Tri Tip Roast Delicious
Elevate your dinner table with this mouthwatering Tri Tip Roast Delicious recipe—a perfect balance of bold flavors and juicy tenderness. Featuring a two-pound tri-tip roast generously coated in a flavorful rub of olive oil, garlic, smoked paprika, Dijon mustard, and fragrant dried rosemary, this recipe guarantees a rich, savory crust with every bite. The roast is first seared for a golden-brown finish, then oven-roasted to perfection, delivering a delectable medium-rare to medium interior. With just 15 minutes of prep and straightforward steps, this crowd-pleasing dish is ideal for family gatherings or a special weekend dinner. Slice it thin against the grain and pair it with roasted vegetables, creamy mashed potatoes, or a fresh salad for a complete, elegant meal. Perfect for home cooks looking to enjoy a gourmet steakhouse experience from the comfort of their kitchen!
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat the tri-tip roast dry with paper towels to ensure a good sear and even cooking.
In a small bowl, combine olive oil, minced garlic, kosher salt, black pepper, smoked paprika, onion powder, dried rosemary, and Dijon mustard to create a flavorful paste.
Rub the spice paste evenly all over the tri-tip roast, ensuring every inch is coated.
Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Sear the tri-tip roast for 2–3 minutes on each side until a golden-brown crust forms.
Transfer the seared tri-tip to the lined baking sheet (or keep it in the skillet if it's oven-safe) and insert a meat thermometer into the thickest part of the meat.
Roast the tri-tip in the preheated oven for about 30–45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 10–15 minutes. This allows the juices to redistribute and keeps the meat tender.
Slice the tri-tip against the grain into thin slices for maximum tenderness, and serve immediately with your favorite sides.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2076 mg | 90% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 237.5 g | 475% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
