I’ve been marinading this tri-tip for THREE DAYS, but it’s been too foggy/cold for me to BBQ it. Today was the last day I felt comfortable keeping it around, so I Googled a bit and found this great little guideline for roasting tri-tip in the oven. No BBQ needed! We generally like ours medium-rare, and, following the timeline in the link I’ve shared, our 1.75 lb tri-tip came out medium-WELL, so if you’re the medium-rare type too, I’d shave off 5-7 minutes.
Also, when the tri-tip is “resting” off the heat for 10-15 minutes, that’s the perfect time to toss some asparagus into your roasting pan, and at 350 for 10ish minutes, it comes out perfect. No extra olive oil needed! I love BBQing, but this roasted tri-tip was pretty bomb. Kinda glad it was so cold out tonight!
Let me know if you try it! If you enjoy a good tri-tip (which is basically every carnivore on the Central Coast of California), then you’ll enjoy this method.