Oven Baked Teriyaki Tri Tip
Tender, flavorful, and irresistibly juicy, this Oven Baked Teriyaki Tri Tip is a show-stopping main course that’s perfect for any occasion. Marinated in a sweet and savory blend of soy sauce, brown sugar, pineapple juice, sesame oil, and aromatic ginger and garlic, the tri tip roast becomes deeply infused with tantalizing teriyaki flavors. Roasted to perfection in the oven, the meat develops a beautiful caramelized crust while staying delectably tender on the inside. A glossy, thickened teriyaki sauce made from the reserved marinade adds an extra layer of richness, while a finishing touch of sesame seeds and fresh green onions lends a pop of color and crunch. Serve this impressive dish with steamed rice or roasted vegetables for a complete, restaurant-quality meal at home. Perfect for family gatherings or meal prepping, this teriyaki tri tip recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pounds tri tip roast
- 0.5 cups soy sauce
- 0.25 cups brown sugar
- 0.25 cups pineapple juice
- 2 tablespoons sesame oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a medium-sized bowl, combine soy sauce, brown sugar, pineapple juice, sesame oil, minced garlic, and grated ginger to make the teriyaki marinade. Whisk until the sugar is fully dissolved.
Place the tri tip roast in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the marinated tri tip for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
When ready to cook, remove the tri tip from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400°F (200°C).
Line a baking sheet with aluminum foil and place a wire rack on top. Remove the tri tip from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Season the tri tip with salt and black pepper on all sides, then place it on the prepared wire rack with the fatty side facing up.
Bake the tri tip for 30 minutes (for medium-rare) or longer if desired. Use a meat thermometer to check the internal temperature; 130°F (54°C) is ideal for medium-rare. Adjust cooking time based on preferred doneness and the size of the roast.
While the tri tip is baking, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat.
In a separate small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the saucepan to thicken the sauce. Continue to simmer for 2-3 minutes until glossy and thickened.
Remove the tri tip from the oven and loosely tent it with aluminum foil. Let it rest for 10–15 minutes to redistribute the juices.
Slice the tri tip against the grain into thin slices. Drizzle the thickened teriyaki sauce over the meat.
Garnish with sliced green onions and sesame seeds before serving. Enjoy with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 11.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
