We were slated to have a grilled tri-tip and discovered that our propane tank for the gas grill was empty. This resulted in having to get creative with a tri-tip in the oven. I found a number of recipes on the internet, and the commonality to all the recipes was starting with a hot oven, turning down the heat, and then baking for a half hour. This recipe is so easy and it comes out tender and cooked perfectly! Here’s a preview!Now let’s go check it out!
Extra virgin olive oil
Two hours before cooking take your tri-tip out of the refrigerator. Rub with a bit of the olive oil. Sprinkle on the garlic powder. Then grind your black and red pepper over the meat and rub in. Take a couple of pinches of dill seed and coriander, and crush in a mortar and pestle. Then sprinkle over the meat rubbing it in as you go. Then let this sit.
Once the two hours has whizzed by, preheat the oven to 425 degrees. While this is heating up, take the onion and slice it into 6 even slices. For easy clean up, line a baking pan with aluminum foil. Lay the 6 onions in the pan. Then set a baking rack over the onion slices. Place the tri-tip in the pan fat side down.Place your pan in the oven, turn the heat down to 350 degrees and set the timer for 15 minutes.
When the timer goes off, using tongs, turn the meat. Do not pierce the meat as the juices will run out, and you want these juices!Set the timer for another 15 minutes.
When the buzzer goes off you need to check the meat. Now I need to ask you to do something. Pinch the skin between your thumb and pointer finger. Feel the give? Now feel the tri-tip. It should spring just about the same for medium rare. If you are good with this, place the meat on a cutting board, cover with foil and let it rest for 5-10 minutes. Then slice it up, and you are ready to serve!
Now wasn’t that simple? And it is very tasty too! Thank you for stopping by and Happy Father’s Day to all you Dad’s out there!