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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.
It’s juicy, it’s deeply seasoned, and it’s shockingly low-maintenance. Whether you’re hosting friends, meal prepping for the week, or just having a “treat yourself” Sunday roast, this one’s your secret weapon.
Why This Oven Roasted Tri-Tip Is Always a Win
- Just mix, season, and roast—done
- Incredibly tender with a flavor-packed, herby sauce
- Practically no cleanup (thank you, oven bag)
Recipe At a Glance
Kitchen Time: 10 min prep, 90 min roast
Feeds: 4–6
Difficulty: Easy
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
- 1 cup water
- A few sprigs fresh thyme
- 1 tablespoon paprika
- 1 tablespoon dried chimichurri
- Baharat (Middle Eastern spice blend / pimenta síria), to taste
Prep & Cook
- Mix your sauce. In a bowl, combine soy sauce, water, thyme, paprika, chimichurri, and baharat.
- Pat the meat dry. This is a no-skip step—it helps the seasoning stick and gives a better finish.
- Season it up. Rub the meat all over with salt and pepper. Be careful with the salt—the soy sauce brings plenty already.
- 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.
- 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
| 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
- Smashed potatoes – golden, crispy edges and perfect for soaking up sauce
- Roasted veggies like carrots, zucchini, or Brussels sprouts
- A cozy plate of leek risotto.
- Leftover magic: Slice it up for sandwiches with mustard, pickled onions, or a dollop of chimichurri mayo
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.
Nutrition Notes
Note: These values for Oven Roasted Tri-Tip are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Serving Size: 170g
Calories: 320
Sugar: 2g
Sodium: 880mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 38g
Cholesterol: 95mg
Cholesterol: 95mg
Tasty Thoughts
This Oven Roasted Tri-Tip with Bold Flavor and No Fuss? It’s what I make when I want to impress without putting on a show. The kind of dish that feels like a win every single time—whether it’s the star of Sunday dinner or showing up cold in a sandwich on Tuesday (still stealing the spotlight).
If you’re craving something easy, juicy, and full of flavor, this tri-tip brings it. No guesswork. No mess. Just solid, savory satisfaction. That’s how we do it.
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.
The easiest way to impress without the stress.
Keep Cooking With Us
- Mamy’s Potato Salad – Classic, creamy, and always a crowd favorite
- Crispy Smashed Potatoes – Crispy edges + soft centers = total win
- Easy Roasted Vegetables – A colorful side that never gets old
Happy cooking,
Fabi & Mamy 💛
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.
