Balsamic Roasted Tri-Tip
INGREDIENTS:
3-lb tri-tip roast (remove fat)
1/4 cup balsamic vinegar
1 tbsp olive oil
4 cloves garlic (or like 1 tsp minced from jar)
2 tsp rosemary
2 tsp ground black pepper
1 tbsp low-sodium soy sauce
INSTRUCTIONS:
Make marinade. Marinade for at least 6, but no more than 24 hours. Best if marinaded the night before or made before work.
Sear on pan. Preferably cast iron, but anything else will work too. ~ 3 minutes on each side.
Bake at 425 for ~7 minutes per pound. Let rest in oven for 5-10 minutes.
Remove and slice.
SOURCE: https://www.asweetpeachef.com/how-to-marinate-tri-tip/
NOTES: Took original recipe and modified. Use double black pepper (love black pepper) and halved the amount of olive oil (you really don’t need THAT much). Halved other amounts too. Baking at 10 minutes per pound gives you ~medium, to medium well. Cook a little less. Experiment with timing. Super simple recipe, not much to be done. This would taste really good on the grill, especially with some BBQ sauce.
10/17/2019: Made this again at Albert’s. Seared on a grill pan - made all the difference. About 1-2 minutes on each side is enough. Put it in the oven for ~20 minutes; it was a 2.9lb roast untrimmed so after trimmed it was probably like 2.5 lbs. Center was perfectly medium rare but the roast edges were a little on the tough side. Still super delicious. Maybe cook it a SMIDGE less (sear 1 minute each side, cook 6 minutes per pound) but it was really good. Flavor combination is easy to make.
