Tri-tip Roast. I made a reduction out of the pan drippings and leftover marinade which turned out simply divine. Served with mashed potatoes it was a great combination. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape.
Season tri-tip and roast in the oven for an easy-fix dinner.
You can also grill tri-tip roasts.
Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper.
You can cook Tri-tip Roast using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tri-tip Roast
- Prepare 2 pound of tri-tip roast, excess fat trimmed.
- Prepare 6-8 of garlic cloves.
- It's 1/4 cup of olive oil.
- Prepare 2 1/2 teaspoons of salt.
- Prepare 1 teaspoon of garlic powder.
- Prepare 1/2 teaspoon of black pepper.
Let rest at room temperature while preheating the oven. The tri-tip roast is a Westcoast favorite whose popularity is rising fast, and as you've read, for very good reason! Sear the fat side of the tri-tip, cooking directly over the flames with the grill lid off. Don't worry if there is a little char; that is almost necessary in order to get a good crust.
Tri-tip Roast instructions
- In a food processor or a blender, pulse the seasoning ingredient for several times..
- Pat dry the tri-tip roast with paper towel and put it inside a a large Ziploc bag..
- Put the seasoning mixture inside the bag, squeeze out as much air as possible and seal the bag. Spread the seasoning and massage the meat at the same time, making sure all surfaces are covered with the mixture. Leave it at room temperature for about one hour..
- Insert a meat thermometer into the center of the roast. Air fry at 400F (200C) for about 20-25 minutes until the desired temperature is reached, 125F (52C) for rare, 135F (57C) for medium rare and 145F (63C) for medium..
- Let the roast rest for about 10 minutes before serving..
When the fat side is seared, turn the tri-tip and sear the lean side directly over the coals. Tri-tip is a large, flat and triangular cut of meat taken below the sirloin. It can be roasted or grilled with the aim of cooking it to medium rare or rare. The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals. It can be used as an oven roast or it can be cut into steaks.