Glazed Tri Tip Au Jus
Oven roasted Tri Tip finished on a hot grill and served thinly sliced with a spicy dipping sauce.

Recipe by Paul Mayville

This recipe is one of those that starts out being cooked one way then finishes with another. The marinade is key and does double duty as both a glaze for the meat and then makes a fabulous dipping sauce when reduced and strained.

A meat thermometer is a must - the roasts will reach 110 degrees quickly in the oven.

Ingredients

• 2 tri tip roasts (about 4-5 pounds)
• 1 medium onion, chopped
• 6 cloves garlic, chopped
• 1 1/2 cups soy sauce
• 1 cup vinegar
• 1/2 cup olive oil
• 12 ounces beer
• 2 tablespoons brown sugar
• 2 tablespoons crushed red pepper
• 1 teaspoon black pepper

Directions

Place tri tip in a baking dish or zip-top bags. Whisk remaining ingredients together in a medium bowl, pour marinade over meat and refrigerate overnight.

Pre-heat oven to 350 F. Move tri tip to a baking dish. Pour marinade into a 2 quart sauce pan and simmer until reduced by one-third. Meanwhile place tri tip in oven and roast until internal temperature reaches 110 F. Finish by cooking on the grill at high heat until surface of meat is glazed and lightly charred. Rest meat for 15 minutes and then slice thinly against the grain. Strain reduction and serve on the side as a dipping sauce.

Serves 8