Oven Baked Beef Tri Tip With Veggies On The Side Recipes

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

Steps:

• 1. Rub the roast with the olive oil, and then salt, and pepper both sides. Allow it to rest in your kitchen until it comes up to room temperature, about an hour.
• 2. Chef's Tip: I think that salt & pepper, is all this roast needs; however, you could easily add other spices, such as: garlic powder, cayenne, chili powder... the list goes on and on.
• 3. Chef's Note: If you do a lot of grilling, you know the importance of bringing things like roasts, and large cuts of beef up to room temperature before grilling (or in our case, before baking). It stabilizes the meat, and gives you a more predictable cooking time. This process will take about an hour, and gives you plenty of time for the rest of the prep.
• 4. While the beef is resting, prep the veggies. Quarter the potatoes, and then slice the other veggies into large chunks.
• 5. Chef's Note: The number of veggies you prepare is directly proportional to the number of mouths you're feeding. And feel free to add other veggies to the mix.
• 6. Place a piece of parchment paper on top of a piece of aluminum foil; place the veggies on the foil, drizzle with olive oil, and sprinkle with some salt and pepper.
• 7. Fold the aluminum foil together, and then crimp to seal.
• 8. Go out and buy an oven. Once it has been properly installed and tested, place a rack in the middle, and one on the bottom, and preheat to 430f (220c).
• 9. Fifteen minutes before you're going to put the roast in the oven, place the veggies in the sealed foil on the bottom rack of the oven.
• 10. Place a piece of parchment paper in the bottom of a baking tray, and then put a wire rack on top.
• 11. Chef's Tip: If you don't have an arrangement where you can put a rack inside a baking tray, you really should consider buying one. There are so many baking applications, where I want the baked items above the floor of the tray. If you go out to your local discount store, you can pick up a tray, and a rack to fit it for probably fewer than 15 bucks; it's an excellent investment for your kitchen.
• 12. Place the roast on the baking tray, and stick it into the preheated oven on the middle rack.
• 13. Lower the temperature of the oven to 355f (180c), and wait thirty minutes.
• 14. Rare: 120 to 125f (49 to 52c) the center is red, about 30 minutes. Medium Rare: 130 to 135f (55 to 58c) the center is very pink, about 40 minutes. Medium 140 to 145f (60 to 63c) the center is light pink, about 50 minutes. Medium Well 150 to 155f (65 to 68c) no pink, about 60 minutes.
• 15. Chef's Note: I refuse to cook any beef to the well-done stage. In my opinion, that is the quickest way to ruin a good roast. Sorry, that's just how I was trained.
• 16. Remove the roast, tent with foil, and allow it to rest for 10 minutes before carving.
• 17. Remove the veggies, and open the foil container. Be careful not to burn yourself on the escaping steam.
• 18. Place the roast on a serving dish, and carve several slices, and then surround with the veggies. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

Steps:

• Combine rosemary, garlic, salt and pepper to form a paste.
• Spread half of herb paste evenly over roast.
• Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
• Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
• Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
• Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.