Sweet and Tangy Tri-Tip Roast

As you can well see from my sporadic posting of recipes here at The CookMobile, I haven’t been spending a lot of time in the kitchen lately. With the current dizzying twists and turns going on in my life right now, cooking, in as much as I enjoy it, has taken the back burner. Still, one can only have so many Chinese take-out! After awhile, all that grease and MSG become just plain nauseating. This sweet and tangy tri-tip roast I cooked for supper tonight proved to be a very easy yet satisfying relief from Mr. Wong. The recipe involved basically rub-and-forget preparation and had me out of the heat in a jiffy.

If you’d like to vary things a bit, you can try substituting tri-tip with flat iron steaks or with thick center cut pork chops. Bone-in chicken thighs or drumsticks also yield equally amazing results in this recipe. I tend to “over-roast” my beef as I dislike it all red and bloody and gruesome. Please note, though, that tri-tip is pretty lean and does not lend well to overcooking beyond medium.

Makes 4 Servings

Ingredients

2 to 3 lbs tri-tip roast
1 cup dijon mustard
1/2 tbsp sea or kosher salt
1/2 tbsp ground black pepper
1 tbsp minced garlic flakes
1 tbsp minced onion flakes
1 tbsp brown sugar (I used turbinado sugar)
1/8 tsp chili powder

Procedure

Wash tri-tip. DO NOT trim fat around it. You can do this after it is cooked and is ready to serve.

Slather dijon mustard all over meat.

Combine salt, pepper, garlic and onion flakes, sugar and chili powder. Rub and massage dry rub mixture on meat over mustard.

Place and seal prepared meat in a ziplock bag or in a covered container. Allow to marinate in the refrigerator for at least one hour or overnight for best results.

Arrange marinated meat in a rack. Roast uncovered in a 425 F oven for around 40-45 minutes.

Remove roast from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. Roast will continue to cook as it stands. Do not cut meat immediately after it has been taken out. Letting it sit for few minutes before cutting (across the grain) prevents precious juices from seeping out.

Beef and Pork Recipes in The CookMobile Archive:

Pork Chops with Apple Cream Sauce

Lechon Kawali

More Good Food!

Written by Lalaine · Filed Under Beef and Veal

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3 Responses to “Sweet and Tangy Tri-Tip Roast”

A Scientist in the Kitchen on May 22nd, 2009 3:26 am

Hi Lalaine, I haven’t been blogging lately too. Busy with finishing grad school requirements, it’s really hectic! One final exam this Monday then I’m almost done. Hope to see more posts from you ( and me, na rin hehehe).

Gay
Lalaine on May 22nd, 2009 3:52 am

Hi Gay!

So true, so true. Our poor babies. hehehe. I checked your website a few days ago also and I think your latest was homemade pizza. Delicious though. I’ll be trying your homemade bacon next week, (or next month hehehe).

By the way, still using Facebook? I’ll contact you there. See you around and good luck sa exams mo.
A Scientist in the Kitchen on May 26th, 2009 5:30 pm

I finished my these defense already!!! Just wrapping things up here then I go back to Gen San next week. Yes, I almost always at Facebook everyday Except last week lang ata.

Hope to hear from you!

Gay