Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 3-4 pounds (1.4-1.8 kg) tri tip roast

Instructions:

  1. In a mixing bowl, combine olive oil, soy sauce, red wine vinegar, minced garlic, brown sugar, rosemary, thyme, salt, and pepper. Whisk until well combined.
  2. Place the tri tip in a resealable bag or a dish. Pour the marinade over the meat, ensuring it is well coated. Seal or cover and refrigerate for at least 30 minutes or up to overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Heat a skillet over medium-high heat. Remove the tri tip from the marinade, shaking off excess. Sear each side of the tri tip in the skillet for 3-4 minutes until browned.
  5. Transfer the seared tri tip to a baking sheet or roasting pan. Insert a meat thermometer into the thickest part of the meat. Roast in the preheated oven for 25-35 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Remove the tri tip from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing.
  7. Slice against the grain into thin slices. Serve with your favorite sides and sauces.