Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Marinated Tri-Tip

Name: Marinated Tri-Tip
Prep time: 240 min
Cook time: 80 min
Total time: 320 min
Ingredients: 1 (3-pound) of tri-tip roast; 2 cloves of garlic, minced; 0.25 cup of tamari; 1 Tbsp of Worcestershire sauce; 1 tsp of mirin; 1 tsp of coarsely ground black pepper; 0.5 tsp of kosher salt; 2 Tbsp of avocado or other high-heat oil

FoodReuels

June 1, 2022

This basic recipe is a great jumping-off point for tri-tip lovers and is one of the many areas where the Anova Precision Oven shines. The oven is able to give you perfect sous vide results in much less time thanks to the use of steam and the food probe. Use the tri-tip in this recipe to impress your friends with sandwiches or a meal served with roasted potatoes and sautéed garlicky spinach. Note: This recipe works best when there’s some airflow underneath the meat. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.

Serves

Prep Time

04:00

Cook Time

01:20

5 (5)

3925

Ingredients

1 (3-pound)

tri-tip roast

2 cloves

garlic, minced

¼ cup

tamari

1 Tbsp

Worcestershire sauce

1 tsp

mirin

1 tsp

coarsely ground black pepper

½ tsp

kosher salt

2 Tbsp

avocado or other high-heat oil

Steps

1. Marinate Tri-Tip

Place the tri-tip in a large zipper-lock bag. Add the garlic, tamari, Worcestershire, mirin, pepper, and salt. Seal and refrigerate for 2 to 6 hours.

2. Preheat the Oven and Prepare Sheet Pan

Rack

Line a rimmed sheet pan with aluminum foil.

Sous Vide Mode: On

Steam: 100%

Temp: 140°F

Heat: Rear

3. Insert Probe

Remove the tri-tip from the marinade, discarding excess. Place on a perforated pan. Insert the probe into the thickest part of the roast.

4. Cook

Rack

Transfer to the oven and attach the probe. Place the foil-lined pan on the lowest rack to catch drippings. Cook until the probe reaches its target temperature, about 1 1/2 hours.

Sous Vide Mode: On

Steam: 100%

Temp: 140°F

Heat: Rear

125°F Probe Target

5. Hold to Keep Warm (Optional)

Rack

If desired, you can hold the roast in the oven for another hour. Open the oven door for 30 seconds to help the temperature drop quickly.

Sous Vide Mode: On

Steam: 100%

Temp: 121°F

Heat: Rear

01:00 Timer

6. Dry

Remove the tri-tip from the oven and pat very dry with paper towels.

7. Sear

Heat a large cast iron skillet over high heat until the surface reaches 400°F (204°C). Add the oil, and when it begins to smoke, add the tri-tip and cook until well browned, about 2 minutes per side. Transfer to a cutting board.

8. Slice and Serve

Let rest for 5 minutes. Slice across the grain and serve.