I have cooked this delicious tri-tip roast many times, and it turns out great every time. I have tried other cuts of beef but keep coming back to Tri-Tip because of its rich beef flavor, tender texture, as well as the cheaper price tag than similar steak cuts.
Ingredients:
1 tri-tip roast, about 2 1/2 pounds,
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| Tri-tip roast from Friendly Market on the Hawaiian island of Moloka'i. Click on photo to view larger |
trimmed of all fat
Ingredients for marinade:
3 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon freshly ground
1 teaspoon garlic powder
1/2 teaspoon freshly ground
black pepper
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1/4 cup olive oil
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 cup beef stock, heated
Procedure:
The first step is to trim off all of the fat from the meat. You will probably notice a large slab of fat on the bottom of the trip-tip. Take a small sharp knife and slowly remove and discard all of the fat. I weighed the fat that I removed from the meat pictured above and it weighed 3/4 of a pound.
The key to creating a perfectly tender and flavorful try-tip roast is to give the meat time to marinate, allowing the muscle to soften and the flavors to seep in. Start by rubbing the Italian seasoning and garlic powder mixture into the meat. Then coat the meat with olive oil. Place the meat into a Ziplock bag. Allow the spiced meat to marinate in the refrigerator for a minimum of a few hours, or better yet, overnight, turning the bag a couple of times. The longer you give the roast to soak up the spices and oil, the deeper the final flavor will be.
1 tablespoon olive oil
1/2 cup beef stock, heated
Procedure:
The first step is to trim off all of the fat from the meat. You will probably notice a large slab of fat on the bottom of the trip-tip. Take a small sharp knife and slowly remove and discard all of the fat. I weighed the fat that I removed from the meat pictured above and it weighed 3/4 of a pound.
The key to creating a perfectly tender and flavorful try-tip roast is to give the meat time to marinate, allowing the muscle to soften and the flavors to seep in. Start by rubbing the Italian seasoning and garlic powder mixture into the meat. Then coat the meat with olive oil. Place the meat into a Ziplock bag. Allow the spiced meat to marinate in the refrigerator for a minimum of a few hours, or better yet, overnight, turning the bag a couple of times. The longer you give the roast to soak up the spices and oil, the deeper the final flavor will be.
When ready to cook, sprinkle the roast with the sea salt, leaving all of the herbs on to the meat.
Heat 1 tablespoon of olive oil in a heavy ovenproof skillet, I use my large iron skillet. When hot, add the meat and brown over high heat for 3 minutes on each side. Now transfer the skillet to a preheated 425˚F oven and cook the roast for 10 to 12 minutes for medium rare, until the internal temperature has reached 140˚F for medium rare. Add the heated stock to the skillet and let rest, covered with foil on your stovetop for 10 minutes before carving. I like to cut Tri-Tip fairly thin across the grain because sometimes it can be a little tough. After carving the roast, add any of its juices to the hot stock. Serve with the natural meat cooking juices and mashed potatoes with tuscan kale and a nice bottle of red wine.
Heat 1 tablespoon of olive oil in a heavy ovenproof skillet, I use my large iron skillet. When hot, add the meat and brown over high heat for 3 minutes on each side. Now transfer the skillet to a preheated 425˚F oven and cook the roast for 10 to 12 minutes for medium rare, until the internal temperature has reached 140˚F for medium rare. Add the heated stock to the skillet and let rest, covered with foil on your stovetop for 10 minutes before carving. I like to cut Tri-Tip fairly thin across the grain because sometimes it can be a little tough. After carving the roast, add any of its juices to the hot stock. Serve with the natural meat cooking juices and mashed potatoes with tuscan kale and a nice bottle of red wine.
Makes 4 servings.
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