Dessertsbellyfull5.0
Teriyaki Barbecue Roasted Tri-Tip
This tender and juicy Teriyaki Barbecue Roasted Tri-Tip is coated with a sweet and tangy glaze and dried garlic. You can’t beat the ease of only 4 ingredients and 5 minutes of prep!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 5 min🔥 Cook: 50 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Preheat oven to 375 degrees.
2
If there's an excess amount of fat on the roast, remove some of it. Place fattier side of the roast down on a rack in a shallow pan.
3
In a small bowl, mix the BBQ sauce and Teriyaki sauce together (set 1/4 cup aside.) Use the remaining sauce to coat both sides of the roast.
4
Sprinkle dried minced garlic to completely cover the top of the roast.
dried (dehydrated) garlic flakes (or more to cover)2 tablespoons
5
Bake 45–⏱️ 60 minutes for an internal temperature of 120°F for rare, 130°F for medium-rare, and 140°F for medium in the thickest part (I usually cook mine medium-rare.) Cooking time will vary depending on the weight and thickness of your roast.
6
Remove from oven and let rest for 5 to ⏱️ 10 minutes. NOTE: steaks will continue to cook another 5°F after you remove them from the heat and are resting, so pull them a little earlier than your desired temperature.
7
Slice across the grain. NOTE: tri-tip has TWO different grain directions which intersect near the top point of the "triangle." So make sure to cut each portion of the triangle roast against the grain.
8
I always serve this with some of the reserved sauce, my favorite rice pilaf, and roasted broccoli.
Nutrition Facts
calories
404 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
1 g
sugar Content
19 g
sodium Content
1510 mg
protein Content
41 g
cholesterol Content
123 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...