Ingredients :
- 5 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 beef tri-tip roast
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Optional: Condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce
Directions :
- In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.
- Preheat oven to 375°. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.
- In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.
- Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 50-55 minutes. Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.
