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Tri Tip Roast

Tri tip roast, also known as Santa Maria roast, is a tender and flavorsome cut of beef found at the bottom sirloin. This triangular-shaped cut is gaining popularity due to its versatility and affordable price when compared to other beef cuts. Tri tip roast is approximately 1.5 to 2.5 pounds and characterized by its even marbling, which contributes significantly to its rich flavor and tenderness. Ideal for grilling, roasting, and even smoking, tri tip roast can both shine as the star of the show or be incorporated into various dishes. A popular preparation method involves marinating the roast before grilling to enhance its natural flavors. Slice the tri tip roast thinly against the grain to maximize tenderness and serve alongside a delicious chimichurri or barbecue sauce.
#31
IN RED MEAT
221
CAL / 100G
$0.40
AVG / OZ
tri tip roast
0%
CARBS
33%
FAT
67%
PROTEIN
Tri Tip Roast FAQ
Cooking with a tri tip roast might seem daunting, but it's actually fairly easy with the right steps. A common mistake people make is not letting the roast rest sufficiently after cooking. This causes the lovely juices to seep out, drying the meat. Always let the roast rest for about 10-15 minutes before cutting into it. Another issue is how to cut the roast. Always slice a tri tip against the grain, as this will result in more tender and easier-to-chew strips of meat, enhancing your meal. When it comes to seasoning, simpler is better. Since this cut has deep flavor, spice it sparingly with things like salt, pepper, and garlic. To ensure that you get the most out of a tri tip roast, use the reverse searing method. Start by cooking it on a low heat and then when it's nearly done, increase the heat to high and give it a good sear. This will ensure a juicy, melt-in-your-mouth roast with a gorgeous crust. Lastly, do be patient when cooking a tri tip roast. Due to its thickness, it will take some time to cook properly. Rushing the process will give you a hard, dry piece of meat, which is not what you want to serve your guests. So remember, patience is key when it comes to this cut.
What's the best way to cook a tri tip roast?
Should I trim the fat off a tri tip roast before cooking?
Do I need to marinate a tri tip roast?
Do I need to use a meat thermometer for cooking tri tip roast?
How long does it take to cook a tri tip roast?
What are some good side dish options for tri tip roast?
How many people does a tri tip roast typically serve?
What are some ways to season a tri tip roast?
What temp should a tri tip roast be when done cooking?
Should a tri tip roast be cooked covered or uncovered?
Expiration & Storage Tips
When does tri tip roast expire?
A fresh tri tip roast will typically last for 3 to 5 days in the refrigerator. Make sure to cook your roast within this timeframe to ensure optimal freshness and flavor. Still, it's always most important to check the 'use by' date on the package, as this gives you the most accurate assessment of its quality. Once cooked, the roast should ideally be eaten within 3 to 4 days if kept in the refrigerator. If you're making batches or storing leftovers, you can freeze them where they will be safe for 2-3 months. Just remember, the longer in the freezer, the more the quality may degrade.
How do you tell if tri tip roast is bad?
To determine if your tri tip roast has gone bad, there are a few signs to look out for. If there's a strong or sour smell coming from the meat, it's no longer fresh. Discoloration, usually a shade of grey or green, is another sign that your tri tip roast has spoiled. Finally, if the meat is sticky or slimy to the touch, that's a definite indication that it should not be consumed.
Tips for storing tri tip roast to extend shelf life
• Always store your tri tip roast in the refrigerator or freezer - never leave it out at room temperature. • If storing in the refrigerator, keep the roast in its original packaging until you're ready to cook it. If you've opened the package but haven't used all the meat, wrap the leftovers tightly in cling film or aluminum foil to protect them from air exposure. • For freezing, place your roast in a freezer bag, pushing out as much air as possible before sealing. You might also consider wrapping the roast in a layer of cling film before putting it in the bag for extra protection. • When ready to use your frozen roast, thaw it in the refrigerator — not on the countertop. This can usually take 24 hours for every 5 pounds of meat. Plan ahead so you have enough time to properly defrost your roast before you need to cook it.
EXPIRES WITHIN
6 - 21
DAYS
Health Info
Macros
0g
CARBS
10g
FAT
21g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
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