Reverse Seared Tri-Tip Roast! 🌞

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When I saw this I couldn't resist!




Move over, chicken breast! Tri tip is the new MVP of the
oven. This lean, tender cut of beef is perfect for a quick
and easy weeknight meal. Just season your tri tip with
salt, pepper, and garlic powder, then roast it in a hot
oven the sear it until it's nice and browned. Voilà!
Dinner is ready.



Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour hr 10 minutes

Servings: 8

Author: Wendy Polisi

Ingredients

1 tablespoon mixed peppercorns
2 teaspoons sea salt
2 teaspoons garlic powder
2 ½ pounds tri tip roast
2 tablespoons avocado oil


Instructions

Trim the silver skin from the bottom of the tri-tip.

Crush the peppercorns with a mortar and pestle or the back of a butter knife. Alternatively, you can coarsely grind them in a pepper mill.

Place in a small bowl, and add the salt and garlic powder.

Spread the mixture on the outside of the roast. Allow the seasoned meat to sit at room temperature for an hour, or refrigerate on a wire rack set on top of a baking sheet overnight.

If refrigerating, allow the roast to sit at room temperature for an hour before cooking.

Preheat the oven to 250°F.

Place the roast in a pan. Cook for 50 minutes until the thickest part registers
110 degrees.

Heat the oil over medium-high heat.

Cook the steak until well seared and the internal temperature reaches 125°F (or
the desired temperature), about 3 minutes per side.

Allow to rest for 10 minutes before slicing against the grain.


https://wendypolisi.com/oven-roasted-tri-tip/


This was fabulous!! Just as good in a sandwich 2 days later!