Tri-Tip Roast Recipes

This lean cut is also known as bottom sirloin roast, Newport roast, Santa Maria roast, tri-tip, and triangle roast is boneless and fairly tender with full flavor. Suitable for grilling, oven roasting, indirect grilling, broiling, smoking, or sous vide and sliced across the grain.

Chili-Crusted Tri-Tip Roast


1 beef Tri-Tip Roast (1-1/2 to 2 pounds)

Salt and pepper


1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon pepper



Heat oven to 425°F. Combine rub ingredients in a small bowl; press evenly onto all surfaces of beef Roast.

Place Roast on rack in a shallow roasting pan. Do not add water or cover. Roast in a 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.

Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand for 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.