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.