Mustard-Crusted Tri-Tip

May  3, 2021
1 Ratings
Photo by Grace O
  • Serves 4-6
Author Notes

This is a super easy and delicious recipe. Depending on the region of the country you live in this cut of meat has many names: The California cut, Bottom sirloin tip, Triangle cut, Bottom sirloin primal cut, Santa Maria cut, Newport steak, or Bottom sirloin butt (but it’s NOT called a rump roast – totally different!) ~ Grace O —Grace O

What You'll Need
  • 1 Tri-tip (about 2-3lb.) grass-fed beef roast
  • 1/4 cup Dijon mustard
  • 3 tablespoons seasoned garlic salt
  • 3 tablespoons sweet mesquite seasoning
  1. Spread the Dijon mustard over the tri-tip and refrigerate overnight.
  2. Preheat oven to 200 degrees. Remove the tri-tip from refrigerator. Sprinkle with the garlic salt and mesquite seasoning.
  3. Bake at 200 degrees for 2 hours.
  4. Turn up the heat to broil. Broil the roast until top is browned and sizzling, about 10 minutes.
  5. Remove the roast from oven and allow it to sit for 30 minutes before slicing.

See what other Food52ers are saying.

1 Review

Victoria H. May 3, 2021
This is outstanding. I only used smoked salt on a tri-tip cut and cooked to a perfect medium. It was easy and the resulting cold cuts made the best leftovers. I didn’t really understand how delicious and easy this could be, as well as economical — and might I add green as I am now no longer throwing away as much plastic packaging. Thank you, Grace!