Marinated Tri-Tip Roast with Mushrooms and Garlic

Marinated tri-tip roast recipe with mushrooms and garlic.

  • 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
  • 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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  • 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!

  • 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!

  • 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.

  • steven neu

    A lot of folks find it difficult to find tri-tips other than in Califonia. However; the Cosco stores carry them, sometimes individually but more often in bags of about six. Great recipe but some might like to replace the garlic with shallots.

  • CJ McD

    My mouth is watering…..

    I LOVE tri-tip, but it’s extremely difficult to find (if at all)in Wisconsin. A good substitute is a spoon roast. It’s also a very succulent cut of beef. Best on the grill.

  • lydia

    The marinade sounds delicious, but tri-tip is hard to find here on the East Coast. I’ll have to try this with another cut of beef. Suggestions?

    • David

      I’m in md .Definitely not sponsoring for props but the past 3 tri-tips I have gotten from have been great. Some local places are iffy in getting the cut.Its try try again to where you go.

  • dksbook

    I am inspired to post a comment for two reasons; the first is to give you a heart-felt “muchisimas gracias” for your work on the blog. I not only enjoy it, I use your recipes frequently. I also appreciate the equipment sale links, and have, over the last 9 months or so, replaced most of my 32 year old pots with bargains you have shared.

    Secondly, I want to let folks who don’t live in California know that the tri-tip cut can probably be found at your local Costco. It’s the only place I have found it here in Texas, and we love the cut. I marinate it differently – I use garlic, red wine, onion, and olive oil, then grill or broil. It is a flavorful cut no matter how it’s done.

    Happy holidays to you and your family, Elise – and to all your readers. Happy cooking!

    • Dolores Pelligrino

      I have found tri tip steaks at Marc’s Marinated them in ” Veri Veri Teriyaki, Soy-Vay and Trader Mings Soyaki. I have never had a better, more tender steak