Tri Tip Roast Delicious Food

THE BEST BEEF TRI-TIP

The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TRI TIP ROAST

Tri Tip Roast image

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

Provided by CHEFWANDA

Categories Main Dish Recipes Roast Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Steps:

Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
Place meat in the prepared roasting pan.
Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g