The tri-tip roast gets its name from its triangular shape. It comes from the bottom sirloin section of the cow and is a lean, tender cut of beef. One way to cook the tri-tip is to broil it. Leave the fat on the roast when broiling so the juices in the fat will tenderize the meat. The end result will be a delicious meal that took very little effort.
Prepare the marinade. Place 1 cup of lemon juice in a bowl. Add 1 cup of soybean oil and 1/2 cup of white sugar. Pour 1/2 cup of soy sauce into the mixture and stir. Add 1/2 cup of black pepper and 1/2 cup of garlic salt. Stir until the ingredients are evenly distributed.
Place the tri-tip into a large bowl. Pour the marinade over the top of the tri-tip roast and place the cover on the bowl. Marinate the tri-tip roast for 12 hours, turn the roast over in the bowl. Marinate for another 12 hours.
Prepare the roast. Turn the broiler on and place the roast in a broiler pan. Place the pan on a rack that is 5 inches from the heat.
Turn the roast over after 20 minutes and continue cooking it. Check the temperature of the roast after another 20 minutes. The U.S. Department of Agriculture (USDA) states the safe internal temperature is 145 degrees Fahrenheit.
Cook the roast longer for a medium or well-done result. A medium roast has an internal temperature of 160 degrees Fahrenheit. A well-done roast has an internal temperature of 170 degrees Fahrenheit. Let the roast sit for 15 minutes before cutting to retain the juices.
- United States Department of Agriculture: Food Safety and Inspection Service: Beef...From Farm to Table
- The Cook's Thesaurus: Beef Loin Cuts
- FoodNetwork.com: Six Hour Tri-Tip Marinade
- Beef Culinary Center: Beef Tri-Tip Roast AKA Bottom Sirloin Roist, Triangle Roast
- Texas Beef Council: Cooking School: Beef Loin Tri-Tip Roast and Steak