Every time when I tried to bake meat it turned out dry. But I didn't let marinate it overnight . My be this was a problem. I'll try again exactly like you recomended. Thank you for this recipe.

I love Tri-Tip! I need to give this one a try.
Donna A.

Am I reading this correctly ... you don't peel the garlic, so the marinade contains pureed garlic skins? It seems as if that would leave little papery bits on the meat when it's cooked ... hmmm.

This sounds Fantastic!! but a quick question. you say "Remove all marinade from the roast and discard" remove as in just shake it off? or rinse it off?
Thanks

I am inspired to post a comment for two reasons; the first is to give you a heart-felt "muchisimas gracias" for your work on the blog. I not only enjoy it, I use your recipes frequently. I also appreciate the equipment sale links, and have, over the last 9 months or so, replaced most of my 32 year old pots with bargains you have shared.

Secondly, I want to let folks who don't live in California know that the tri-tip cut can probably be found at your local Costco. It's the only place I have found it here in Texas, and we love the cut. I marinate it differently - I use garlic, red wine, onion, and olive oil, then grill or broil. It is a flavorful cut no matter how it's done.

Happy holidays to you and your family, Elise - and to all your readers. Happy cooking!

The leftover possibilities make this dish so appealing to me

Do you think this would work for venison? My neighbor gave us some deer meat and I have no idea what to do with it! Elise your site is always an inspiration - any ideas?

Do you put the unpeeled garlic cloves in the food processor?

Hmm...I wonder if this would be a good steak marinade?

Gosh the photos are spectacular - i wonder if my family will miss ham or turkey if i make this for christmas dinner?

Thanks for a great recipe resource!

~Carrie

I've been wanting to make a Tri-Tip for a while, but the butchers just look at me, get a glazed look in their eyes, and say "Huh?". What...like this cut of beef only exists on California cows?!?!? I'm curious about the unpeeled garlic as well. Do you mean to remove the paper, but not the hard coating (skin) on the outside of the clove? You've got some 'splainin' to do Elise....;)

Since I grew up in California, I grew up eating lots of tri-tip! I love it. Of course I rarely do anything to my tri-tip besides rub it with garlic, salt and parsely and then throw it on the grill. But maybe it's about time I change it up a little! Thanks for the great recipe :-)

The marinade sounds delicious, but tri-tip is hard to find here on the East Coast. I'll have to try this with another cut of beef. Suggestions?

You are brilliant, I am not surprised! I have just read over 20 pages on google and still going, am still trying to understand blogging but appreciating all that you are doing. Let's get together very soon, Arturo wants to share tamales.

Thanks, Martha and Arturo

This "tri-tip"seems very similar to what we call a brisket in Texas. Is there a difference?

Out here on the East Coast, "Brisket" is the same same thing as tri-tip.

My mouth is watering.....

I LOVE tri-tip, but it's extremely difficult to find (if at all)in Wisconsin. A good substitute is a spoon roast. It's also a very succulent cut of beef. Best on the grill.

Note to the person who asked about venison-- it will probably work, but wrap the surface with a thin layer of beef suet and reduce the cooking time. Venison is very, very lean and doesn't stand up to the longer cooking time.

To those who were wondering, tri-tip is not the same as brisket.

When I need a tri-tip in Texas, I ask for a sirloin tip roast and it works great. Brisket is much different.

I got a nice tri-tip roast from Central Market here in Dallas yesterday. I plan on using this recipe for Christmas day. Looks great!

Well, I made the roast, and I don't know if I did something wrong, but whoah! That's some serious garlic flavor! Unfortunately, the amount of garlic made it inedible for my girlfriend and myself. If you're not a HUGE fan of garlic, either lessen the amount in the marinade, or wash the roast off after marinating or both.

A lot of folks find it difficult to find tri-tips other than in Califonia. However; the Cosco stores carry them, sometimes individually but more often in bags of about six. Great recipe but some might like to reduce amount of garlic or even eliminate it and replace with shallots.

Hmm, I made this but I'm pretty sure my cut of meat was not a tri-tip. The package said "sirloin tip roast" but when I opened it up I could finally see the shape and it wasn't triangular. It was like a rounded rectangle, with no fat side, like just a big thick steak. I followed the recipe anyway but I'm not sure this was the right way to cook whatever type of meat I had because it came out rather tough, even at medium/medium-rare. The next day, though, it was much more tender!

Also, pouring the marinade into the bottom of the roasting pan just resulted in it burning all over the bottom of my pan. Not sure what the point in that was.

Anyone know what it is that I bought and the proper way to cook it?