Roasted Tri Tip
Ingredients
The roast
The spice rub
-
2
tsp
kosher salt
-
1 ½
tsp
fresh cracked black pepper
-
1
tsp
ancho chili powder
-
1
tsp
smoked paprika
-
1
tsp
garlic powder
For cooking
Instructions
- Mix the salt, pepper, ancho chili powder, smoked paprika, and garlic powder in a bowl and rub it over the tri tip.
- Let the tri tip rest at room temperature for 1 hour or refrigerate for up to 24 hours, then let rest at room temperature for 1 hour.
- Preheat the oven to 350°F during the last 15 minutes of resting.
- Place the tri tip on a wire rack over a rimmed baking sheet and insert a probe thermometer into the thickest part.
- Bake the tri tip in the oven until it is about 5 degrees shy of the target temperature, approximately 40 to 55 minutes.
- Preheat a cast iron skillet over medium-high heat for about 5 minutes.
- Add vegetable oil to the skillet and sear the tri tip on all sides for about 4 to 6 minutes.
- Transfer the tri tip to a cutting board, tent with foil, and let it rest for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
5 to 6
Calories
315
Total fat
17g
Total carbohydrates
1g
Total protein
38g
Sodium
1034mg
Cholesterol
118mg
You might also like