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Hoisin-Marinated Tri-Tip Roast Recipe

Hoisin-Marinated Tri-Tip Roast
Difficulty: Easy | Total Time: 1 hr 10 mins, plus 8 hrs marinating time | Active Time: | Makes: 4 servings

This simple, subtly sweet marinade with hoisin and ginger spices up tri-tip, a relatively inexpensive cut of beef, to create a quick yet substantial meal.

This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

INGREDIENTS
  • 1/4 cup hoisin sauce
  • 2 teaspoons minced ginger
  • 3 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • Heaping 1/4 teaspoon freshly ground black pepper
  • 1 (2-pound) tri-tip roast
  • 1 tablespoon olive oil
INSTRUCTIONS
  1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.
  2. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat the oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade.
  3. Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until it reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.
  4. Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice across the grain and serve.

Beverage pairing: Torbreck Woodcutters Shiraz, Australia. The hoisin, ginger, and soy give the beef a sweetness and spiciness that is best matched by a wine that also has both. Australian Shiraz is such a wine, and this one has a plump core of sweet blueberry fruit that is appropriately undercut with pepper and spice.

    Write a review | 18 Reviews

  • Couldn't find tri-tip roast, so we ended up making a sirloin london broil. We sliced it down and made a sort of banh mi sandwich out of it. Talk about a hit! Squeeze some sri-racha over it...delicious!

  • This is an excellent marinade; the meat purveyor at my local farmers' market only had trip tip steaks, not roast. So I used the marinade and grilled the steaks (just lightly salt and peppering them). Truly excellent and simple. I expect that a flank or skirt steak would work equally as well. With these thinner steaks, 8 hours of marinating is sufficient.

  • Hosin in Korean Short Ribs (kalbi)??? Don't think so...maybe if sesame oil was substituted for the hosin and red pepper flakes, roasted sesame seeds, crushed garlic and green onions were added..

  • err, tri tip that is.

  • As my wife said last night, "the hoisin marinade was great on the trip tip, but it tastes like it was made for the korean short ribs."

  • Thinking about this recipe, it really is very similar to a Korean marinade that's used for beef, except there is no hoisin but sesame oil. I don't think one can go wrong using this.

  • Thinking about this recipe, it really is very similar to a Korean marinade that's used for beef, except there is no hoisin but sesame oil. I don't think one can go wrong using this.

  • We made this last weekend and it came out great. The marinade is really very versatile (I finished the last of the trip tip in the morning with some fried eggs, and it all tasted delish).

    I have some Korean Short Ribs that I'm going to prepare using this marinade and we'll see how that goes.

  • the roast i bought had a lot of fat on it. should i trim it?

    balabanian | Jun 23, 2008 03:16PM

    Just put it on a rack and use the fat to self baste :)

  • Used this on venison stakes that I droped on the grill for a quick sear.Too good

  • the roast i bought had a lot of fat on it. should i trim it?

  • Made this with a cut of top sirloin roast.....wonderful ! Used ground ginger 'cause I was too lazy to grate the fresh. Cooked over briquets as an experiment......wonderful !

  • Was out of fresh ginger but made this anyway, it turned out GREAT!
    Cooked perfectly, I just tossed the skillet into the oven rather than dirtying a baking dish

  • Instead of pan frying BBQ over med. heat in a grille sear all sides & cook at 275 degrees want dry out the meat.Another way i make it using a spice blend from Prima Enterprise for tri tip its spicy but exotic flavored.

  • Thanks, aidam - that does help. I'm an East Coast girl - maybe the tri-tip will be migrating there, too and over the Pond!

  • zuriga1: tri-tip is a cut primarily found on the west coast, but it's becoming more widely available these days. take a look at this; http://www.chow.com/ingredients/257 and see if it helps.

  • Could someone translate tri-tip roast into a different cut of meat I understand... we live in the UK, but I'm an American and don't even remember hearing of that when I lived back home. This sounds yummy, but I don't know what meat to look for.

  • I grilled this instead of in the oven and basted it with more of the marinade ( i made extra for this purpose ) and it turned out FABULOUS!

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