Roasted Soy, Balsamic, & Mustard Beef Tri-Tip

This tri-tip recipe is so easy to make and is so packed with flavour, I guarantee your guests will love it. It needs to marinade for at least 4 hours, so that’s honestly the hardest part, the wait, but otherwise it just needs a quick sear and roast before slicing up and serving with the reduced marinade as the sauce. The perfect Sunday roast if you ask me…

Ingredients:

• 4.5 lb beef tri-tip

• 1/4 cup soy sauce

• 1/4 cup balsamic vinegar

• 1/4 cup olive oil

• 1 tsp Himalayan salt

• 1/2 tsp pepper

• 1/4 tsp thyme

• 1 sprig rosemary

• 2 tbsp honey

• 3 tbsp mustard

• 4 cloves garlic, minced

• 1/2 tsp paprika

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Method:

1. In a bowl, whisk the soy sauce, balsamic vinegar, olive oil, salt, pepper, thyme, rosemary, honey, mustard, garlic, and paprika until well combined.

2. Place the tri-tip in a large container and pour the marinade over it. Turn it a few times to ensure all of it gets coated in the marinade. Place in the fridge to marinate for at least 4 hours, ideally overnight.

3. Remove the meat from the fridge 1 hour before you want to cook it so that it can get to room temperature.

4. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) and have a large roasting pan ready.

5. Heat a large frying pan or skillet to high heat, then add a drizzle of olive oil and place the tri-tip, fat side down, to sear for about 4 minutes or until it gets a dark golden crust. Turn and sear the rest of the sides until browned and golden.

6. Place the tri-tip into the roasting pan and pour half of the marinade over the meat. You want to roast the tri-tip for about 10-12 minutes per pound, so for my 4.5 lb steak, I roasted it for 45 minutes for medium.

7. Allow it to rest for 5-10 minutes before thinly slicing it up.

8. In the meantime, in a small saucepan, add the remaining marinade and simmer until it reduces by half.

9. Serve the slices with the reduced marinade poured over. Enjoy!