Marinated Tri-Tip Roast

Marinated Tri-Tip Roast


  • 20 cloves garlic, peeled
  • 1 fresh jalapeño chili pepper, stem removed
  • One lime (for juice)
  • 2 cups warm water
  • 1/2 teaspoon salt
  • Olive oil
  • 8 oz. fresh shiitake mushrooms
  • 6-8 large cloves garlic, peeled and sliced
  • 1 red onion, chopped
  • 1-2 cups dry red wine
  • Salt and pepper to taste
  • 1 La Cense Tri Tip Roast


Prepare the marinade by putting the first five ingredients into a blender and blending for 10 to 15 seconds. Place raw meat and marinade in a airtight plastic bag or plastic container and put into refrigerator, marinating overnight. Remove meat from refrigerator and still wrapped, let come to room temperature. Pre-heat oven to 500°F. Line a roasting pan with aluminum foil. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. Bake in oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F. Our beef is 100% grass-fed and has a lower fat content than conventional grain-fed beef, which means cooks faster. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving. While the roast is cooking, coat the bottom of a large skillet with about 4 tablespoons of olive oil and bring to high heat. Add the mushrooms, onions, garlic and sauté for several minutes, stirring constantly, until the mushrooms get browned and the onions translucent. Add a cup of wine and reduce a little. Slice the roast against the grain and serve slices with the mushrooms.

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