Marinated Tri-Tip Roast with Mushrooms and Garlic

DinnerGluten-FreeTri tip

Marinated tri-tip roast recipe with mushrooms and garlic.

Photography Credit: Elise Bauer

Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom sirloin and is fairly lean.

My friend Arturo, a local caterer specializing in Mexican cuisine, prepared this for me and other friends recently.

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It was so delicioso I begged him for the recipe, which is as follows.

Sliced Tri Tip Steak

Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe

  • Yield: Serves 4-8, depending on the size of the roast and your appetites.



  • 20 cloves of garlic, peeled
  • 1 fresh jalapeño chili pepper, stem removed, the rest left whole
  • Juice of one lime
  • 2 cups warm water
  • 1/2 teaspoon salt

Tri tip and sauce:

  • One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on
  • Extra virgin olive oil
  • 8 ounces fresh shiitake mushrooms, sliced, or 2 oz dried shiitake that have been soaking in water
  • 6-8 large cloves garlic, peeled and sliced
  • 1 red onion, chopped
  • 1 to 2 cups fine dry red wine, such as a Cabernet
  • Salt and pepper


1 Marinate the tri-tip overnight: Prepare the marinade by putting the marinade ingredients into a blender, and blend for 10 to 15 seconds until well blended. Place meat and marinade in a airtight plastic bag or plastic container. Place in refrigerator and let marinate overnight.

2 Let come to room temp: Remove meat from refrigerator and still wrapped, let come to room temperature.

3 Roast in oven: Pre-heat oven to 500°F. Line a roasting pan with aluminum foil. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. Bake in oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F for rare, 140-145°F for medium. If you have a smaller roast (1 1/2 lb), take it out on the low side of the range of temps. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving.

4 Prepare the mushrooms: While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with about 4 tablespoons of olive oil and bring to high heat.

Add the mushrooms, onions, garlic and sauté for several minutes, stirring constantly, until the mushrooms get browned and the onions translucent. Add a cup of wine.

Reduce the wine, adding more wine as needed if the mushrooms absorb too much.

5 Slice: Slice the roast across the grain and serve slices with the mushrooms.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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13 Comments / Reviews

No ImageMarinated Tri-Tip Roast with Mushrooms and Garlic

Did you make it? Rate it!

  1. Lisa

    Delish! I used button mushrooms added parsley. It is really delish


  2. Melissa

    Any problem letting the rub sit on the roast for 1-2 days (wrapped in refrigerator) before grilling?

  3. Ellen Ryan

    I’ve made a roast out of a tri tip for years. I buy untrimmed, and trim myself , keeping a heavy fat top, then Heavily salt and pepper, 30 minutes at 500 degrees then drop to 350 until desired doneness. A beautiful and delicious roast in a liile over an hour- start to finish! Going to try this one- it sounds like a great variation!

  4. DeCarla Day

    I have found no problems finding tri tip at Kroger’s and H-E-B in Houston. I do not find it difficult to find. Can’t wait to try this!

  5. Pam Poynter

    Always buy this cut at Trader Joe’s in West Des Moines IA. Also, it’s the only TJ’s in the state.

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Tri Tip with Mushrooms and GarlicMarinated Tri-Tip Roast with Mushrooms and Garlic