If you have never purchased a tri-tip roast, let me start the sell campaign.  These roasts are so tasty and delicious, plus they feed a crowd.  If you love steak, but you don’t want to take orders and grill accordingly, a tri-tip roast might be the answer to your prayers.

These roasts are called tri-tip because they have three tips.  They are in the form of a triangle.  The key to Sunday Dinner Tri-tip Roast is the marinade, Spade L Ranch.  My family went to a friend’s house for a BBQ and she made this delectable meal.  I was hooked!  This has become a favorite Sunday meal and it feeds everyone.  There are more rare pieces in the middle and well done pieces on the ends, so everyone can get the type of steak they want.

How to Make Sunday Dinner Tri-tip Roast

1.  Buy Spade L Ranch Seasoning and Marinade.  You might struggle to find this, so go to the butcher department in any grocery store.  I have not found it in the spice or condiment aisle.  At my local grocery store, Harmon’s and Macey’s, they are lined up on top of the butcher counter.  There are several kinds, one for beef and three more for seafood, chicken and pork.

2. Purchase a tri-tip roast or roasts.  I buy mine at Costco.  They come in a two pack.  I always cook up both roasts when I purchase them.  Usually both of these get eaten during the Sunday meal.  But if not, they make for a quick protein snack anytime.  If you get some pretty rare pieces, they freeze really well and warm up in the microwave. 

3.  Use 3-4 tablespoons of Spade L Ranch on each roast.  Place the roast in some kind of dish with an edge.  Then cover with plastic wrap.  Place in the refrigerator for two hours or overnight.  I have to admit, I have made this without marinading the roasts.  The flavor is much deeper if you have time to marinade them, but if not, you will still love this Sunday Dinner Tri-tip Roast.

If you are going to marinade the roasts, a pan with an edge is so important. The roasts will create some juices, as they marinade. This will create a mess in your refrigerator if you do not have a dish to contain these juices.

Sunday Dinner Tri-tip Roast is one of my family’s favorite meals.

4.  Place these on your grill.   You can also cook these in your oven under the broiler.  Get the outside of the roasts charred well and then place on the top rack of the grill.  Close the lid and let them cook for about 40 minutes, turning every 5 – 10 minutes.  If you are using a thermometer, cook to 130°-140° for medium rare or  140°-150° for medium.

If cooking these roasts in your oven, keep turning the roast under the broiler until the outside of the roast is charred.  Then change the setting on your oven to bake at 350°.  Cook the roast for 30-40 minutes until the internal temperature is  130°-140° for medium rare or  140°-150° for medium.

5.  When done, take the roasts off the grill and place on a dish to rest.  Cover  completely with tin foil.  Make sure the tin foil comes over the edge of your dish and seals in the heat for at least 10 minutes.  You want the juices of the roast to redistribute inside and not bleed out as soon as you cut it.

6.  Slice the roast diagonally across the grain of the meat.  I like slicing the pieces thicker so it feels more like a steak.  Some people like having more slices, so slice thin if you like this.  Also, thin slices are great for steak sandwiches if you are thinking about how to use the leftovers.

7.  Sunday Dinner Trip-tip Roast is so good with any of the following sides, Can’t Put My Fork Down Mashed Potatoes, Roasted Brussel Sprouts, Delightful Green Beans.

Let me know on Instagram or Facebook if you make this.  Post a picture and tag me @dinasdiner.

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