Brown Sugar Soy Tri-Tip Roast

Whenever we get a unique cut of meat in our Butcher Box, I immediately go search for a fun and interesting recipe to make it something special. Last month's box had a 2-pound try-tip roast in it, something I'm not as familiar fixing as others.

I started by marinating it in a soy sauce-brown sugar based marinade and left it in the fridge for about 24 hours, turning it a few times to make sure it really got in there. Then I seared it, roasted it, and made a sauce for it with the leftover marinade. 

The result was a juicy, saucy, perfectly done roast that was a joy to eat. Let me know what you think.

Ingredients:

1/4 cup soy sauce

1/3 cup brown sugar, packed

3 Tbsp rice wine vinegar

3 Tbsp garlic, minced

1 tsp sesame oil

Salt and pepper

2 Tbsp olive oil

2lb tri-tip roast

1/2 cup water

1. In a large plastic bag, combine the soy sauce, brown sugar, vinegar, garlic, salt, and pepper. Add the roast and make sure it is completely coated in marinade.

2. Place the bag and roast in the refrigerator overnight, up to 24 hours, turning every few hours to completely saturate.

3. Preheat oven to 400 degrees.

4. In a cast iron skillet, heat 2 Tbsp olive oil. Remove the roast from the bag and save the marinade for the sauce. Sear the roast in the oil on all sides, until brown and crusted, about 2 minutes per side. 

5. Move the roast to a small baking dish and roast in the oven at 400 degrees for 25-35 minutes, until roast is the desired doneness. 

6. After putting the roast in the oven, heat the remaining marinade in the skillet, scraping the bottom to get all the bits up. Add 1/2 cup of water and simmer for a few minutes until the sauce thickens.

7. When the roast is done, slice and top with the sauce before serving.