Easy Prep Oven Roasted Tri Tip Roast

Square overhead photo of a partially sliced medium rare tri tip on a white cutting board.

Easy Prep Oven Roasted Tri Tip Roast

Move over, chicken breast! Tri tip is the new MVP of the oven. This lean, tender cut of beef is perfect for a quick and easy weeknight meal. Just season your tri tip with salt, pepper, and garlic powder, then roast it in a hot oven the sear it until it's nice and browned. Voilà! Dinner is ready.

Course Main

Cuisine American

Diet Gluten Free

Keyword Holiday

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 259kcal

Author Wendy Polisi

Ingredients

1 tablespoon mixed peppercorns
2 teaspoons sea salt
2 teaspoons garlic powder
2 ½ pounds tri tip roast
2 tablespoons avocado oil

US Customary - Metric

Instructions

Trim the silver skin from the bottom of the tri-tip.
Crush the peppercorns with a mortar and pestle or the back of a butter knife. Alternatively, you can coarsely grind them in a pepper mill.
Place in a small bowl, and add the salt and garlic powder.
Spread the mixture on the outside of the roast. Allow the seasoned meat to sit at room temperature for an hour, or refrigerate on a wire rack set on top of a baking sheet overnight.
If refrigerating, allow the roast to sit at room temperature for an hour before cooking.
Preheat the oven to 250° F.
Place the roast in a pan. Cook for 50 minutes until the thickest part registers 110 degrees.
Heat the oil over medium-high heat.
Cook the steak until well seared and the internal temperature reaches 125°F (or the desired temperature), about 3 minutes per side.
Allow to rest for 10 minutes before slicing against the grain.

Nutrition