Tender oven roasted tri-tip coated in a mixture of garlic, lavender, fennel and black pepper. Roasted till medium rare. Served on a sandwich, in a salad or excellent on its own.
Tri-tip is a wildly underrated cut of meat. It comes from the bottom tip of the sirloin. Its really identifiable by its signature triangle shape. I generally treat it like I would any other sirloin but it tends to look a lot more impressive. Tri-tip is the type of cut you can cook to medium rare , still be tender enough to enjoy. Reheat it the next day for tacos or cook it all the way through to be shredded! It’s pretty versatile. For this recipe I went for a pretty floral crust. With a mixture of fresh and dried herbs like rosemary, thyme, lavender, fennel and some heat with crusted peppercorns. This recipe would work great with trio of vibrant peppercorns like green, red and white pepper! Check out my tips and trick below for the best rosemary and lavender crusted tri-tip. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST LAVENDER AND ROSEMARY CRUST TRI-TIP
not too fine: I used a mortar and pestle to crush up my herbs to keep it from getting too fine. i like a more textured crust for my roast. If you don’t mind a fine crust feel free to run it in the blender.
skip the stove: i usually don’t say this but skip that initial sear. maybe because its trying to find a big enough pan that is also one that can form a crust on some really oddly shape tri-tips. but i generally don’t sear it . i like to broil it for 5-10 minutes to form a crust then finish in the oven.
finish with salt: i keep the salt seperate from all my seasoning blends but i season generously with salt still. After i slice the meat i like to finish with coarse salt to really bring out the flavor in the beef as a whole.
save the jus: when i roast my tri-tip i like to lay it on a sheet rake so that all the juice doesn’t make the bottom soggy and it elevates it from the bottom of the pan. then i like to add veggies that you’d typically see in stock like garlic, onions, celery and maybe even some baby carrots to season the broth at the bottom. whether you’re making sandwiches or eating it as is. that is some serious flavor at the bottom.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- ROASTED GARLIC AND CALABRIAN CHILI FINGERLING POTATOES
- BLISTERED SHISHITO PEPPERS W/ COTIJA CHEESE
- DIRTY RICE STUFFED ONIONS
- 2LB Tri-tip Roast
- 1/2tsp Lavender
- 1tsp Marjoram
- 1tsp Tarragon
- 1Tb Black Pepper
- 1Tb Garlic Powder
- 1tsp Mushroom Powder
- 1tsp Thyme
- 1tsp Rosemary
- 1tsp Dry Mustard Powder
- 1tsp Thyme
- Sea Salt
SEASON: Combine all ingredients in mortar and pestal. Crush till its a coarse consistency and coat tri-tip with seasoning blend. Cover generously with salt.
BROIL: Preheat oven under high broil. Broil roast for 5-10 minutes till crust forms
ROAST: Roast at 400 for 35-40 minutes till its at your desired temperature
REST: Rest your tri tip roast 10-15 minutes prior to cutting.