Citrus Marinated Tri Tip Roast with Garlic Herb Dressing

The weather has been super warm in Southern California in the past few days.  So, I started the grill early this year to take advantage of the gorgeous weather.  Grilling is super easy and I love the nice smoky flavor from grilled meat.  Since it’s St. Patrick’s Day this Sunday, I added on a green dressing that is packed with flavors and fun.  Serve it with some grilled asparagus and you’re all set.  So, if you’re tired of the same old Corned Beef and cabbage, here’s something different for you.  But of course, you can still enjoy this recipe all year round.



This Tri Tip Roast is also great for entertaining. All you need to do is marinate the meat the day before, throw it onto the grill and then prepare for a dressing separately  How easy is that? Plus, Tri Tip Roast is a cheaper cut of meat compared to other steaks and you can feed the crowd on a budget. Oh, you’re very welcome!



Since this is a cheaper cut of meat, the texture could be a bit tough if it is not handled with care and love.  My secret to a juicy and tender Tri Tip Roast?  It’s all in the citrus marinate!  The citrus from the marinate will help cut through the tough tissues of the meat and make it tender, juicy and flavorful.  Well, I guess it’s not a secret anymore now.  To balance out the tartness from the lime juice and lemon juice, I also added some orange juice concentrate in the marinate.  Yup, another citrus, yet a very sweet one.



The marinate is super easy to prepare as well.  Simply put everything in a small food processor and blend away.



Until it looks like this (see picture below). 



I trimmed some fat off the roast and purposely left some on.  Sprinkle on some steak seasonings on the Tri Tip Roast.



Put everything in a ziploc bag and keep refrigerated.  Let it get happy overnight and you’ll be happy too when you get to enjoy the tender and juicy Tri tip.
 

Here are a few more tips for you.

1) Take the Tri Tip out from the fridge and leave it at room temperature for 30 minutes (up to an hour) to take off some chill.  The meat will cook more evenly.

2) Also, let the meat rest for at least 5 minutes after it’s off the grill, before cutting into it.  That resting time will continue to cook the meat a little bit more and let the juices inside redistributed back to the meat instead of running all over your cutting board if you didn't wait. 

3) One last tips, cut the meat across the grain and you’ll have a flavorful, juicy and tender Tri Tip Roast to enjoy. 




I hope you enjoy today's recipe and cooking tips.  Happy grilling...oh, and Happy St. Patrick's Day!



Citrus Marinated Tri Tip Roast with Garlic Herb Dressing:
(Printable Recipe)

Ingredients for the Marinate:
4 garlic cloves
3 shallots
1 tablespoon fresh rosemary
1/2 cup lightly packed parsley
1 tablespoon fresh thyme leaves
1/4 cup orange juice concentrate
juice of 2 limes
juice of 1 lemon
1 pinch of red pepper flakes
1 (2 pounds) Tri Tip Roast
1 tablespoon of Montreal Steak Seasonings

Ingredients for the Garlic Herb Dressing:
4 garlic cloves
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary
1/4 cup parsley
a pinch of red pepper flakes
1/4 cup extra virgin olive oil
salt and pepper

In a small food processor, place the garlic, shallots, rosemary, parsley, thyme, orange juice, lime juice, lemon juice, red pepper flakes and blend until slightly chunky.  Sprinkle steak seasoning on Tri Tip evening.  Place Tri Tip and the herb seasoning mixture in a gallon ziploc bag.  Squeeze out extra air and seal the bag.  Place it in a plastic container (in case of leakage) and refrigerate to marinate overnight. 

Take the Tri Tip out from the fridge and leave it at room temperature for 30 minutes (up to an hour) to take off some chill.  Preheat grill on high heat.  Grease the grates of the grill and lower heat to medium-low heat and place the Tri Tip in the grill.  Cover and grill for 15 minutes.  Flip the Tri Tip and grill the other side for another 10 to 15 minutes, depending on the thickness of the roast, or until internal temperature reaches 145 degree F.  Remove from grill, cover and let the meat rest for 5 minutes before cutting.  Now it’s the best time to prepare the herb dressing.

To prepare the dressing, mince the garlic, thyme, rosemary and parsley together.  Whisk in ve oil, pepper flakes, add salt and pepper to taste.

*If you prefer a milder dressing, chop garlic separately and heat in the olive oil on low heat for a couple of minutes.  Then whisk in with the rest of the ingredients.