When it gets scorching hot and you don’t want to be barbecuing outside, but you still can’t shake the idea of barbecue… That’s where my tri-tip roast recipe comes in handy. Packed with flavor, super easy, and hardly takes any time out of your day to make. I honestly make this recipe all the time, and my family enjoys it tremendously all year round.
Ingredients
- 2 1/2 pounds marbled and trimmed tri-tip
- 2 tbs avocado oil
- 2 carrots, celery, 1 onion sliced in rounds
Instructions
- Dry rub: 1 tbs garlic powder, 1 tbs onion powder, 1 tsp cinnamon, 1 1/2 tsp 7 spices, 1 tsp chili powder, 1 tsp paprika, 1 tsp ground black pepper, 3/4 tbs basil, 1 tsp ground coriander, 1 tbs kosher salt.
- Chimichurri sauce: 1 bunch cilantro chopped , 1 garlic clove grated, zest of 1 lemon, 1 tbs whole grain mustard, juice of 1/2 lemon,1 tbs chopped capers, black pepper, olive oil.
- Start by cleaning the tri-tip from any membrane/ silver skin and hard fat, pat dry. Poke tiny holes using a fork or the tool that you see in the reel.
- Mix the spices together add the avocado oil to the tri-tip and rub it well from all sides, add the spices and pack it on firmly, place the meat in an airtight container and set aside in the fridge for an hour.
- Heat the oven to 450 F. Take out the tri tip from the fridge and let it sit on the counter for 30 minutes. Grab any heavy duty or grill pan and brush it with avocado oil, on high heat sear the meat from both sides for about a couple of Minutes on each side.
- Place the vegetables in a roasting pan then place the tri tip on top of it, add about 2 cups water to the bottom of the pan cover and cook in the oven for 30 minutes medium rare.
- If you like your meat medium well cook for another 15 minutes at 350 F.
- Let the meat rest for 5 minutes then slice against the grain.
- Mix all the ingredients for the Chimichurri, add to the tri-tip and enjoy!
- Bon appetite, sahtain, صحتين 🌻.
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