• +1 (424) 277-0928
  • Contact

    Let's Keep In Touch!X

    232 California St.
    El Segundo, CA 90245


    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.


From the Intrepid Vault: Oven-Roasted Tri-tip

By Marcus | In Recipes | on April 10, 2013

Reminder: Your orders for the April J&J Grassfed Beef delivery are due tonight by 11pm!

Speaking of J&J’s, my last order came with a tri-tip roast and it had me digging for this recipe. As it’s been quite some time since this was posted, I figured there would be some new eyes that might appreciate this one!

Since a proper Whole30 involves eating protein with every meal, I often find it helpful to prepare larger cuts of meat in advance. This keeps my refrigerator stocked with easy servings to add to meals or take on the go. One of the leaner cuts of beef that you can get for a reasonable price is tri-tip, but many people balk at the idea of how to cook a large roast like this. Here’s an easy way to prepare tri-tip in your oven with a dry spice rub.


  • 1 (2.5 – 3 pound) tri-tip roast
  • 2 tbsp ancho chile powder
  • 1 tbsp ground cumin
  • 2 tsp garlic salt
  • 1 tsp thyme
  • ground pepper to taste


  1. Mix spices together and set aside.
  2. Rinse tri-tip under cool water and pat dry with a paper towel.
  3. Place tri-tip in roasting pan or baking dish and apply spice rub. Thoroughly coat the roast with the dry rub, patting to spread the spices evenly.
  4. Cover roast and refrigerate for 2-3 hours to allow spices to soak in.
  5. Heat oven to 425F and once temperature is reached, place roast in oven. Cook for 35-40 minutes for medium rare.
  6. Remove from oven and allow to sit for 10 minutes before carving.

The nice thing about the spice rub is that it acts like searing and keeps much of the moisture within the roast. While tri-tip definitely is better when prepared in a smoker, this variation is pretty easy to whip up while relaxing on a lazy Sunday (or watching GoT). Pair it with a heaping serving of vegetables for a tasty Whole30-compliant feast!

WOD 04.10.13

Overhead Squat Skillwork

5 Rounds:
400m Run
15 Overhead Squats

3 Comments to "From the Intrepid Vault: Oven-Roasted Tri-tip"

  • Amanda says:

    April 10, 2013 at 9:03 AM -

    I dont’ know what I’m more excited about – trying that recipe or working my OHS. BOOM! Thanks!

  • Alia says:

    April 10, 2013 at 9:44 AM -

    Oh man this was a good recipe! I used the leftovers to make bean less chili. Yum.

  • Kathy says:

    April 11, 2013 at 8:15 AM -

    I love your recipes Marcus. Going to make this one too.

Copyright @ Intrepid Athletics 2009-2016. All rights reserved.