Ingredients:

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-3 pounds tri tip roast, trimmed

Instructions:

  1. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, Dijon mustard, red wine vinegar, salt, and pepper.
  2. Place the tri tip roast in the bowl or a resealable bag
  3. Preheat the oven to 425°F (220°C).
  4. Heat a cast iron skillet over medium-high heat and sear the tri tip on all sides until browned (about 3-4 minutes per side).
  5. Transfer the skillet to the preheated oven and roast for 25-35 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Remove the roast from the oven and let it rest for at least 10-15 minutes before slicing.
  7. Cut against the grain into thin slices and serve warm.