If you’ve never experienced a beef tri-tip, then now is your chance. I was looking for a simple (yet tasty) way to prepare the roast, along with a side of veggies, and yesterday, in the test kitchen, I came up with this recipe.
It’s very simple to put together, and will give you dinner for two or more with beef left over for sandwiches the next day.
So, you ready… let’s get into the kitchen.
prep time1 Hr
cook time1 Hr
Ingredients For oven baked beef tri-tip, with veggies on the side
tri-tip beef roast, about 2.5 pounds, or larger, if you prefer
olive oil, extra virgin
kosher salt, to taste
black pepper, freshly ground, to taste
green bell pepper
How To Make oven baked beef tri-tip, with veggies on the side
Rub the roast with the olive oil, and then salt, and pepper both sides. Allow it to rest in your kitchen until it comes up to room temperature, about an hour.
Chef's Tip: I think that salt & pepper, is all this roast needs; however, you could easily add other spices, such as: garlic powder, cayenne, chili powder… the list goes on and on.
Chef’s Note: If you do a lot of grilling, you know the importance of bringing things like roasts, and large cuts of beef up to room temperature before grilling (or in our case, before baking). It stabilizes the meat, and gives you a more predictable cooking time. This process will take about an hour, and gives you plenty of time for the rest of the prep.
While the beef is resting, prep the veggies. Quarter the potatoes, and then slice the other veggies into large chunks.
Chef’s Note: The number of veggies you prepare is directly proportional to the number of mouths you’re feeding. And feel free to add other veggies to the mix.
Place a piece of parchment paper on top of a piece of aluminum foil; place the veggies on the foil, drizzle with olive oil, and sprinkle with some salt and pepper.
Fold the aluminum foil together, and then crimp to seal.
Go out and buy an oven. Once it has been properly installed and tested, place a rack in the middle, and one on the bottom, and preheat to 430f (220c).
Fifteen minutes before you’re going to put the roast in the oven, place the veggies in the sealed foil on the bottom rack of the oven.
Place a piece of parchment paper in the bottom of a baking tray, and then put a wire rack on top.
Chef’s Tip: If you don’t have an arrangement where you can put a rack inside a baking tray, you really should consider buying one. There are so many baking applications, where I want the baked items above the floor of the tray. If you go out to your local discount store, you can pick up a tray, and a rack to fit it for probably fewer than 15 bucks; it’s an excellent investment for your kitchen.
Place the roast on the baking tray, and stick it into the preheated oven on the middle rack.
Lower the temperature of the oven to 355f (180c), and wait thirty minutes.
Rare: 120 to 125f (49 to 52c) the center is red, about 30 minutes.
Medium Rare: 130 to 135f (55 to 58c) the center is very pink, about 40 minutes.
Medium 140 to 145f (60 to 63c) the center is light pink, about 50 minutes.
Medium Well 150 to 155f (65 to 68c) no pink, about 60 minutes.
Chef's Note: I refuse to cook any beef to the well-done stage. In my opinion, that is the quickest way to ruin a good roast. Sorry, that’s just how I was trained.
Remove the roast, tent with foil, and allow it to rest for 10 minutes before carving.
Remove the veggies, and open the foil container. Be careful not to burn yourself on the escaping steam.
Place the roast on a serving dish, and carve several slices, and then surround with the veggies. Enjoy.
Keep the faith, and keep cooking.
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