Tri-tip slow-roasted then seared for perfect crust. California cut.
SHOPPING: Tri-tip 2-3 lbs with fat cap. The reverse sear works for any thick steak.
Ingredients
Scale
Measurement units
- Tri-tip roast
- Kosher salt
- Black pepper
- Garlic powder
- Vegetable oil
Ingredients
Scale
Measurement units
- Tri-tip roast
- Kosher salt
- Black pepper
- Garlic powder
- Vegetable oil
Instructions
Season and slow roast
Season and slow roast
Sear until browned
Sear until browned
Let rest
Let rest
Tomorrow's Meal
Tri-Tip Carne Asada Tacos with Crispy Edges
Thinly sliced cold tri-tip, pan-seared until edges char and crisp, finished with fresh lime and cilantro in warm tortillas
You'll need to pick up:
Corn or flour tortillasFresh cilantroLime wedgesDiced white onionNeutral oil for searing
Quick overview:
- 1.Remove tri-tip from fridge 15 minutes before cooking
- 2.Slice against the grain into 1/4-inch thick pieces
- 3.Heat 1 tablespoon oil in a cast iron skillet over high heat until smoking
- 4.Working in batches, sear slices 1-2 minutes per side until edges are deeply browned and crispy
- 5.Warm tortillas in a dry pan or over flame
- 6.Layer sliced tri-tip in tortillas, top with onion, cilantro, and lime juice
- 7.Serve immediately while meat is still warm
Before you cook
Cook notes
- • SHOPPING: Tri-tip 2-3 lbs with fat cap. The reverse sear works for any thick steak.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?