Oven-Ready Tri-Tip Wagyu Roast
The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans.
Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian flair with a hint of soy flavor that puts it in a class of its own.
The tri-tip has been lovingly smothered with these herbs and we can guarantee every bite delivers on its promise of bold, uncompromised flavor. It comes ready to rock, just sear it and finish it in the oven for about thirty minutes. It’s as easy as that, but it’s also versatile, check out our three favorites recipes below!
Tri-Tip Whole Roast with Herbs
- Preheat the oven to 375ºF. Before you begin cooking, make sure the tri-tip roast is at room temperature.
- In a cast iron skillet, sear the tri-tip on all sides with canola oil over medium-high heat until it is evenly browned.
- Place the tri-tip in the oven to roast. Make sure to check the internal temperature every fifteen minutes. All ovens are different so cooking times can vary. Cook the roast to an internal temperature of 130ºF-135ºF, because it will continue to rise in temperature after leaving the oven.
- Let the roast rest and juices redistribute. Slice, serve and enjoy!
Tri-Tip Korean BBQ Style
- Slice the tri-tip against the grain into ¼ slices while it is still frozen.
- Pour oil into a cast iron skillet over medium-high heat. When the oil is lightly smoking, place the frozen slices of meat into the pan. Spread them out around the surface of the pan so the slices are not touching. This way, you will sear the meat instead of steaming it. It’s important to get a crispy sear to bring out the tri-tip’s best flavors.
- Flip the slices over after two minutes and cook for one more minute on the other side. Once the meat is cooked through, remove from heat.
1lb tri-tip beef roast
1 green bell pepper, cut into 1 inch squares
1 red onion, cut into 1 inch cubes
1 zucchini, cut into 1 inch rounds
2 Tbsp olive oil
Salt and pepper
- Cut the tri-tip into 1 inch cubes.
- Place your vegetables into a large mixing bowl and coat with olive oil, salt, and pepper.
- Build your skewers. Start by putting vegetables on the skewer about ¾ of the way down. Continue to stack, interspersing the cubed tri-tip with vegetables.
- Heat your cast iron or grill over a medium high flame. Once hot, place the skewers on with space in between each. This way, you will be able to get a nice char on the meat and vegetables without steaming. Cook the skewers for about 3 minutes on each side.
- You’ll know when the skewers are ready by taking the temperature of the meat. When it reaches 130ºF-135ºF, remove from heat, because it will continue to rise in temperature as it rests. Enjoy!