Thursday, March 14, 2013

Citrus Marinated Tri Tip Roast with Garlic Herb Dressing


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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.

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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!

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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.  Winking smile 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.

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

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Until it looks like this (see picture below). 

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

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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.
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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. 

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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.

86 comments:

  1. This is so pretty! We love having something like this, especially when there can be loads of leftovers for sandwich, pasta salads etc. If I can find me some tritip, I'll do it. What other cuts would work with this marinade?

    ~Jayne

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    1. Thank you, Jayne. Yes, I love the left overs even more. I usually use the left overs for wraps and noodles. This marinate works for flank steaks or even poultry. Give it a try and I'm sure you'll love it too.

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  2. Such a wonderful marinade!This would also be great with lamb. And chicken. Yum, yum, yum!

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    1. oh...that's so right. I would try that on lamb next time. ;)

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  3. What a delicious looking piece of
    Grilled meat, it is cooked exactly the way I like it, lovely and seared on the outside and rare in the middle. I am sure the marinade would be amazing. Thanks for sharing your tips :)

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    1. Thank you...and yes, it was in deed very delicious. I'm glad you like this "doneness" too. :)

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  4. This is so delicious and beautifully presented, Amy.

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  5. This looks wonderful. You've prepared the meat exactly the way I like it. Plus the dressing sounds very tasty, I could see using it on more that just tri tips..

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    1. Thank you. Glad you like my recipe. Yes, the dressing was wonderful and perfect for this type of grilled meat...or any other grilled protein. ;)

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  6. This looks outstanding! I bet this would also be wonderful in a skirt steak or flank steak. Lovely post Amy.

    Anne ~ Uni Homemaker

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    1. Oh...that's right. I think it'll work wonderfully on skirt steak or flank steaks too. :) Thank you for your suggestions.

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  7. This looks so mouth watering! You're definitely a good cook~

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    1. Thank you, Hayley. I'm still learning in the cooking and baking. But I definitely enjoy both. ;)

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  8. This looks really delicious and how I wish I can have few slices of that cut meat!

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    1. Wish I can send over some meat your way, Ann. :) Someday..maybe we can send food over email! :P I wish that can happen soon.

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  9. Cooked to perfection! (Pink beef is the best beef. :D )
    Looks delicious, hon. And that's the kind of marinade that I would find myself using on eeeverything.

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    1. I agree, I love pink beef too. Yes, that marinade is good with many other meats. ;) Happy cooking.

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  10. Hi Amy, AWESOME! This is exceptionally delicious and superb. Wish I can have a few slices now for my dinner. Beautiful presentation, always enjoy your creation.

    Have a nice week ahead,regards.

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    1. Thank you, Amelia. I'm glad you like this recipe and wish I can share with you. :) Wish you a beautiful week as well.

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  11. Hi Amy , I also wish I could have few slices of that delicious meat :)

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    1. Wish I can send over some meat your way! ;) It was in deed very delicious.

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  12. although i hardly eat steak, i can tell you that your roast meat looks superb!

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    1. Thank you, Lena. If you don't eat steak, you can try this marinade with poultry as well. ;)

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  13. Amy, this looks delicious! It's one of my favorite methods of preparing tri-tip (you've made me want to go fire up the grill.) :) ~m.

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    1. Thank you, Mari. Yeah...this was very good. I can't wait to make another one soon. Seems like I'm the only one who grill all year round. :P

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  14. Very tasty! Can't wait until it's grill season here!

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    1. Thank you. Happy grilling! Hope you'll get to start grilling soon.

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  15. The roast meat looks fabulous, seriously, cooked to perfection!

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    1. Thank you. :) Glad you like this recipe. Wish you a wonderful rest of the week.

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  16. Hello Amy, this marinade is beautiful. Your steak is perfectly cooked and love all of your sides. So when's dinner? I am delighted you stopped by my site so I could find you lovely place and delicious recipes. You are so right it is not just the heat in Hong Kong it is the humidity that makes it really difficult. I am enjoying the windows open for the last couple of weeks before my aircon runs non-stop. Take care and look forward to keeping in touch. BAM from Bam's Kitchen

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    1. Thank you, Bam. :) Wish I can share this with you. It was sure a delicious dinner.

      Oh...I remember those non-stop aircon running marathon! No fun. Please enjoy the fresh air while it's not too hot yet. ;)

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  17. lovely recipe..looks delicious
    Lovely clicks.
    http://foody-buddy.blogspot.com/

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    1. Thank you, Gayathri. Glad you like my recipe.

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  18. What a delicious looking recipe my friend, I love your photos :D

    Cheers
    CCU

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    1. Thank you, CCU. Glad you like the recipe and pictures. :) Have a beautiful rest of the week.

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  19. Hola Amy ,,,,,me ha encantado tu adobo se ve exquisito,,,,asi que lo pondre en practica, gracias que pases un buen fin de semana

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    1. Gracias. Me alegra que te guste la receta. Diviértete parrilla!

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  20. This looks delicious! And we just got back from Californian holidays - a few days in San Francisco that were much milder than I expected. What a beautiful week!

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    1. Nice. Glad you had a chance to visit CA. :) I love SF and can't wait to visit again. The weather is much cooler than L.A. Sounded like you had a fantastic time here.

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  21. Yummylicious roast! I like the taste of rosemary, parsley and thyme so I think your dressing tastes superb.

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    1. Thank you so much. I'm glad you like my herb selections. I just cut whatever I have form my herb garden, actually. :P

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    1. Thank you, Isa. It was in deed very delicious. Have a wonderful rest of the week.

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  23. I've just discovered that Costco carries tri tip! I was so happy to see that since I haven't been able to find it anywhere else. This marinade and garlic herb dressing sound perfect for grilling season. Delicious!

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    1. Really? I didn't even know Costco carries Tri-Tip. I gotta go check it out. Yes, the marinade and dressing is perfect for any grill meats. I can't wait to try them on lamb soon.

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  24. As a vegan I hope you understand that my focus was more directed towards that gorgeous asparagus!!! The marinade looks amazing too!! YUMM!

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    1. Oh...those are some mighty grilled asparagus! Of course, I totally understand that. Hm...I think the marinade will be nice on veggies too...maybe for just a short marinate time. I gotta give that a try. ;) Have a wonderful rest of the week!

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  25. Amazing post! Have a nice weekend:)

    http://theprintedsea.blogspot.de/

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    1. Thank you, Ira. Wish you a wonderful rest of the week too.

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  26. That sounds like one killer marinade- I'd sure love to try it on my next batch of seitan! No reason why it can't work just as well for all sorts of proteins, or even vegetables. I bet it would be fabulous on simple grilled vegetable skewers too.

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    1. Thank you. Oh...I think that marinade would be awesome on seitan! I gotta give that a try. For veggies, I think a short marinate time would work best. ;) Ar...vegetable skewers sound delicious and fun on the grill. You're making me hungry with all your great ideas! hahaha...

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  27. Hi Amy, it is so generous of you to share the secret to make the meat tender. I always get tough meat when I buy a cheaper cut. So lime, lemon and orange juice. I'll print that in my head. Your steak looks perfect! And the pink inside is beautiful. Wish I got chance to grill mine using open flame. The flavor must be gorgeous! Yum!! ....danny

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    1. Thank you, Danny. I'm happy to share my cooking tips. There's no reason for a cheaper cut of meat to be tough (I'm always on a budget)! ;) Oh...wish you can do the grilling too. It's just flavorful and fun. :)

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  28. Hi Amy, I'm back from Penang! So nice to be greeted by an awesome post; your dish is making me drool. Pardon me if I'm slow in going thru your posts the next few weeks as I'll be tied up with my reviews; but I'll be back to catch up.

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    1. Thank you. Hope you had a wonderful trip in Penang. No problem. I understand we all have deadlines to be met. :) Don't forget to take good care and get some rest too.

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  29. Sounds wonderful!! And what a great technique for making the meat nice and tender :)

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    1. Thank you, Eva. Glad you like my little tips.

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  30. What a great marinade! The tri tip looks amazing. YUM!

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    1. Thank you, Dorothy. Glad you like it. :) I just put another one in the fridge to marinade and can't wait.

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  31. Yes, the weather's been gorgeous (although it's been cloudy on this side for a day or two)--loving this marinade, thanks for sharing!!

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    1. Thank you. Glad you like the marinade. Hope you'll get some sunshine soon. ;)

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  32. The marinade looks wonderful! I love SoCal weather lately. Full of sun! :D

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    1. Thank you, Lynna. I agree, the SoCal Weather is gorgeous. It totally feels like summer especially in the afternoon. ;)

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  33. Amy, this looks fabulous and that marinade sounds wonderful. I must admit to a little pang of jealousy seeing your fresh spring asparagus and radishes - another reminder for me that autumn is closing in on us fast. All too soon it will be pumpkin and root vegetables for me.

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    1. I agree! I love seeing asparagus cos that means Spring is here. :) Hope you'll get some gorgeous ones soon. Living in CA, I said goodbye to my Autumn and Winter way too soon!

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  34. The roast is just beautiful, and I love the marinade. I just recently posted a recipe on my blog for a flank steak with Chimichurri sauce, which is a garlic herb based sauce. I love this kind of food!

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    1. Oh...I just checked out your flank steak with Chimichurri sauce! It's gorgeous. I gotta give that a try next time. :)

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  35. I haven't done a tri tip roast in ages! So now of course I'm hungry for one. With this sensational looking marinade. Really excellent recipe - thanks so much.

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    1. You're very welcome and I'm glad you like it. I'm always happy to get my grill going. ;)

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  36. Wow....this combo looks tempting & wonderful.... :-)

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  37. wow Amy, I'm drooling...this looks so salivating! I love the beautiful combo and color! I am sure the smell so good...

    thanks for sharing Amy...
    you have a nice day..

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    1. Thank you, Queenie. I'm glad you enjoy the photos. Wish you can smell it over the computer screen! LOL...will that happen some day in the future? heheh...Have a wonderful rest of the week!

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  38. Such a pretty dish! I have to make this for the carnivores in my life!

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    1. Thank you, Kim. Yes, any carnivore will love this. ;)

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  39. The dressing sounds incredible! You really made one perfect roast, great job :)

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    1. Thank you, Natalie. Glad you like it. ;)

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  40. Gosh, the meat looks awesome delicious. Though I don't take red meat, I'm pretty sure the colour of the meat is perfect. Kudos Amy.
    Kristy

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    1. Thank you, Kristy. This recipe probably will work well with chicken and pork too (hm..or even veggies), if you don't like red meat. :)

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  41. A very delicious grill which your guests must enjoyed very much, love the citrus marinate idea! I always use ginger juice.

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    1. Hm...ginger juice sounds wonderful and refreshing too. I'll give that a try next time.

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  42. Amy, this looks delicious - a bit on the rare side for my better half. I always have trouble working out which is the grain in the meat! I'll work it out one day. Cheers

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    1. Thank you. OH...you can definitely cook it more thoroughly to your prefer doneness. hehe...I'm still learning about the grain as well. See how I cut 2 sides of the roast? I was looking for the grain. ;)

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