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.
Reader Questions and Reviews
This is my go to tri-tip recipe. I skip the barbecue sauce and just go with Kikkoman Teriyaki Baste and Glaze. It is nice and thick. I also use fresh garlic. I have made this several times (when tri-tip goes on sale) and it comes out great every time. My family loves it and the leftovers never go to waste. Thanks!!
I am a sucker for pretty much ANYTHING teriyaki. But that picture up there? Holy molley! I can tell how juicy and delicious that tri-tip is from here!
I’m certainly getting a kick out of this. I didn’t think you would eat the roast as rare as the picture you posted. This meat will get tough if overcooked. Be careful.
This looks and sounds wonderful! I have never really had/made a tri-tip roast before….I will have to try it!
I am SO making this! I might have to have a night of all “Amy’s favorites from childhood”. This looks SO good…I love the way you described the flavors. You have me drooling!!
HEE. Yay, Kristy! I hope you do. It’ll be like a trip back in time to my mom’s kitchen. Adorned with orange counter tops and Macramé plant holders. Ah, gotta love the 70’s. ;-)
Dessert can DEFINITELY be a meal. I know because I ate it for dinner twice this weekend. The beauty of being an adult. :P
I have often said the best part of being a grown-up is that we can not only eat cookies any time during the day, but that we don’t need to ask for permission.
Granted, you have to love garlic for this, but I LOVE this tri tip. I always forget about it, too. When are you making this and inviting me over? :oP
Looks familiar and delicious and is roasted to a T, rare!
Perfect for you and the rest of the world. I took pictures and then put it back under the broiler for us!
I was wondering about that because it’s SO perfect in this picture. I guess if you like shoe leather…. ;o)
Ha! Well, I only cooked it a tiny bit longer. It was still slightly pink…but certainly not walking anymore ;-)
This looks so good! And you’re inspiring me to start cooking and posting about more old family favorites. There’s just something about the food you grow up with–it’s soul-comforting in addition to being delicious.
Exactly! Even the dishes you might not like today, if trying for the first time, are still fabulous because of the great memories. And moms have that magic touch :D