This recipe from allrecipes.com is a new staple in my repertoire, as it is easy and delicious. I like to use the leftovers in my lunch salads.
I buy tri-tip roast in a 2-pack at Costco and freeze them individually in ziploc bags with a little olive oil, garlic, balsamic vinegar, and salt and pepper. That way, they are already marinated when I defrost them. Couldn't be simpler! (I eliminate the olive oil from the recipe and decrease the salt when I'm using one of my thawed roasts.) I usually have some of the spice rub left over, and it's also delicious on pan-fried chicken breasts.
- 1 1/4 tablespoons paprika
- 1/2 - 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 (3 pound) sirloin tip roast (tri-tip)
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.