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Sheet Pan Beef Tri-Tip and Brussels Sprouts Recipe

Prep Time
20 min
Total Time
1.5 hrs
Feeds 4 – 6
In this Recipe

This five ingredient recipe from the Beef Council is easy to make, easy to clean, and most importantly delicious! Tri Tip steaks have rich, delicious beef flavor, and can be sliced to serve multiple people. This recipe uses just salt and pepper on the steak to highlight the flavor of the beef, but you can use your own favorite rub to add different flavor, if you wish. You can also add additional veggies to roast, like carrots. Let us know what tweaks you made to this simple but delicious recipe in the comments below!


  • 1 Leahy’s Angus Beef Tri Tip Steak (2 – 3 pounds)
  • 1.5 tsp Salt (divided)
  • 1.5 tsp Black Pepper (divided)
  • 2 clove Garlic (minced)
  • 2 lb Brussels Sprouts (trimmed and quartered)


  1. Preheat oven to 425°F.  Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of Tri Tip.  Place steak on rack in shallow roasting pan.  Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

  2. Lightly coat Brussels sprouts with nonstick cooking spray.  Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat.  Arrange Brussels sprouts around roast in roasting pan.

  3. Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness.  Remove Tri Tip when meat thermometer registers 135°F  for medium rare, 150°F for medium.  Transfer steak to carving board; tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.)  Brussels sprouts should be crisp around the edges and tender.  Carve steak into thin slices.  Serve with Brussels sprouts.

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