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OVEN ROASTED TRI-TIP

Perfectly seasoned Oven Roasted Tri-Tip that's ready in 30-45 minutes. My Santa Maria Dry Rub goes perfectly with this delicious cut of meat and will ensure maximum flavor.

 Ingredients

3-5 lb. Tri-Tip Santa Maria Rub Avocado Oil Red Wine Vinegar Garlic

1. Prepare Santa Maria Dry Rub seasoning and set aside.

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2. Wash the tri-tip roast and pat it dry. Trim some of the excess fat, leaving some behind for enhanced flavor.

3. Mix oil, vinegar, and garlic. Use to generously baste the tri-tip. Set some aside for later.

4. Rub tri-tip with dry rub and place in the fridge for four or more hours.

5. Bring the tri-tip to room-temperature by removing it from the refrigerator at least one hour prior to cooking it.

6. Baste the tri-tip roast with the remaining oil and vinegar baste. Heat a large, seasoned cast-iron skillet, then sear the meat on all sides.

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7. Transfer the pan to the oven and insert the probe. Set the probe to the desired internal temperature (see next step). Roast the tri-tip, fat-side up, for 10 to 15 minutes per pound.

8. Tent the tri-tip with foil and allow the meat to rest for 10 minutes before slicing against the grain.

Serve with Chimichurri sauce on the side.

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Serve with Chipotle Smoked Mac & Cheese

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Or with Traeger Smoked Potatoes

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ENJOY!!!

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Use the leftovers to make Tri-Tip sliders!