Description
This Easy Santa Maria tri-tip roast is a bold, flavorful oven-roasted beef dish infused with a zesty herb marinade and sweet roasted red peppers. Perfect for cozy dinners or weekend meals, it delivers juicy, tender slices with minimal prep and big California flavor.
Ingredients
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3 lb tri tip or Santa Maria roast (1.36 kg)
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⅓ cup olive oil (80 ml)
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¾ tsp salt + extra for seasoning
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½ tsp black pepper + extra for seasoning
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½ cup jarred roasted red pepper (120 ml)
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⅓ cup minced shallots or red onion (80 ml)
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¼–½ tsp red pepper flakes
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¼ cup fresh basil leaves (10 g)
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2 tsp fresh oregano or ½ tsp dried
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2 tsp fresh rosemary or ½ tsp dried
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2–3 cloves garlic, minced
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⅓ cup balsamic vinegar (80 ml)
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2 tbsp lemon juice (30 ml)
Instructions
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Make Marinade: Blend olive oil, salt, pepper, roasted red pepper, shallots, chili flakes, herbs, garlic, balsamic vinegar, and lemon juice in a food processor until roughly combined.
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Marinate Roast: Pat roast dry and season with salt and pepper. Place in a zip-top bag with marinade and refrigerate at least 8 hours or overnight.
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Bring to Room Temp: One hour before roasting, remove roast from fridge to come to room temperature. Preheat oven to 350°F (175°C).
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Roast: Lightly grease a baking dish and place roast inside. Insert meat thermometer and roast for 70–75 minutes or until internal temp reaches 135–140°F (57–60°C) for medium-rare to medium.
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Rest & Slice: Tent with foil and let rest for 10 minutes. Slice thinly against the grain and serve.
Notes
Marinate at least 8 hours for full flavor.
Use a meat thermometer to avoid overcooking.
Letting the meat rest before slicing preserves juices.
Can be grilled instead of oven-roasted for a smoky finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: Californian / American