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Tri tip has a reputation for being the star of the grill — but let me tell you a secret: it struts just as confidently out of the oven. Yep, you don’t need a backyard, a smoker, or a degree in “Grill Mastery” to pull off a juicy, flavor-packed roast that makes people stop mid-bite and go, “Wait… you made this oven roasted Tri-Tip?”
This cut of beef is a little like that effortlessly stylish friend — it looks fancy, it tastes bold, but it’s surprisingly low-maintenance. A quick rub, a hot oven, and boom: you’ve got a rustic oven-baked meal that screams steakhouse vibes with zero drama. Forget standing over the stove — the oven does the heavy lifting while you sip wine, wrangle kids, or scroll Pinterest for your next dessert idea.
And here’s the kicker: the whole thing comes together in under an hour. Minimal effort, maximum bragging rights. Because let’s be honest — who doesn’t love a recipe that makes you look like a kitchen rockstar without breaking a sweat?
Why You’ll Love This Oven Roasted Tri-Tip
- Foolproof & fast: Minimal prep, the oven does the heavy lifting.
- Steakhouse vibes at home: Juicy inside, bold crust outside.
- Crowd-pleaser: Works for Sunday dinners, holidays, or even “just because.”
- Flexible: Season it your way — classic rub, spicy twist, or BBQ glaze.
- Zero grill required: Perfect for apartment living or rainy days.
Story Behind the Dish
Tri tip may not be as famous as ribeye or filet mignon, but it’s got a fan club (us!!! 😍) — and for good reason. Back in the 1950s, butchers on California’s Central Coast started spotlighting this triangular cut (hence the name “tri tip”) in Santa Maria–style BBQ. Traditionally, it was seasoned with just garlic, salt, and pepper, grilled over red oak, and served with salsa, beans, and garlic bread. Bold, rustic, and unforgettable.
But the love for tri tip didn’t stop there. In Brazil, the same cut is called maminha, and it shows up proudly in churrascarias — skewered, fire-grilled, and shared around the table in true Brazilian barbecue style. In Germany and Austria, it’s known as the Bürgermeisterstück (“mayor’s piece”) — a cut so prized it was supposedly reserved for town mayors or pastors. There, it’s often roasted or braised for Sunday dinners.
So whether it’s Santa Maria, São Paulo, or Salzburg, this humble triangular roast has made itself at home in kitchens and grills worldwide. My version? Straight from the oven in an oven bag. It’s my no-fuss way to celebrate this cut’s rich history while keeping things simple, juicy, and very weeknight-friendly.
Recipe At a Glance
Kitchen Time: 10 min prep, 90 min roast – if you like it well done. Now, if you like it a bit pink, take a look at the doneness guide below.
Feeds: 4–6
Difficulty: Easy oven dinner win
Make Ahead: Yes, just not too early (thanks, salty soy sauce!)
Adaptability: Season it your way, swap the herbs, skip the bag if needed
What You’ll Need for this Oven Roasted Tri-Tip
Meat
- 1 maminha (also labeled tri-tip or bottom sirloin roast)
- Salt and freshly ground black pepper, to taste
Fabi’s Tip: When choosing your maminha/tri-tip for this oven roasted tri-tip, 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.
Sauce
- 1 cup soy sauce – I prefer to use low-sodium soy sauce, and adjust the salt if needed later.
- 1 cup water
- A few sprigs fresh thyme
- 1 tablespoon paprika
- 1 tablespoon dried chimichurri or Italian herbs
- Baharat (Middle Eastern spice blend / pimenta síria), to taste
Prep & Cook
Step 01
Mix your sauce. In a bowl, combine soy sauce, water, thyme, paprika, chimichurri, and baharat.
Step 02
Pat the meat dry. This is a no-skip step—it helps the seasoning stick and gives a better finish.
Step 03
Season it up. Rub the meat all over with salt and pepper. Be careful with the salt—the soy sauce brings plenty already.
Step 04
Bag and rest. Place the meat in a roasting bag and pour in the sauce. Seal it and let it sit for about 1 hour before roasting. That’s plenty! With soy sauce (if not low in sodium) in the mix, longer marinades can overpower.
Step 05
Roast it low and slow. Pop it into a preheated oven at 375°F (190°C) and roast for about 90 minutes. That’s how I like it: well-cooked and super tender. But if you prefer yours more on the pink side, check the doneness guide below.
Oven Doneness Guide for This Oven Roasted Tri-Tip
If you’re making this oven roasted tri-tip 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.
Want precision? A good meat thermometer takes out the guesswork and makes you feel like a pro.
Secrets From Our Kitchen to Yours
- Maminha 101: A triangle-shaped sirloin cut that stays juicy and flavorful—no stress, no guessing.
- Oven bag = kitchen hero. Roasts in its own juices and saves you cleanup time.
- Trust your flavor instinct. Swap spices, herbs, or add a splash of citrus to brighten things up.
The oven bag is a game changer. Roasts in its own juices and saves you cleanup time.
Serving Suggestions
This oven roasted tri-tip doesn’t just play well with others—it’s the star. Try pairing it with:
- A light leafy salad (especially arugula or mixed greens with vinaigrette)
- Mamy’s potato salad – creamy, comforting, and made for summer gatherings
- A cozy plate of leek risotto.
- Mashed potatoes – golden, crispy edges, and perfect for soaking up sauce
- Roasted veggies like carrots, zucchini, or Brussels sprouts
- Leftover magic: Slice it up for sandwiches with mustard, pickled onions, or a dollop of chimichurri mayo
Want to add extra flair? Try one of these sauces:
- Red Wine Reduction Sauce — silky and classic.
- Creamy Horseradish Sauce — tangy, sharp, and steakhouse-approved.
- Chimichurri — a fresh, garlicky South American herb sauce that makes beef sing.
Put Your Spin on It
- No oven bag? A Dutch oven or tightly covered roasting dish works too.
- Try new flavors. Swap baharat for smoked paprika and cumin, or add a spoonful of mustard to the marinade.
- Make it brunch-worthy. Leftovers + fried egg + avocado = chef’s kiss.
- Skip the thyme? Use rosemary, oregano, or whatever herb makes your kitchen happy.
Tasty Thoughts
Cooking this oven roasted tri-tip feels like a little magic trick — minimal effort, maximum payoff. One slice in, and you’ll wonder why you ever thought it was just a “grill cut.” Whether you’re feeding family, hosting friends, or just treating yourself (because yes, you deserve it), this recipe proves bold flavor doesn’t need complicated steps.
So… are you going classic with potatoes, or full California-style with salsa and beans? Either way, you win.
Common Questions
Can I use another cut of beef?
Yes! Sirloin roast, chuck roast, or even picanha (if you find it) can work—just adjust cook times and fat levels.
How long can I marinate it?
Just about an hour before cooking is perfect. With soy sauce in the mix, anything longer can make it too salty or overpowering.
What if I don’t have chimichurri?
Sub with dried oregano and garlic powder or skip it if needed. The sauce is still full of flavor.
How do I store leftovers?
Slice the meat and store it in its juices for up to 4 days in the fridge. You can freeze it too—just add a splash of broth when reheating.
Curious about calories or carbs?
You’ll find a rough nutrition estimate in the recipe card below. Just 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 check with a registered nutritionist.
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Oven Roasted Tri-Tip with Bold Flavor and No Fuss
Description
Big flavor. Minimal effort. And just the right amount of “I totally made this from scratch” bragging rights. This oven roasted tri-tip (or maminha, for my fellow flavor hunters) is that perfect go-to roast that does all the heavy lifting—while you go do anything but hover over the stove.
Ingredients
Meat
- 1 maminha (also labeled tri-tip or bottom sirloin roast)
- Salt and freshly ground black pepper, to taste
Fabi’s Tip: When choosing your maminha/tri-tip for this oven roasted tri-tip, 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.
Sauce
- 1 cup soy sauce
- 1 cup water
- A few sprigs fresh thyme
- 1 tablespoon paprika
- 1 tablespoon dried chimichurri
- Baharat (Middle Eastern spice blend), to taste.
Instructions
1. Mix your sauce. In a bowl, combine soy sauce, water, thyme, paprika, chimichurri, and baharat.
2. Pat the meat dry. This is a no-skip step—it helps the seasoning stick and gives a better finish.
3. Season it up. Rub the meat all over with salt and pepper. Be careful with the salt—the soy sauce brings plenty already.
4. Bag and rest. Place the meat in a roasting bag and pour in the sauce. Seal it and let it sit for about 1 hour before roasting. That’s plenty! With soy sauce in the mix, longer marinades can overpower.
5. Roast it low and slow. Pop it into a preheated oven at 375°F (190°C) and roast for about 90 minutes. That’s how I like it: well-cooked and super tender. But if you prefer yours more on the pink side, check the doneness guide below.
| 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.
Notes
Maminha 101: A triangle-shaped sirloin cut that stays juicy and flavorful—no stress, no guessing.
Oven bag = kitchen hero. Roasts in its own juices and saves you cleanup time.
Trust your flavor instinct. Swap spices, herbs, or add a splash of citrus to brighten things up.
Keep Cooking With Us
If you loved this oven roasted tri-tip recipe, you’ll also enjoy:
You can finish it with a tropical dessert.
Happy cooking,
Fabi & Mamy 💛
The easiest way to impress without the stress.
