Herb Roasted Tri-Tip
Do you ever just really crave a steak? Yeah, me too. Sometimes I go big and grab a couple of grass-fed ribeyes from the butcher but realize we’ll be eating on a rice and beans budget for the rest of the week. The price of meat (especially of high quality) is going up every day which means we are needing to get creative with how we use less popular cuts of meat. Tri-Tip is part roast, part steak and a fraction of the price of other steak cuts. The bad news is that it can be tough and chewy if cooked incorrectly. The good news is that I’m about to show you how to have perfectly cooked, tender slices of steak to satisfy your craving without chucking the food budget out the window.
Ingredients:
1-1.5 pound tri-tip steak
2 teaspoons salt
1 tablespoon chopped fresh rosemary (you can sub dried herbs if that’s what you have on hand!)
1 teaspoon dried garlic
fresh pepper
1 tablespoon butter
Directions:
A few hours (0r more) before cooking, sprinkle the rosemary, garlic, salt, and pepper on the meat and rub it in with your hands. Place an airtight cover over the meat and place it back in the fridge. If you’ll be cooking within two hours, you can leave it at room temperature. If not, remove the steak from the fridge about an hour or two before cooking so it is close to room temperature at cooking time. When you are ready to cook, heat an ovenproof skillet on the stovetop over medium heat and preheat the oven to 350 degrees F. Add butter to the pan and melt. Add the streak and brown it well on both sides. Pop the pan in the oven for about 20 minutes which should yield a medium rare center. Let the steak rest for about 5 minutes then slice it thinly against the grain and enjoy!
