This tri-tip is another one of my mom’s recipes. I told you I was feeling the family love this month!
As with all my favorite childhood meals like this and this, oh…and this (OMG. Hey, dessert can be a meal, right?), it seems like she only made it a few times a year. Cruel and unusual punishment, if you ask me. Whatever happened to revoking TV or phone time? Oh wait, she did that to me, too.
Okay. Tri-tip. This tri-tip. A combo of sweet and tangy from the sauce mixture, and zing from all that fabulous garlic. The flavor is fantastic. Thinly sliced, the meat is like butter. Plus you can’t beat the ease of only 4 ingredients and 5 minutes of prep.
This is meant to be served with my favorite rice pilaf
…but I suppose I’ll grant you a little leeway there. A little. ;-)
Teriyaki Barbecue Roasted Tri-Tip
- 2 1/2 pound Tri-Tip Roast
- 1 cup Barbecue Sauce
- 1/2 cup THICK Teriyaki marinade/sauce
- 1 tablespoon (or more to cover) dried minced garlic
- Preheat oven to 375 degrees.
- Remove any excess fat from roast.
- In a small bowl, mix BBQ sauce and Teriyaki sauce together (set 1/4 cup aside). Use the remaining sauce to coat both sides of the roast and place fattier side down on a rack in a shallow pan. Sprinkle dried minced garlic to completely cover top of roast.
- Bake 1 hour for an internal temperature of 145°-150°(medium rare.) Remove from oven, tent with foil, and let rest for about 10 minutes.
- Slice across the grain and put a little sauce over the meat. Serve with my favorite rice pilaf and a green vegetable.