and serve.

____________________

Answer 2

Braised Tri Tip:

1 c soy sauce

1/2 c worstershire sauce

1/4 c water

1 onion coursely chopped

1 clove garlic finely chopped

salt and pepper

marinate in ziploc in fridge for a few hours. Brown meat on high both sides. Place meat and marinade in baking dish. Bake covered at 325 for 1-3 hours depending on size until fork tender.

Answer 3

I like simple things.

Put it in the crock pot. Mix together one can of cream of mushroom soup, one can of tomato soup, and one envelope of onion soup mix. Pour over it and cook on low for 8 hours.

Answer 4

SImple and delicious.

Season the tri-tip with salt pepper and garlic powder (I use a 3:2:1 ratio of Salt, Granulated Garlic and Black Pepper) to taste.

Place on a rack in a roasting pan and roast at 300 degrees until the internal temp is 135.

Remove from the oven and crank it to 450

Put the roast back in for 10 minutes then remove, rest for 15 minutes and slice thin.