About two and a half years ago my friend Manny came over and christened my grill with a tri-tip roast that he had marinated in some delicious concoction that had involved orange juice. We had tri-tip tacos that night. Ever since, I’ve wanted to recreate Manny’s tacos on my own. Minus the grill. Because let’s face it that I’m not good on the grill and I really don’t want to be. Most things I do on my own but to me grilling is a man’s job. Or someone else’s job. Anyone’s. Just not mine.
So tri-tip was on sale this week at the grocery store but instead of getting the stuff that was on sale, I went with the trimmed stuff that was $5 a pound. And I set out to make tri-tip tacos. I was looking for good taco recipes but none were really floating my boat and to be honest, a lot of them involved grilling. Then I came across a recipe for an oven-roast tri-tip that looked delicious and uncomplicated. Bingo!
I figured after I roasted it that I could turn the leftover meat into tacos later in the week killing two birds with one stone. This recipe comes from Alderspring Ranch. It’s quick, easy and delicious.
- 1 2 lb. Tri Tip Roast
- ground pepper
- ground or crushed Rosemary
- Preheat the oven to 350 degrees F.
- Rub the tri tip with the salt, ground pepper, and rosemary until it is evenly coated.
- Place the tri tip in an oiled medium sized pan and pan fry on the stovetop on medium high heat for about 5 to 7 minutes per side, until each side is lightly browned.
- Remove the tri tip from heat and place in the hot oven. Bake uncovered for about 20 minutes until the interior temperature of the roast measures between 135 to 145 degrees F.
- Remove from oven, rest for five minutes, slice, and serve.
I’ve roasted many meats in my time and this recipe has about the shortest roast time I’ve ever seen. Still I had to keep myself busy in in that 25-minute time span because the smell emanating from the oven was so amazing I wanted to climb into the oven with the roast and curl myself around it and hug it. Or just eat it immediately.
The outside of the roast was well done when I cut into it so I was suddenly afraid I had over-roasted it but when I got closer to the middle I saw that the roast was a perfect medium-rare; the best and only way to eat meat.
I would make this again. And again. And again.