- 3 pound Tri Tip, or Santa Maria, roast
- 1/3 cup Olive Oil
- 3/4 tsp Salt + more for seasoning roast
- 1/2 tsp Pepper + more for seasoning roast
- 1/2 cup, jarred Roasted Red Pepper
- 1/3 cup minced Shallots, or red onion
- 1/4–1/2 tsp Red Pepper Flakes
- 1/4 cup Basil leaves
- 2 tsp Fresh Oregano, or 1/2 tsp dried
- 2 tsp Fresh Rosemary, or 1/2 tsp dried
- 2–3 cloves Garlic, minced.
- 1/3 cup Balsamic Vinegar
- 2 Tbsp Lemon Juice
- In a food processor, add in all ingredients after tri-tip roast. Pulse the process for 10 pulses, about 1 second each. The marinade should look like a chunky dressing, not a paste.
- Remove the tri-tip from the packaging, and pat dry with paper towels. Season with salt and pepper on all sides. Place the roast into a gallon ziploc bag, and pour the marinade over the top. Squeeze as much air out as possible, and seal the bag. Massage the marinade over the roast, and place in the fridge to marinade 8 hours or overnight.
- Remove the roast at least one hour prior to baking or grilling to promote more even cooking. Preheat oven to 350 degrees.
- Spray a metal baking dish with non stick spray. Place the roast into the pan, and bake. If possible use a meat thermometer inserted into the thickest portion of the roast to get the best results and your desired doneness. I cooked this until 135-140.
- Remove the roast from the oven and pan, and rest lightly covered in foil for about 10 minutes prior to slicing and serving. Serve with mashed potatoes on the side.
Keywords: Beef, Roast, Oven, Marinade