Fantastic way to prepare a tri tip steak!
Tri tip is a very popular cut on the west coast and has secretly become one of my favorites recently. This recipe is super easy to put together any day of the week and impressive for a weekend gathering,
This is awesome! –Farmer Odin, age 6
The tri tip comes from the bottom sirloin and is triangular in shape. It's partner muscle on the bottom of the sirloin is another favorite steak, the bavette (see other recipes using bavette steaks). The tri tip is simultaneously a steak and a roast. Its a bit larger like a roast but cooks quickly like a steak in the oven or on the grill. The Santa Maria rub paired with this delicious cut of beef makes for a wonderful dinner.
Oven Roasted Tri Tip Recipe - 4 servings
1 Highland Spring Tri Tip
1 tablespoon sea salt
2 teaspoons fresh ground pepper
2 teaspoons garlic powder
2 teaspoons dried minced onion
1 teaspoon dried lemon peel
1.5 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
Make the steak rub by mixing the spices together in a small bowl. Trim off any silver skin from the meat. Coat the tri tip in the steak rub for at least an hour before cooking.
Preheat the oven to 250*F
Pan sear the tri tip in a cast iron skillet or pan on the stovetop. Add a tablespoon of olive oil to the pan and heat. Rotate the meat so that all sides are well seared.
Move the meat to a roasting pan with a rack and place in the oven. Insert a meat thermometer into the thickest part of the beef. Roast until the internal temperature is 130*F for medium rare or 140*F for medium. Cooking time will very but should be around 30 minutes.
Remove the tri-tip from the oven, cover with tin foil and rest for about 10 min.
Move to a cutting board and slice against the grain.
Tri tip can be served in many ways including on sandwiches, tacos, etc. We hope you enjoy this delicious dish!
Recipe adapted from Kit's Kitchen.