Peppery Beef Tri-Tip Roast
"From Nathalie Dupree, a very simple way to make this very tasty cut of beef. Cut from the bottom triangle of the sirloin, the tri-tip is an irregular triangle that provides well done meat at the ends of its triangle, with more rare pieces on the thicker point. If only one temperature of meat is desired, the bottom points may be tied together making a thicker roast that has all parts cook more evenly. It is important to remove it from the oven ten minutes before carving to enable the temperature to rise and for the roast to rest and let its juices redistribute. You can also use rosemary or other herbs or combinations of hearbs in the rub."
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (1 1/2-2 lb) tri-tip roast
- 1 tablespoon olive oil
- 1 tablespoon brown sugar, packed
- 1 -2 teaspoon black pepper, cracked
- 2 garlic cloves, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried thyme (or 1 1/2 tsps. fresh)
directions
- Preheat oven to 425 degrees F.
- Combine olive oil, packed brown sugar, cracked black pepper, garlic, salt.
- and thyme. Rub this seasoning mixture onto the beef roast.
- Transfer to an oiled baking pan and bake uncovered, until internal temperature reaches 135 degrees for rare, 140°F for medium rare; 155°F for medium, approximately 20-30 minutes depending on thickness.
- Tent loosely with aluminum foil; let stand 10 minutes.
- Carve against the grain into thin slices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I thought this was very good- its hard to find recipies for tri-tip that aren't grilled- I might use a little less thyme and more brown sugar next time- very very easy to do too! -
This was an easy preparation and very pleasant. I personally didn't care for the sweetness of the brown sugar in the rub, I think I would make this again but leave the sugar out for our tastes. We really liked the thyme and pepper on the beef. -
The flavor was good, but my poor grilling skills over cooked the meat which made it tougher than I wanted. I think I will try these spices again on meat I can cook better ;)
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
