Tri Tip Roast
My mother in-law introduced me to the wonderful and delisious tri-tip roast. She makes it especially for me whenever we come over for dinner. It’s one of my favorite cuts of meat! It’s tender and not to expensive for the amount of meat you get. I discovered a marinade that is super yummy. Also isn’t full of all those gross chemicals that come in the jar marinades.
The marinade has 2 tbsp of olive oil, 1 tbsp of Worcestershire sauce, 5 gloves of garlic, 1 tsp onion powder, 2 tbsp minced rosemary, salt and pepper. Now let me say I used garlic powder and dried rosemary because I didn’t have the fresh ingredients on hand. It will taste even better next time when I use fresh ingredients.Then I put it in the fridge to marinate over night, so all that flavor can sink in deep. Once it is dinner time I preheat the over to 425 and pop it in for 30 – 40 minutes, this gives me a perfect medium rare roast. I let it rest for about 10 minutes then cut it into thin slices.
To go with the tri-tip I made twice baked potatoes, corn on the cob, and fruit. With it being spring time fruit and corn are sooo good and this pregnant mama loves it! You can make whatever you would usually pair with a steak. It’s a great meal for Sunday dinner since it’s a little more fancy and takes a little more time to get ready.
2 tbsp olive oil
1 tbsp Worcestershire sauce
5 gloves garlic
1 tsp onion powder
2 tbsp minced rosemary1. make marinade and cover tri-tip and let marinade for up to 24 hours.
3. let rest for 5-10 minutes and then serve.