Roasted Tri-Tip with Soy and Cumin

Name: Roasted Tri-Tip with Soy and Cumin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 1 tsp Garlic; 2 tsp Ground Cumin; 1 whole Onion; 0.25 cup Soy Sauce; 2 lb Tri-Tip Roast; 0.25 cup Vegetable Oil

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Paleo 🦴Carnivore 🥩Comfort-Food Anabolic Diet

Roasted Tri-Tip with Soy and Cumin features a tender beef roast infused with a savory soy marinade, warm cumin, and peppery garlic, then finished alongside sweet, caramelized onions. The result is juicy slices with a balanced, robust flavor perfect for a relaxed weekend dinner or a casual gathering. Serve with roasted potatoes or a crisp salad to round out the meal.

Prep5 mins
Cook30 mins
Serves8
DifficultyEasy

1

Whisk the oil, soy sauce, cumin, garlic, and pepper in a large glass or ceramic bowl. Add the tri-tip and the onion; toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or up to 24 hours.
2

Preheat the oven to 425 degrees F (220 degrees C). Remove the tri-tip mixture from the refrigerator and let it sit at room temperature while the oven preheats.
3

Take the tri-tip out of the marinade and shake off the excess; place it on a rack in a shallow roasting pan. Remove the onions from the marinade and arrange them around the tri-tip. Discard any remaining marinade.
4

Roast in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
5

Let rest for at least 15 minutes before slicing against the grain.