We loved this. I used 1 T fresh rosemary instead of dry, and omitted the mustard. For the marinade, I pulverized the vinegar, oil and garlic in the blender, using double the garlic, to make a paste.
Instead of grilling, I pan browned each side for 4 about minutes at medium high heat, and finished in oven at 425 degrees for about 25 minutes. (About 10 minutes per pound.) It came out rare which we like. Make sure to let the meat rest for at least 20 minutes before slicing against the grain. The seasonings are great. Phenomenal recipe. I will next try the recipe with the Oregon Rub but do not see how it can top this.
With the Roast Potatoes (on this site) with Rosemary and Garlic, and salad, this was a very delicious meal.
Thank you very much for this recipe. I cannot remember a better Tri Tip roast.
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We loved this. I used 1 T fresh rosemary instead of dry, and omitted the mustard. For the...