Marinated Tri-Tip Roast Seared in a Cast-Iron Skillet Recipe
A terrific way to prepare a tri-tip with a marinade that adds a ton of flavor.
Ingredients
- ½ cup olive oil
- 2 ounces soy sauce
- 2 ounces red wine vinegar
- 2 tablespoon rosemary fresh, chopped
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- ½ teaspoon black pepper freshly ground
- 2 cloves garlic minced
- ½ teaspoon kosher salt
Instructions
- Mix all marinade ingredients in a medium bowl.
- Use a fork to poke holes in both sides of a tri-tip. Place the tri-tip in a non-reactive container or vacuum sealed food bag. Add the marinade and cover or seal.
- Refrigerate for 8 hours. Turn it over after 4 hours.
- Remove the tri-tip from the refrigerator 45 minutes before cooking.
- Preheat a cast iron skillet over medium-high heat to about 400°F.
- Remove the tri-tip from the marinade, discard the marinade and pat the roast dry. Place a temperature probe into the thickest part of the roast. Once your skillet is hot, add in a small amount of oil, and then sear that roast for about 3-4 minutes on each side. You want to get a nice brown crust on it.
- Next, reduce the heat to medium-low. Continue the cooking the tri-tip to your desired level of doneness. I like my tri-tip medium-rare, so I cooked it for about 10-12 minutes total.
- Remove the roast from the skillet when the internal temperature is 5°F below your desired temperature. The internal temperature will continue to climb while it is resting. Cover the roast with foil and let it rest 5-8 minutes. Slice across the grain and serve.
Nutrition
Serving: 1cupCalories: 35kcalCarbohydrates: 1gProtein: 0.2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 92mgPotassium: 8mgFiber: 0.1gSugar: 0.2gVitamin A: 3IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg
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