ROASTED TRI TIP AND CREAMED SPINACH | Best Marinade for Tri Tip

Since the holidays are coming up, I thought it was time to share my favorite tri tip recipe! I marinate it with soy sauce, a little vinegar and a little brown sugar which makes it incredibly flavorful! I also love to serve it with a simple & delicious creamed spinach and these recipes will definitely impress your guests!!

Roasted Tri Tip

Ingredients
2-3 lbs tri tip roast, trimmed
1/2 cup soy sauce
1/4 cup vinegar
1/4 olive oil
2 tablespoons brown sugar
Garlic powder
Salt & pepper

Directions
Combine soy sauce, vinegar, olive oil
and brown sugar together in a bowl. Place tri tip roast into a resealable plastic bag and pour over marinade. Seal and marinade for 8 hours or overnight. Flip the bag a couple times in between so that it marinates evenly.
Preheat oven to 400°.
Remove the tri-tip from the marinade and reserve the marinade for later. Season each side with salt, pepper and garlic powder.
Place it onto a baking sheet and bake for 30-35 minutes, depending on the size. Cooking time will vary, about 10-15 minutes per pound. Medium rare/medium is about 135°-140° with a meat thermometer.
Let tri tip rest for 10 minutes before slicing. Cut meat in half (this helps because grains go in opposite ways) and slice thin against the grain.
Pour the reserved marinade into a pan and bring to a boil. Lower the heat to medium and cook for 4-5 minutes until sauce has reduced and thickened (if it becomes too thick add a little water to thin it out). Drizzle sauce over sliced tri tip.

Creamed Spinach

Ingredients
1 lb frozen spinach, cooked according to the package
3/4 cup heavy cream
1 teaspoon garlic powder
4 oz cream cheese (half bar), cut into cubes
1/2 cup parmesan cheese

Directions
Squeeze out all of the excess liquid from the spinach.
Pour heavy cream into a pan, add garlic powder and bring to a boil.
Stir in cream cheese. Lower heat to medium low and cook until the cream cheese has melted, about 3 minutes.
Stir in spinach and Parmesan cheese and bring heat back up to medium. Season with salt and pepper and remove from heat once the spinach has warmed through.