Beef Tri-Tip Roast

Store raw tri-tip in its original packaging or tightly wrapped. Once cooked, refrigerate leftovers and consume within 3-4 days.

Tri-tip benefits from marinating to enhance flavor and tenderness.

Cook to medium-rare (130-135°F / 54-57°C) for the best texture and juiciness. Use a meat thermometer to check for doneness.

Always slice tri-tip against the grain to ensure tenderness. Look for the direction the muscle fibers run and cut perpendicular to them.

Roasted vegetables like potatoes, carrots, and Brussels sprouts.

A fresh green salad with a vinaigrette dressing.

Garlic mashed potatoes or creamy polenta.

Horseradish sauce or a red wine reduction.

Overcooking the roast, which can lead to a dry and tough texture.

Slicing with the grain, making the meat difficult to chew.

Not letting the roast rest after cooking, which allows the juices to redistribute.