Easy Peasy Nice and Beefy

Even if you are choosing a more vegetarian based diet, every so often most us have a longing for a good piece of meat. A tasty roast or steak can really hit the spot. but good steaks are expensive especially of you are feeding a family and cheaper cuts usually need hours of slow cooking to be tender enough to eat.  We have a great compromise for you today.  Traditionally tri-tip roasts are prepared on the grill.  Tri- tip or triangle roast as it is sometimes called originated in Santa Maria, California.  It is legendary there where is is grilled to perfection and served everywhere and for any and all occasions. It is a cut of meat that is part roast and part steak and all delicious! This is a really tasty and truly easy method for making a tri-tip if you don’t want to, or can’t, barbecue it.  This is really a “no fail” method.  It’s perfect for a family meal, or for guests, or if you just want to have plenty of leftovers for a couple more meals. Give this a try.  You won’t be disappointed.

A tasty meal served with love is sure to bring joy and make life very abundant indeed 🙂

Perfect Oven Roasted Tri-tip – GF

2 1/2 lb tri-tip roast (Ask your butcher if you can’t find it.  It is sometimes called triangle roast or California cut)
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2-3 tablespoons olive oil

Make a rub of the salt, pepper and garlic powder.  At least one hour before you plan to cook the meat, or as far in advance as overnight, rub the roast all over with the rub.  If you are doing this more than an hour ahead of cooking it, place the roast in the refrigerator in a ziplock bag and allow it to “marinate” in the rub, the longer the better.  This rub will keep your meat gluten free.  Some purchased rubs have hidden gluten, so be careful.

One hour before cooking take the meat out of the refrigerator to allow it to come to room temperature. This is an important step as room temperature meat will cook more evenly.  While the meat is coming to room temp preheat your oven to 425 degrees.  When you are ready to cook the tri-tip, put the oil in a heavy pan, preferably a cast iron pan, and brown over medium high heat on both sides.  This will take about 3-4 minutes per side.  Once the meat is well browned, place it in the hot oven for 45 minutes.  Remove and allow it to sit for 10-15 minutes before slicing.  THIS IS REALLY IMPORTANT!  This resting stage allows all the juices of the meat that have come to the surface to reinfuse the meat so that when you slice it, it will be moist and delicious.  This will give you a perfectly medium rare roast in the middle with the pieces closer to the ends slightly more well done.

Slice the meat and serve.  Always cut the meat against the grain or across the grain.  Here are a couple of photos we found to show you both on an uncooked piece of try-tip and a cooked one, how to cut it.  Note that the grain on a tri-tip is not all going the same direction as it would on a flank steak or brisket.  On a try-tip the grain changes direction so these photos will help you identify where the grain is and how to cut the opposite direction.

While the trip-tip cooks, bake some potatoes, or make your favorite rice or pasta and veggies or salad to serve alongside the finished meat.  And don’t snack while you are cooking.  Make sure you are hungry…this is really good!