Roasted Teriyaki Tri-Tip & Onions

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I know I’m pretty easily excited when it comes to meat and/or food. But I have to say this was one of the best, easy meals I’ve cooked in a long long time. It was very rich and flavorful, exactly what a hearty meal is supposed to be. Plus it’s low in carbs …


Anyhoo, I got a premarinated tri-tip beef roast from Rick’s. It was 3 days in the sauce when I got it. I tossed it into the fridge for another 4 days. Tender and juicy … yes.
Plopped it into a cast iron skillet with a cast iron trivet, fat side up, set the oven to 350 degrees and left it for 50 minutes (it isn’t done yet). Leave the extra marinade in the bag for later.


While it was cooking I did a few dishes and cleaned up. After everything is neat & clean I cut up an onion so it had pretty long thin half moon shapped pieces. At the roast’s 50 minute mark I tossed the onions and the remaining marinade. Cook another 20 to 30 minutes, or until the internal temperature you like. My wife likes it a bit more done, so I pulled it at 140 degrees internal temperature. Put it aside with a loose foil tent.
Pull out the trivet from the cast iron fry pan and get the fire up a bit. Maybe about medium. Add about a 1/2 cup to 1 cups worth of good beef broth and simmer this with the onions until the sauce has reduced and the onions aren’t quite clear. You want a bit of texture to the onion (I used a white onion).
Slice meat against the grain and serve with your favorite vegie!

It was this good.

10 thoughts on “Roasted Teriyaki Tri-Tip & Onions”

  2. That’s interesting. I haven’t really tried cooking a tri-tip in the oven. But then, I’m new to that cut of beef; it’s only just started appearing in New Orleans. In fact, the first time I bought it, at the local Whole Foods, the butcher asked if I was from California.
    I’ve basically just grilled it, and served it pretty much medium rare. I’m intruiged by the idea of roasting it for a longer period.

  3. You can’t make friends with salad.
    Tri-tips and Californians? Really? Dang, I didn’t know. I’ve always bought them because they have wonderful flavor and have a texture close to brisket. I know you only get one or two per cow, maybe that has something to do with the popularity. Californians are eating them all …

  4. SALADS ?!??!?!?! Where the HELL did that come from? You trying to start FIGHTS ??? Salads, pah.
    Not if that salad is a bread and pasta salad with a corn dressing.

  5. I thought you were shwerving toward an Atkins type shlant on that carbs comment. By the way, Michelob ULTRA is low carbs and T.J.s has a Low Carb Beer on sale right now.

  7. Atkins-type shlant? Are you HIGH? We don’t do dieting here! Take your low-carb swill and git the hell outta here. Go on now, git!!!
    🙂

  8. I’m going to have to side with Biggles on the beer question. Light beer is the work of Satan. And I ought to know, I’m an imp.

  9. Tri-Tip is the best and you dont truely know it till you’ve lived in california and have tried everything people do with it. marinate, grill, put it in the oven what ever you want! d to the e to the l-i-c-i-o-u-s!