Name: Easy Tri-Tip Marinade – Juicy, Oven Baked & Full of Flavor
Prep time: 10 min
Cook time: PT-492256H22M2S
Total time: PT-492256H22M2S
Cuisine: International
Ingredients: 1 1/2 lbs (1.5 kg) Tri-tip; 1 small onion, chopped; 2 tbsp Olive oil; 1/2 Lemon, freshly squeezed; 1 cup Water; 1/3 cup soy sauce; 3 tbsp Worcestershire sauce; 2 tbsp Italian seasoning; 1 tbsp Barahat spice blend (or substitute: 1/2 tbsp allspice + pinch of cinnamon and coriander); 1/2 tbsp Red pepper flakes; 2 Rosemary sprigs; Salt and Black Pepper to taste; Barahat is a warm, aromatic Middle Eastern spice blend — typically a mix of black pepper, allspice, cinnamon, coriander, and cloves. It adds a subtle depth that’s hard to replicate exactly, but if you can’t find it, a good substitute is 1/2 tbsp of allspice + a small pinch of cinnamon and coriander. Or simply use your favorite all-purpose spice blend — the marinade is forgiving and will still be delicious.

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I still remember the first time Mamy made this at home. The smell coming from the oven was enough to pull everyone into the kitchen before dinner was even close to ready. That’s what a really good tri-tip marinade does — it doesn’t just season the meat, it turns the whole cooking process into an event.

This is one of those family recipes that has been tweaked and perfected over time. The combination of soy sauce, Worcestershire, lemon, Italian seasoning, and a touch of barahat spice blend gives the meat this deep, layered flavor that’s hard to pin down but impossible to forget. It’s savory, slightly herby, with just enough warmth from the red pepper flakes to keep things interesting.

The best part? Most of the work happens in the marinade. You mix, you wait, and then the oven does the rest. Keep reading — by the end of this post you’ll have a tri-tip marinade recipe that’s going straight into your regular dinner rotation.

Why You’ll Love It

A marinade that goes deep — overnight marinating takes the flavor to another level.
Juicy, tender tri-tip every single time thanks to the oven bag technique.
Simple pantry ingredients with one special spice that makes all the difference.
Easy enough for a weeknight, impressive enough for a family dinner or weekend gathering.
The sauce that forms in the bag? Pure gold. Don’t waste a drop of it.

Recipe at a Glance

Prep Time: 10 minutes + at least 2 hours marinating (overnight is best)
Cook Time: About 1 hour 30 minutes
Difficulty: Easy
Flavor Profile: Savory, herby, slightly smoky, with a gentle kick
Why It Works: Patting the meat dry before marinating helps the seasoning absorb deeply, and the oven bag keeps all the juices locked in for a perfectly tender result.

What You’ll Need for this Tri-Tip Marinade

Fabi’s Tip: When choosing your maminha/tri-tip for this Tri-Tip Marinade, look for a piece with a good layer of fat on one side (but not too thick). That’s what keeps it juicy. Firm but not tough, and with an even shape to help it roast beautifully.

1 1/2 lbs (1.5 kg) Tri-tip
1 small onion, chopped
2 tbsp Olive oil
1/2 Lemon, freshly squeezed
1 cup Water
1/3 cup Soy sauce
3 tbsp Worcestershire sauce
2 tbsp Italian seasoning
1 tbsp Barahat spice blend (see note below)
1/2 tbsp Red pepper flakes
2 Rosemary sprigs
Salt and Black Pepper to taste

About Barahat (and what to use instead):

Barahat is a warm, aromatic Middle Eastern spice blend — typically a mix of black pepper, allspice, cinnamon, coriander, and cloves. It adds a subtle depth that’s hard to replicate exactly, but if you can’t find it, a good substitute is 1/2 tbsp of allspice + a small pinch of cinnamon and coriander. Or simply use your favorite all-purpose spice blend — the marinade is forgiving and will still be delicious.

Tools & Equipment

Oven bag (essential for locking in all that marinade goodness)
Large mixing bowl
A good meat thermometer
Paper towel
Roasting pan or baking dish
Paper towels (for patting the meat dry)

Prep & Cook

Step 01

Mix all the ingredients — except the tri-tip — in a bowl. Stir well until everything is fully combined. This is your tri-tip marinade, and it already smells incredible at this point.

Step 02

Pat the tri-tip dry with a paper towel on all sides. This step is small but important — removing the surface moisture helps the meat absorb the marinade much more effectively.

Step 03

Take your oven bag and add a little all-purpose flour inside — just shake it around to coat the interior. Place the tri-tip inside the bag, pour in the marinade, and seal it. Let the meat marinate for at least 2 hours in the fridge — but if you can leave it overnight, do it. That’s when the magic really happens.

Step 04

Preheat your oven for about 10 minutes at 200°C (390°F). Place the sealed oven bag with the tri-tip in a roasting pan and bake for about 1 hour. The bag traps all the juices and keeps the meat incredibly moist.

Step 05

Carefully remove the meat and sauce from the bag and return the tri-tip to the oven — uncovered — for another 20 minutes, or until it reaches your preferred doneness (see below). This is what gives it that beautiful color on the outside while staying juicy on the inside.

Step 06

Slice against the grain, plate it, and spoon the sauce from the bag over the top. Serve with a roasted vegetable medley alongside — it pairs beautifully and makes the whole plate feel complete.

Oven Doneness Guide for This Tri-Tip Marinade

If you’re making this Tri-Tip Marinade for the first time, monitor your oven closely. Some ovens are more powerful than others.

Doneness	Internal Temp	Approx Oven Time @ 375°F	Texture
Rare	125°F (52°C)	50–55 min	Bright red center, very juicy
Medium Rare	130°F (54°C)	60–65 min	Warm red center, juicy
Medium	140°F (60°C)	70–75 min	Pink center, slightly firm
Medium Well	150°F (65°C)	80–85 min	Faint pink, firmer bite
Well Done	160°F+ (71°C)	90+ min	Fully cooked, tender throughout

Always rest the roast for 10–15 minutes before slicing—it helps the juices settle and keeps it delicious.

Secrets from Our Kitchen to Yours

Overnight marinating is the real secret. Two hours is the minimum, but leaving it overnight transforms the flavor completely.
Always pat the meat dry before marinating. It sounds like a small thing — it isn’t.
The flour in the oven bag isn’t optional. It prevents the bag from bursting and helps create a silkier sauce.
Don’t discard the bag sauce. Pour it over the sliced meat when serving — it’s incredibly good.
Slice against the grain. Tri-tip has a distinct grain direction — cutting against it makes every bite noticeably more tender.

Serving Suggestions

This tri-tip marinade recipe produces a rich, saucy main that pairs best with sides that can hold their own. Here are my favorites from our kitchen:

Crispy Roasted Potatoes (mamyandme.com/crispy-roasted-potatoes-recipe) — golden, crunchy, and a classic alongside a juicy roast.
Roasted Vegetables Medley (mamyandme.com/roasted-vegetables-medley-with-grated-parmesan) — the recipe itself even mentions a roasted vegetable medley, so this is a natural fit!
Easy Creamy Mashed Potatoes (mamyandme.com/surprising-creamy-mashed-potatoes-with-a-cheese-twist) — rich, creamy, and perfect for soaking up that incredible sauce.

Crispy Roasted Poataoes Featured Img 01 — Roasted Potatoes

Featured Roasted Vegetables Medley With Parmesan — **Roasted Vegetables Medley**

Creamy Mashed Potatoes Featured 01 — **Easy Creamy Mashed Potatoes**

Put Your Spin on It

Make it smokier: Add 1/2 tsp of smoked paprika to the marinade for a deeper, barbecue-like note.
Turn up the heat: Double the red pepper flakes if your family likes things spicy.
Add citrus brightness: A little orange juice alongside the lemon gives the marinade a lovely sweetness.
No oven bag? Use a tightly covered roasting pan with a splash of extra water — it won’t be quite the same, but it works.
Can’t find barahat? Use allspice + a pinch of cinnamon and coriander, or your favorite all-purpose spice blend.

Tasty Thoughts

There’s something about this tri-tip marinade that always takes me back to Mamy’s kitchen. It’s one of those recipes where the process feels almost effortless — mix, marinate, bake — but the result feels like you put in so much more. The kind of dinner that makes people lean in for seconds before you’ve even sat down properly.

I love that it started as a family recipe and has slowly become mine too. Every time I make it I tweak something tiny, but the soul of it stays the same. That’s what good home cooking is, isn’t it? Make it once and I have a feeling it’ll start becoming yours as well.

Common Questions

How long should I marinate the tri-tip?

At least 2 hours, but overnight gives you the best, deepest flavor. If you’re short on time, even 1 hour is better than nothing.

Can I make this tri-tip marinade ahead of time?

Absolutely. Mix the marinade the night before, add the meat, and let it sit in the fridge until you’re ready to cook. The longer, the better.

What if I can’t find tri-tip at my local store?

Ask your butcher — it’s sometimes labeled as “triangle roast” or “bottom sirloin”. Sirloin tip or flank steak are decent substitutes if needed.

Can I grill this tri-tip marinade, instead of bake?

Yes! The marinade works beautifully on the grill too. Sear over high heat then move to indirect heat until done to your liking.

How do I know when the tri-tip is done?

For medium-rare, aim for an internal temperature of 57°C (135°F). Medium is around 63°C (145°F). Always let the meat rest for 10 minutes before slicing.

Can I freeze this tri-tip marinade meat?

Yes — you can freeze the tri-tip directly in the marinade and thaw it overnight in the fridge before cooking. It’s a great meal-prep shortcut.

Nutrition Notes

Curious about the calories or macros for this tri-tip marinade recipe? You’ll find a rough nutrition estimate in the recipe card below. Keep in mind it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to consult a registered nutritionist.

Keep Cooking With Us

If this tri-tip marinade hit the spot, here are a few more favorites from our kitchen you might want to try next:

Oven Roasted Tri-Tip (mamyandme.com/oven-roasted-tri-tip-bold-flavor-no-fuss) — a natural companion since readers interested in this marinade will love your other tri-tip post too.
Eye of Round Roast Recipe (mamyandme.com/eye-of-round-roast-recipe-juicy-flavorful-easy) — same comfort-food roast vibes, great for readers who love a juicy oven-baked main.
Easy Pork Tenderloin Recipe (mamyandme.com/easy-pork-tenderloin-recipe-w-creamy-mustard-sauce) — another easy, impressive dinner that fits perfectly in your family cooking niche.