Tri-Tip Roast Beef

Serves: 6-8

Copyright by Jacqueline Peppard, all rights reserved

So quick, so easy, so yummy! As with all lean cuts of beef, tri-tip is best served medium rare. Organic 100% grass-fed tri-tip tends to run small, so not to worry if you can’t find a cut larger than 2lbs., and buy two if you need it for a large crowd. Try not to over cook, because it will become tough and dried out. The herb measurements are approximate, as I like to generously apply them and rub them into the meat. The best thing about cooking this meat is you can do ahead and then incorporate into many recipes. Have it for dinner and then save the rest for cutting up over a lunch salad.

Ingredients

1.5 – 2 lbs tri-tip roast

Olive oil

1 TSP coarse ground pepper

1 TSP smoked paprika

1 TSP garlic powder

Salt lightly

About 2 TBS barbeque sauce

Directions

Pat meat dry with paper towels and place roast in an oven-proof baking dish. Allow to sit 10 minutes to dry.

Generously drizzle with olive oil and rub into meat coating well.

Generously sprinkle garlic powder, smoked paprika, coarse ground black pepper, and evenly over the bottom of the roast. Salt lightly. I don’t salt at all, but you may wish to do so. Rub into meat. Flip over and do the same for the top.

Allow to rest another 15 minutes to bring close to room temperature. Prep your veggies for a side dish while waiting.

Oven:

Preheat oven to 425 degrees.

Pour the 2 TBS barbeque sauce over meat and spread.

Puncture the roast with a fork all over the top, and bake for 20-40 minutes at 425 degrees. 20 minutes for rare, 30 minutes for medium rare, and 40 minutes for medium (times are approximate as it all depends on the cut of meat, how thick and how many pounds it weighs).

Remove from oven, cover with foil, and allow to rest 15 minutes before slicing (it will still continue to cook as it cools).

Grill:

Heat grill to 425 degrees and maintain between 400 and 425.

Cook for 8 minutes for 1.5 lbs and 9 minutes for 2 lbs on each side. Remove from grill, brush with barbeque sauce, and let rest covered with foil for 15 minutes before slicing (it will still continue to cook as it cools).

To Serve:

The stand time allows the juices to settle back into the meat a bit, instead of running out when cut. They still will, but not as badly if left to rest before carving. Thinly carve against the grain and spoon juice over the cut meat. Or pour juices into any sauce you might want to cook such as a mushroom or green peppercorn sauce or caramelized onions.

Additions:

1 TSP crushed rosemary

1 TSP tarragon

2 cloves garlic crushed

Join my other health conscious subscribers and receive exclusive recipes, private Q&A’s, giveaways, blog post notices, and more! Sign up here. Thanks!