19 Delicious Tri Tip Recipes Amazing

Zesty flavors and succulent textures await in our roundup of 19 Delicious Tri Tip Recipes Amazing! Whether you’re craving a quick weeknight dinner or planning a weekend BBQ, these mouthwatering dishes promise to elevate your cooking game. From smoky grilled masterpieces to cozy oven-roasted delights, there’s a tri tip recipe here to satisfy every palate. Dive in and discover your next favorite meal!

Grilled Tri Tip with Garlic Butter

Kicking off the grilling season with a bang, I’ve found myself returning to this Grilled Tri Tip with Garlic Butter recipe time and again. There’s something about the smoky char and the rich, buttery garlic flavor that makes it a standout dish at any summer gathering.

Ingredients

• 1 (2.5 lb) tri-tip roast, trimmed
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F across the cooking surface.
2. In a small saucepan over low heat, melt the clarified butter. Add the minced garlic and rosemary, sautéing until fragrant, about 1 minute. Remove from heat and set aside.
3. Pat the tri-tip roast dry with paper towels. Rub the entire surface with olive oil, then season evenly with kosher salt and black pepper.
4. Place the roast on the grill. Sear for 5 minutes on each side to develop a rich, caramelized crust.
5. Reduce the grill heat to medium (about 350°F) or move the roast to a cooler part of the grill. Continue cooking, turning occasionally, until the internal temperature reaches 130°F for medium-rare, about 25-30 minutes.
6. During the last 5 minutes of cooking, brush the garlic butter mixture over the roast, allowing it to soak into the meat and create a glossy finish.
7. Transfer the roast to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender slice.
8. Slice against the grain into thin strips for serving.

Rich in flavor with a perfect balance of smokiness and garlicky butter, this tri-tip is a showstopper. Serve it alongside a crisp, acidic salad to cut through the richness, or pile it high on a toasted baguette for an unforgettable sandwich.

Slow Cooker Tri Tip Roast

Remember those chilly evenings when all you crave is something hearty and comforting without spending hours in the kitchen? That’s exactly why my slow cooker tri tip roast has become a staple in my home. It’s a dish that promises rich flavors with minimal effort, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 (3-pound) tri-tip roast, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef broth, low-sodium
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 1 large yellow onion, thinly sliced

Instructions

1. Pat the tri-tip roast dry with paper towels to ensure a good sear.
2. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to create a dry rub.
3. Generously apply the dry rub to all sides of the roast, pressing gently to adhere.
4. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Tip: Don’t rush this step; the crust adds incredible flavor.
6. Transfer the seared roast to the slow cooker.
7. In the same skillet, sauté minced garlic and thinly sliced yellow onion until softened, about 2 minutes.
8. Deglaze the skillet with beef broth and Worcestershire sauce, scraping up any browned bits.
9. Pour the onion mixture over the roast in the slow cooker.
10. Cover and cook on low for 6-7 hours or until the roast is fork-tender. Tip: Resist the urge to peek; keeping the lid closed ensures even cooking.
11. Once done, let the roast rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each bite is tender.

Just imagine pulling apart that perfectly tender roast, its edges caramelized and infused with the smoky, savory notes of the spices. Serve it over a bed of creamy mashed potatoes or shred it for the most flavorful tacos you’ve ever had.

Tri Tip Sandwich with Caramelized Onions

Mmm, there’s something about the combination of juicy tri tip and sweet caramelized onions that just hits the spot every time. I remember the first time I tried this sandwich at a local farmers’ market; it was love at first bite, and I’ve been perfecting my own version ever since.

Ingredients

• 1.5 lbs tri tip roast, trimmed
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 cup beef stock
• 4 ciabatta rolls, split
• 1/4 cup mayonnaise
• 1 cup arugula

Instructions

1. Preheat your oven to 375°F (190°C) and season the tri tip roast evenly with kosher salt and freshly ground black pepper.
2. Heat 1 tbsp of extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the tri tip for 3-4 minutes per side until a deep brown crust forms.
3. Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Let rest for 10 minutes before slicing against the grain.
4. While the tri tip rests, melt unsalted butter in a skillet over medium heat. Add thinly sliced yellow onions and granulated sugar, cooking slowly for 25-30 minutes until deeply caramelized, stirring occasionally.
5. Deglaze the skillet with beef stock, scraping up any browned bits, and cook until the liquid is nearly evaporated.
6. Toast the ciabatta rolls lightly and spread mayonnaise on the cut sides. Layer with sliced tri tip, caramelized onions, and arugula.

Oh, the contrast of the tender, flavorful tri tip with the sweet onions and peppery arugula is simply divine. Serve it with a side of crispy sweet potato fries for an unbeatable combo.

Santa Maria Style Tri Tip

Believe it or not, the first time I tried Santa Maria Style Tri Tip was at a backyard BBQ in California, and I was instantly hooked. The smoky, garlicky flavors paired with the perfectly charred edges made it a standout dish that I’ve been recreating at home ever since.

Ingredients

• 1 (2.5 to 3 lb) tri-tip roast, trimmed
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup red oak wood chips, for smoking

Instructions

1. Preheat your grill to 225°F, setting it up for indirect heat. If using a gas grill, only light one side. For charcoal, pile the coals to one side.
2. In a small bowl, combine the minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper to create a rub.
3. Pat the tri-tip roast dry with paper towels, then evenly coat it with the extra-virgin olive oil.
4. Apply the rub mixture all over the tri-tip, pressing gently to adhere. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
5. Place the red oak wood chips in a smoker box or wrap in aluminum foil with holes poked in the top, then place on the grill over the heat source.
6. Put the tri-tip on the grill grate opposite the heat source, close the lid, and smoke for 1.5 to 2 hours, or until the internal temperature reaches 130°F for medium-rare.
7. Remove the tri-tip from the grill, tent with foil, and let it rest for 10 minutes before slicing against the grain.

Now that you’ve mastered this recipe, the tender, juicy slices with a hint of smokiness are perfect for serving on a platter with grilled vegetables or tucked into warm tortillas for a Santa Maria-style taco night. Never underestimate the power of a well-seasoned tri-tip to bring everyone to the table.

Tri Tip with Chimichurri Sauce

Unbelievably juicy and packed with flavor, this Tri Tip with Chimichurri Sauce recipe is a game-changer for any grill enthusiast. I remember the first time I tried this dish at a friend’s backyard BBQ; the vibrant chimichurri perfectly complemented the smoky tri tip, and I’ve been hooked ever since.

Ingredients

• 1.5 lbs tri tip roast
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Season the tri tip roast evenly with kosher salt and freshly ground black pepper.
3. Place the tri tip on the grill, searing each side for 3-4 minutes to develop a rich crust.
4. Reduce the grill heat to medium (about 350°F) and continue cooking for 20-25 minutes, turning occasionally, until the internal temperature reaches 135°F for medium-rare.
5. While the tri tip cooks, combine minced garlic, extra virgin olive oil, red wine vinegar, chopped parsley, chopped cilantro, and crushed red pepper flakes in a bowl to make the chimichurri sauce.
6. Remove the tri tip from the grill and let it rest for 10 minutes before slicing against the grain.
7. Serve the sliced tri tip with a generous drizzle of chimichurri sauce.

Let the flavors of this dish transport you to a summer BBQ with every bite. The tri tip’s tenderness pairs beautifully with the chimichurri’s zesty kick, making it a standout dish that’s as impressive as it is delicious. Try serving it over a bed of quinoa or alongside grilled vegetables for a complete meal.

Smoked Tri Tip with Dry Rub

How many times have you stumbled upon a recipe that promised to be a game-changer, only to find it lacking that special touch? I’ve been there, and that’s exactly why I’m sharing my foolproof method for Smoked Tri Tip with Dry Rub—a dish that never fails to impress at my backyard gatherings.

Ingredients

• 1 (2.5 lb) tri-tip roast, trimmed
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp granulated garlic
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup extra-virgin olive oil
• 2 cups oak wood chips, soaked in water for 30 minutes

Instructions

1. In a small bowl, combine kosher salt, black pepper, granulated garlic, onion powder, smoked paprika, and cayenne pepper to create the dry rub.
2. Pat the tri-tip roast dry with paper towels to ensure the rub adheres properly.
3. Generously coat the entire roast with the dry rub, pressing gently to adhere. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Preheat your smoker to 225°F, using the soaked oak wood chips for that authentic smoky flavor.
5. Place the tri-tip on the smoker rack, fat side up, to allow the fat to baste the meat as it cooks.
6. Smoke the tri-tip until it reaches an internal temperature of 135°F for medium-rare, about 2.5 to 3 hours, checking the temperature with a meat thermometer.
7. Remove the tri-tip from the smoker and let it rest, loosely covered with foil, for 15 minutes to allow the juices to redistribute.
8. Slice the tri-tip against the grain into thin strips for maximum tenderness.

Key to this dish’s success is the perfect balance of smokiness and spice, with a crust that’s irresistibly crusty and a center that’s juicy and tender. Serve it sliced over a bed of arugula with a drizzle of balsamic reduction for an elegant twist, or pile it high on a toasted baguette for the ultimate sandwich experience.

Tri Tip Steak Salad

Few things signal the arrival of summer quite like the sizzle of a tri tip steak on the grill. I remember the first time I tried this cut; its rich, beefy flavor paired with a crisp salad was a revelation. Now, it’s a staple in my summer cooking repertoire, perfect for those evenings when you want something hearty yet refreshing.

Ingredients

• 1.5 lbs tri tip steak, trimmed
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 6 cups mixed greens (arugula, spinach, and radicchio)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp balsamic glaze

Instructions

1. Preheat your grill to medium-high heat (450°F) for direct grilling.
2. Rub the tri tip steak evenly with extra virgin olive oil, then season both sides with kosher salt and freshly ground black pepper.
3. Place the steak on the grill and cook for 5 minutes on each side for medium-rare, or until the internal temperature reaches 135°F. Tip: Letting the steak sit at room temperature for 20 minutes before grilling ensures even cooking.
4. Transfer the steak to a cutting board and let it rest for 10 minutes. Tip: Resting allows the juices to redistribute, making the steak more tender.
5. While the steak rests, in a large bowl, combine mixed greens, cherry tomatoes, red onion, crumbled blue cheese, and toasted walnuts.
6. Thinly slice the steak against the grain and arrange it over the salad. Drizzle with balsamic glaze. Tip: Slicing against the grain breaks up the muscle fibers, making each bite more tender.

Amazing how the bold flavors of the tri tip complement the freshness of the greens and the tanginess of the blue cheese. Serve this salad with a crusty baguette to soak up any remaining balsamic glaze on your plate.

BBQ Tri Tip with Homemade Sauce

Waking up to the smoky aroma of BBQ tri tip simmering on the grill is my idea of a perfect weekend morning. There’s something incredibly satisfying about crafting the perfect homemade sauce to complement the rich, beefy flavors of the tri tip, a cut that’s become a staple in my summer cooking repertoire.

Ingredients

• 1 (2.5 lb) tri tip roast, trimmed
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, finely minced
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1/4 cup brown sugar, packed
• 1 tsp cayenne pepper

Instructions

1. Preheat your grill to 225°F for indirect cooking, ensuring a steady, low heat for the tri tip.
2. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, kosher salt, and black pepper to create a marinade.
3. Rub the marinade evenly over the entire surface of the tri tip roast, covering all sides for maximum flavor penetration.
4. Place the tri tip on the cooler side of the grill, close the lid, and cook for 1.5 hours, or until the internal temperature reaches 130°F for medium-rare, checking with a meat thermometer.
5. While the tri tip cooks, combine ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and cayenne pepper in a saucepan over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 10 minutes.
6. Once the tri tip reaches the desired temperature, brush it generously with the homemade sauce, then move it to the direct heat side of the grill to caramelize the sauce, about 2 minutes per side.
7. Remove the tri tip from the grill and let it rest for 10 minutes before slicing against the grain to ensure tender, juicy slices.

Let the tri tip’s smoky crust and the sauce’s sweet heat take center stage at your next BBQ. Serve it sliced thin on a platter, or pile it high on a toasted bun for an unforgettable sandwich experience.

Tri Tip Tacos with Avocado Salsa

Venturing into the world of tacos, I stumbled upon a game-changer for my taco Tuesdays—Tri Tip Tacos with Avocado Salsa. The combination of juicy, grilled tri-tip and creamy avocado salsa not only elevated my taco game but also became a instant hit among my friends. Let me walk you through how to recreate this masterpiece in your own kitchen.

Ingredients

• 1.5 lbs tri-tip roast, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp sea salt
• 8 small corn tortillas

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Rub the tri-tip roast evenly with extra-virgin olive oil, then season with kosher salt, black pepper, minced garlic, ground cumin, and smoked paprika.
3. Place the seasoned tri-tip on the grill. Grill for 5-7 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
4. Remove the tri-tip from the grill and let it rest for 10 minutes before slicing against the grain into thin strips.
5. While the tri-tip rests, prepare the avocado salsa by combining diced avocado, red onion, jalapeño, cilantro, lime juice, and sea salt in a bowl. Gently mix to combine.
6. Warm the corn tortillas on the grill for about 30 seconds per side.
7. Assemble the tacos by placing slices of tri-tip on each tortilla and topping with avocado salsa.

Finally, these Tri Tip Tacos with Avocado Salsa offer a delightful contrast of textures—the tenderness of the tri-tip against the creamy, chunky salsa. For an extra kick, serve with a side of pickled red onions or a drizzle of hot sauce.

Oven Roasted Tri Tip with Vegetables

Just last weekend, I found myself staring at a beautiful tri-tip roast at the butcher’s counter, and I knew it was destined for my oven. There’s something about the simplicity of roasting that brings out the best in both meat and vegetables, creating a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 (2.5 lb) tri-tip roast, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 lb baby potatoes, halved
• 2 cups rainbow carrots, peeled and cut into 2-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 3 sprigs fresh rosemary

Instructions

1. Preheat your oven to 425°F (220°C) and position the rack in the middle.
2. In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika to create a dry rub.
3. Pat the tri-tip roast dry with paper towels, then evenly coat it with the dry rub, pressing gently to adhere.
4. Heat the extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Sear the tri-tip roast for 3-4 minutes per side, or until a deep golden crust forms.
6. Remove the skillet from the heat and arrange the baby potatoes, rainbow carrots, red onion wedges, and rosemary sprigs around the roast.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the tri-tip reaches 135°F (57°C) for medium-rare.
8. Let the roast rest for 10 minutes before slicing against the grain.

Kick back and admire your handiwork as you slice into the perfectly roasted tri-tip, its edges caramelized and the interior a juicy pink. The vegetables, now tender and infused with the meat’s juices, make for a colorful and flavorful side. For an extra touch, drizzle the plated dish with a bit of high-quality olive oil or a sprinkle of flaky sea salt.

Tri Tip Stir Fry with Noodles

Zesty flavors and quick cooking times make this Tri Tip Stir Fry with Noodles a weeknight favorite in my household. I remember the first time I tried this dish at a friend’s potluck, and I’ve been tweaking the recipe to perfection ever since.

Ingredients

• 1 lb tri-tip steak, thinly sliced against the grain
• 8 oz wide rice noodles
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 cup green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the rice noodles and cook for 6-8 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. Heat 1 tbsp of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the tri-tip slices in a single layer and sear for 2 minutes per side, or until browned. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp of avocado oil. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
4. Add the snap peas and red bell pepper to the wok. Stir-fry for 3 minutes, or until the vegetables are crisp-tender.
5. Return the tri-tip to the wok along with the cooked noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for an additional 2 minutes to combine the flavors.
6. Garnish with green onions and toasted sesame seeds before serving.

Great for those who love a dish with a bit of chew, the noodles soak up the savory sauces beautifully, while the tri-tip adds a hearty bite. Try serving it with a side of kimchi for an extra kick of flavor.

Tri Tip Kebabs with Peppers and Onions

Venturing into the world of grilling brings me immense joy, especially when it involves transforming simple ingredients into something extraordinary. Today, I’m sharing my take on a dish that’s perfect for those warm summer evenings—Tri Tip Kebabs with Peppers and Onions. It’s a recipe that reminds me of family gatherings, where the grill was always the centerpiece.

Ingredients

• 1.5 lbs tri-tip steak, cut into 1.5-inch cubes
• 2 large bell peppers (1 red, 1 yellow), cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, rosemary, smoked paprika, sea salt, and black pepper to create the marinade.
3. Add the tri-tip cubes to the marinade, ensuring each piece is thoroughly coated. Let it sit for 15 minutes to absorb the flavors.
4. Thread the marinated tri-tip, bell peppers, and red onion onto skewers, alternating between the ingredients for a colorful presentation.
5. Place the kebabs on the preheated grill. Cook for 4 minutes on one side, then flip and cook for an additional 4 minutes for medium-rare, or until desired doneness is achieved.
6. Remove the kebabs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Marvel at the juicy tenderness of the tri-tip paired with the smoky sweetness of the peppers and onions. These kebabs are a testament to the magic of simple ingredients coming together under the right conditions. Serve them over a bed of wild rice or alongside a crisp arugula salad for a complete meal that’s sure to impress.

Tri Tip and Potato Hash

Last weekend, I found myself staring at a beautiful tri tip roast in my fridge, leftover from a family BBQ, and a bag of potatoes that were begging to be used. That’s when inspiration struck: why not turn these into a hearty, comforting hash? It’s the perfect dish for those mornings when you want something substantial but don’t want to spend hours in the kitchen.

Ingredients

• 1.5 lbs tri tip roast, cooked and diced into 1/2-inch cubes
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp olive oil

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir in the onions and garlic, cooking for an additional 3 minutes until onions are translucent.
4. Fold in the diced tri tip, smoked paprika, and black pepper, ensuring the meat is evenly distributed among the potatoes.
5. Create two wells in the hash and pour the lightly beaten eggs into each. Cover the skillet and cook for 4 minutes, or until the eggs are set to your liking.
6. Garnish with fresh parsley and drizzle with olive oil before serving.

Crispy on the outside and tender on the inside, this tri tip and potato hash is a symphony of textures and flavors. Serve it straight from the skillet with a side of avocado slices for a creamy contrast, or top with a dollop of sour cream for extra richness.

Tri Tip Philly Cheesesteak

Nothing beats the satisfaction of biting into a perfectly crafted Tri Tip Philly Cheesesteak, especially when it’s made with love and a bit of culinary finesse. I remember the first time I tried making this at home; the aroma alone was enough to convince me it was going to be a regular in my recipe rotation.

Ingredients

• 1.5 lbs tri-tip steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 hoagie rolls, lightly toasted
• 8 slices provolone cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. Heat a large cast-iron skillet over medium-high heat until it reaches 375°F.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Season the thinly sliced tri-tip steak with kosher salt, black pepper, and garlic powder.
4. Place the seasoned steak in the skillet, spreading it out to ensure even cooking. Cook for 2-3 minutes without stirring to achieve a good sear.
5. Flip the steak slices and cook for an additional 2 minutes, then remove from the skillet and set aside.
6. In the same skillet, add the sliced onion and green bell pepper. Cook for 4-5 minutes, stirring occasionally, until they are softened and slightly caramelized.
7. Return the steak to the skillet, mixing it with the onions and peppers. Cook for 1 minute to combine the flavors.
8. Divide the steak and vegetable mixture evenly among the toasted hoagie rolls.
9. Top each with 2 slices of provolone cheese. Place under a broiler set to high for 1-2 minutes, or until the cheese is melted and bubbly.

Zesty and rich, this Tri Tip Philly Cheesesteak delivers a perfect balance of tender meat, sweet onions, and creamy cheese. For an extra kick, serve it with a side of spicy aioli or pickled jalapeños to cut through the richness.

Tri Tip Chili

Unbelievably hearty and packed with flavor, this Tri Tip Chili is my go-to for chilly evenings when only a bowl of rich, meaty goodness will do. Inspired by a trip to California’s Central Coast, where tri tip reigns supreme, I’ve tweaked this recipe to perfection over countless family dinners.

Ingredients

• 2 lbs tri tip steak, trimmed and cut into 1/2-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup beef stock, preferably homemade
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the tri tip cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate.
3. In the same pot, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic, ancho chili powder, cumin, smoked paprika, and cayenne pepper. Stir constantly for 1 minute to toast the spices.
5. Pour in the beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Return the seared tri tip to the pot, along with any accumulated juices. Add the fire-roasted tomatoes, kidney beans, salt, and black pepper.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally, until the tri tip is tender and the flavors have melded.
8. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
9. Tip: Taste and adjust the seasoning with more salt or cayenne pepper if desired, but remember the flavors will intensify as the chili cooks.
10. Tip: Let the chili rest for 10 minutes off the heat before serving to allow the flavors to settle.

Lusciously thick with a smoky depth from the ancho chili and paprika, this Tri Tip Chili is a showstopper. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar for a comforting meal that’s anything but ordinary.

Tri Tip Sliders with Horseradish Cream

Delightfully juicy and packed with flavor, these Tri Tip Sliders with Horseradish Cream are my go-to for casual gatherings. I remember the first time I made them; the aroma filled the kitchen, and my guests couldn’t resist sneaking bites before dinner was officially served.

Ingredients

• 1.5 lbs tri-tip roast, trimmed
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp white wine vinegar
• 12 slider buns, lightly toasted

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Rub the tri-tip roast evenly with extra-virgin olive oil, then season all sides with kosher salt, black pepper, garlic powder, and onion powder.
3. Heat a large cast-iron skillet over medium-high heat until hot, about 2 minutes, to achieve a perfect sear.
4. Sear the tri-tip for 3 minutes per side until a golden-brown crust forms, locking in the juices.
5. Transfer the skillet to the preheated oven and roast for 20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Remove the tri-tip from the oven and let it rest on a cutting board for 10 minutes; this allows the juices to redistribute.
7. While the meat rests, whisk together sour cream, prepared horseradish, Dijon mustard, and white wine vinegar in a small bowl to create the horseradish cream.
8. Thinly slice the tri-tip against the grain to ensure tenderness in every bite.
9. Spread a generous amount of horseradish cream on the bottom half of each toasted slider bun, then top with slices of tri-tip and the bun top.

Unbelievably tender with a kick from the horseradish cream, these sliders are a crowd-pleaser. Serve them with a side of crispy sweet potato fries for a complete meal that’s sure to impress.

Tri Tip with Roasted Garlic Mashed Potatoes

Perfectly seared tri tip paired with creamy roasted garlic mashed potatoes is a dish that never fails to impress at my dinner table. I remember the first time I tried this combination; the rich flavors and comforting textures made it an instant favorite in my household.

Ingredients

• 1 (2.5 lb) tri tip roast
• 3 tbsp extra virgin olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 large Yukon Gold potatoes, peeled and quartered
• 1 head garlic, roasted
• 1/2 cup heavy cream, warmed
• 4 tbsp unsalted butter, softened
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 425°F (220°C) for roasting the garlic and potatoes.
2. Cut the top off the head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. Season the tri tip with kosher salt and black pepper, ensuring even coverage on all sides.
4. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
5. Sear the tri tip for 4 minutes per side until a deep brown crust forms.
6. Transfer the skillet to the oven and roast for 25 minutes for medium-rare, or until internal temperature reaches 135°F (57°C).
7. While the meat rests, boil the potatoes in salted water for 15 minutes until fork-tender.
8. Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the pot.
9. Add warmed heavy cream, softened butter, and sea salt to the potatoes. Mash until smooth and creamy.
10. Slice the tri tip against the grain and serve alongside the mashed potatoes.

The tri tip is juicy and flavorful, with a beautiful crust that gives way to tender, pink interior. The mashed potatoes are velvety with a subtle sweetness from the roasted garlic, making them the perfect complement to the robust beef. For an extra touch, drizzle the plate with a reduction of balsamic vinegar to elevate the dish further.

Tri Tip Pasta with Mushroom Sauce

Mmm, there’s something about the combination of tender tri tip and earthy mushrooms that feels like a hug in a bowl. I stumbled upon this dish during a chilly evening when I was craving something hearty yet sophisticated, and it’s been a staple in my kitchen ever since.

Ingredients

• 1.5 lbs tri tip steak, trimmed and cut into 1-inch cubes
• 2 cups cremini mushrooms, thinly sliced
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 lb fettuccine pasta
• Salt and freshly ground black pepper, to season

Instructions

1. Season the tri tip cubes generously with salt and pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Sear the tri tip cubes in batches, ensuring each piece is browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pan to ensure proper browning.
4. Remove the tri tip and set aside. In the same skillet, add the mushrooms and sauté until golden, about 5 minutes.
5. Add minced garlic and thyme, cooking until fragrant, about 30 seconds.
6. Deglaze the pan with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
7. Lower the heat to medium and stir in the heavy cream, simmering until the sauce thickens slightly, about 5 minutes. Tip: The sauce should coat the back of a spoon.
8. Meanwhile, cook the fettuccine in boiling salted water until al dente, according to package instructions.
9. Return the tri tip to the skillet, tossing to coat in the mushroom sauce, and heat through, about 2 minutes. Tip: Let the meat rest in the sauce off the heat for a few minutes to absorb the flavors.
10. Drain the pasta and toss with the tri tip and mushroom sauce until well combined.

Zesty and rich, this tri tip pasta with mushroom sauce delivers a perfect balance of flavors and textures. Serve it with a sprinkle of fresh thyme on top for an extra touch of elegance, or alongside a crisp green salad to cut through the richness.

Tri Tip Breakfast Burrito

Dawn breaks, and there’s nothing quite like the sizzle of tri-tip hitting a hot skillet to signal the start of a hearty morning. I remember the first time I whipped up this burrito for a camping trip; the smoky aroma alone was enough to rally the sleepy crowd. It’s become my go-to for feeding a hungry bunch with minimal fuss and maximum flavor.

Ingredients

• 1 lb tri-tip steak, trimmed and diced into 1/2-inch cubes
• 1 tbsp clarified butter
• 6 large pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup red bell pepper, finely diced
• 1/4 cup yellow onion, finely diced
• 1 tbsp olive oil
• 4 large flour tortillas, warmed
• 1/2 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the skillet, swirling to coat the bottom evenly.
3. Season the tri-tip cubes with smoked paprika, salt, and pepper, then add to the skillet. Sear for 2-3 minutes per side until a deep brown crust forms. Tip: Avoid overcrowding the pan to ensure proper searing.
4. Transfer the seared tri-tip to a plate and cover loosely with foil to rest.
5. In the same skillet, add olive oil and sauté the diced onion and red bell pepper over medium heat until softened, about 3 minutes.
6. Pour the lightly beaten eggs into the skillet, stirring gently with a spatula to scramble. Tip: For fluffier eggs, remove them from the heat just before they’re fully set.
7. Fold in the black beans and grated cheddar cheese until the cheese is melted and the beans are heated through.
8. Divide the egg mixture evenly among the warmed tortillas, topping each with seared tri-tip and fresh cilantro.
9. Roll the tortillas tightly into burritos, tucking in the sides as you go. Tip: For a crispier exterior, lightly grill the assembled burritos for 1-2 minutes on each side.

Just like that, you’ve got a burrito that’s bursting with the smoky richness of tri-tip, the creaminess of perfectly scrambled eggs, and the fresh pop of cilantro. Serve it with a side of salsa verde for an extra kick, or wrap it in parchment paper for an easy grab-and-go breakfast.

Conclusion

Craving something new and delicious? This roundup of 19 tri-tip recipes offers a treasure trove of flavors to explore. Whether you’re grilling, roasting, or slow-cooking, there’s a recipe here to satisfy every palate. We’d love to hear which one becomes your favorite—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos