Tri Tip Roast

Store raw tri-tip tightly wrapped in plastic wrap or in a freezer bag. Cooked tri-tip should be stored in an airtight container.

Tri-tip benefits from marinades to enhance its flavor. Common marinades include garlic, herbs, and soy sauce.

For a flavorful crust, sear the roast on all sides over high heat before cooking it to your desired doneness.

Slice the cooked tri-tip against the grain to ensure maximum tenderness.

Grilled vegetables (asparagus, bell peppers, onions)

Mashed potatoes or roasted potatoes

A robust red wine

Chimichurri sauce or a horseradish cream sauce

Cutting with the grain: This can result in a tough, chewy roast.

Overcooking: Tri-tip is best served medium-rare to medium. Overcooking will dry it out.

Not letting it rest: Allowing the roast to rest for 10-15 minutes after cooking helps redistribute juices for a more tender result.