Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa
Description
This oven-roasted, seasoned tri-tip is served with a refreshing, spicy apricot and pineapple salsa that will remind you of hot summer days!
Ingredients
•
2 teaspoons seasoned salt
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1/2 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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1 (1 1/2 pound) beef tri-tip roast
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2 tablespoons extra-virgin olive oil, divided
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3/4 cup diced dried apricots
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1/2 (8 ounce) can pineapple tidbits, undrained
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1/3 cup diced red bell pepper
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1/4 cup chopped fresh cilantro
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2 tablespoons minced jalapeno pepper, or to taste
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2 tablespoons fresh lime juice
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1 clove garlic, minced
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1/4 teaspoon salt, or to taste
Directions
1
Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
2
Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
3
Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
4
Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
5
Allow tri-tip to come to room temperature, about 30 minutes.
6
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7
Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
8
Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
9
Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.