Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Oven-Finished Seared Tri-Tip with Lemon–Parsley Pan Drizzle + Roasted Brussels Sprouts & Carrots

A simple, non-fajita, non-mushroom tri-tip dinner: quick sear + oven finish for a rosy center, paired with late-winter WA staples—roasted Brussels sprouts and carrots—and a bright lemon–parsley pan drizzle.

Back to full list

Ingredients

  • Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 to 1.25 lb tri-tip (use 12–16 oz for 2 servings; freeze the rest) $11.99 (sale)
  • Fresh Brussels sprouts 12 oz, halved $3.99/lb (reg)
  • Carrots 10 oz, cut into 3-inch batons $1.69/lb (reg)
  • Garlic 3 cloves (2 smashed for roasting, 1 minced for sauce) $1.50 (reg)
  • Parsley 1/2 bunch (about 1/3 cup chopped) $1.69 (reg)
  • Pompeii® Lemon Juice 2 tbsp $2.99 (reg)
  • Olive oil 2 tbsp, divided
  • Chicken broth 1/4 cup (optional, for pan drizzle) $1.99 (sale, Simple Truth Organic 32 oz)
  • Salt 1 1/4 tsp, divided
  • Black pepper 1 tsp, divided
  • Smoked paprika (optional) 1/2 tsp

Instructions

  1. Heat oven: Set oven to 425°F.
  2. Roast the veg (oven): On a sheet pan, toss halved Brussels sprouts (12 oz) and carrots (10 oz) with 1 tbsp olive oil, 2 smashed garlic cloves, 3/4 tsp salt, 1/2 tsp pepper, and smoked paprika (optional). Roast 20–28 minutes, tossing once, until browned and tender.
  3. Season tri-tip: Pat tri-tip dry. Season all over with 1/2 tsp salt and 1/2 tsp pepper (add a little extra pepper if you like). If your tri-tip is thicker on one end, consider tying it with kitchen twine for more even cooking.
  4. Sear (stove): Heat an oven-safe skillet (cast iron ideal) over medium-high until very hot. Add 1 tbsp olive oil. Sear tri-tip 2–3 minutes per side (including edges) until well-browned.
  5. Finish (oven): Move the skillet to the 425°F oven. Roast until internal temp hits 125–130°F for medium-rare or 130–135°F for medium, about 8–15 minutes depending on thickness. (Tri-tip varies a lot—use a thermometer if possible.)
  6. Rest: Transfer tri-tip to a cutting board and rest 10 minutes (important for juiciness).
  7. Quick lemon–parsley pan drizzle: Return the hot skillet to medium heat. Add 1 minced garlic clove and cook 20–30 seconds. Add 2 tbsp lemon juice and 1/4 cup chicken broth (optional) and scrape up browned bits. Simmer 30–60 seconds, then stir in chopped parsley. Taste and adjust salt/pepper.
  8. Slice correctly: Slice tri-tip AGAINST the grain—often the grain changes direction, so look closely and rotate the roast as needed.
  9. Serve: Plate sliced tri-tip with roasted Brussels sprouts and carrots; spoon the lemon–parsley drizzle over the beef.

Health notes: High-protein; lots of vegetables. Keep it lighter by using 1 tbsp oil total and emphasizing the veg portion.

Drink pairing: Washington Syrah (peppery, savory) or Cabernet Sauvignon (structure for beef). If you like lighter reds: WA Merlot works well with the roasted veg sweetness.

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions.

Sign in to save cooked feedback and ratings.

You asked

What are batons?

Careme

Batons are stick-shaped cuts—think “French fry” shape, just thicker. For this recipe: - Carrot batons = cut carrots into sticks about 3 inches long and roughly 1/2 inch thick. - How: peel → cut each carrot into 3-inch sections → slice each section lengthwise into planks → stack planks and slice into sticks. If your carrots are skinny, you can just cut them in half lengthwise and leave them as longer pieces. The goal is even-sized pieces so they roast at the same rate.

You asked

If I'm doing two lbs of steak do I double the marinade?

Careme

Yes—roughly double it for 2 lb so you have enough to coat everything evenly. Rule of thumb: you want about 1/4 cup marinade per pound of tri-tip for good coverage in a bag. So for 2 lb, use: - 4 tbsp olive oil - 2 tbsp lemon juice (or 4 tsp if only marinating 1 hour) - 4 tsp Dijon - 4 garlic cloves, minced/grated - 2 tsp salt - 1 tsp black pepper - Optional: 1 tsp smoked paprika and/or 2 tsp chopped thyme/rosemary Tip: If you’re tight on time, reserve 1–2 tbsp of the marinade (before it touches raw meat) to whisk into the lemon–parsley pan drizzle at the end for a flavor boost.

You asked

Still worth doing this marinade for an hour?

Careme

Yes—still worth it for 1 hour. You’ll get noticeable surface seasoning and better browning flavor. For a 1-hour marinade, I’d tweak it slightly: - Keep the same ingredients, but cut lemon juice to about 2 tsp (so it doesn’t dominate). - Add 1 tsp soy sauce if you have it (optional) for quicker savory punch and browning. 1-hour game plan: 1) Coat tri-tip in marinade, refrigerate 45–60 minutes. 2) Pull it out 20–30 minutes before cooking. 3) Wipe off excess, then sear as written. 4) Salt check: if you reduced the salt in the marinade, add a light sprinkle of salt right before searing.

You asked

Still got 4 hours is there a marinade I should do?

Careme

Yes—4 hours is perfect for a tri-tip marinade. Keep it simple and not too acidic so it doesn’t get “cured.” Do this: Lemon–Garlic–Herb Marinade (for 12–16 oz tri-tip portion; scale up if marinating more) - 2 tbsp olive oil - 1 tbsp lemon juice - 2 tsp Dijon mustard - 2 cloves garlic, minced/grated - 1 tsp salt - 1/2 tsp black pepper - Optional: 1/2 tsp smoked paprika or 1 tsp chopped thyme/rosemary if you have it How to use (4 hours) 1) Pat tri-tip dry, then coat with marinade in a zip-top bag or shallow dish. 2) Refrigerate up to 4 hours, turning once or twice. 3) Before cooking: remove from fridge 30 minutes ahead. 4) Wipe off excess marinade (so it sears instead of steaming) and re-season lightly with pepper (and a small pinch of salt only if it looks under-seasoned). Note: avoid adding more lemon than listed if you’re going the full 4 hours; the Dijon/garlic do most of the flavor work without toughening the exterior.

Planned by Careme.