remember that delicious tri-tip i was telling you about that i made for thanksgiving. well, we love it so much we made it again when my sister was in town. not only is this tri-tip delicious, but it is so easy to make. 

the first night we ate it sliced thinly with couscous and roasted brussel sprouts. the second night we had it sliced in strips as tacos or burritos (it was one of those make whatever you want nights). i had a burrito with a flour tortilla, radishes, cabbage, sourcream, tri-tip (OF COURSE), cheese, and fresh salsa. A-M-A-Z-I-N-G! oh man now i want that for dinner tonight too. dang. 

anyway as much as i would love to take credit for this recipe it is not mine. i got it from one of my best friend's mother in law (man does that woman know how to do meat)! 

i know you can't wait to know how to make this so i will stop babbling so you can get one ready to make. 

1. Marinate an UNTRIMMED tri-tip in italian dressing over night. (it works better in a ziploc bag, but i was all out).

2. you are going to bake it uncovered in a roasting pan and i don't know about you, but i hate scrubbing the bottom of pans, so i line mine with tinfoil.

3.  Remove the tri-tip from the marinade. It works best to set it on a brown paper bag, so it dries it off a bit. Coat the tri-tip with Montreal Steak Seasoning along with extra pepper and garlic powder. There is a Spicy Montreal as well that we used for thanksgiving and it was really really good.

4. Bake at 350 degrees for 2-3 hours (or until the center is 160 degrees for medium meat). Arrange the tri-tip so the untrimmed side (side with the most fat) is on top.


let the meat rest for at least 5 minutes before slicing



  1. that looks so good! I haven't had a good tri tip since before I moved to Texas! I had a lot of good brisket but its different. Also, how do you season your couscous? I've been experimenting with it and haven't found a way to serve it that I love yet.

    1. I actually usually just get couscous in the box. i think this was parmesan. i have never tried seasoning it myself. i'll have to try that next time. let me know if you come up with something.