Tender peppercorn and garlic crusted tri trip baked with segmented cauliflower and roasted butter potatoes
Featured Standouts
Tri Tip
Tri tip is a triangular cut of beef from the bottom sirloin, prized for its rich flavor and tenderness when cooked properly. It’s best cooked over high heat to sear the outside and lock in juices, then finished over indirect heat to reach the desired level of doneness.
Cauliflower
Cauliflower offers a mild, slightly nutty flavor and a versatile texture. It can be roasted, steamed, mashed, or riced as a low-carb alternative to grains. Cauliflower is rich in vitamins and minerals, and its neutral flavor makes it a perfect canvas for various seasonings and sauces.
Russet Potato
Russet potatoes are a starchy variety with rough, brown skin and white flesh. Its high starch content makes it ideal for baking, roasting, and mashing. They are a good source of potassium and vitamin C.
White Wine
White wine’s acidity cuts through fat, preventing rich dishes from feeling heavy and highlighting subtle flavors.
Butter
Butters’ rich flavor and creamy texture make it a popular ingredient in cooking and baking. Butter can be used to add flavor and richness to sauces, vegetables, and meats.
TIPS & TRICKS FOR THE BEST TRI TIP BAKE
What is tri-tip?
Tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut. It’s known for its rich flavor and tender texture when cooked properly.
Similar cuts to tri-tip
- Bottom sirloin flap: This cut is also from the bottom sirloin and has a similar flavor profile to tri-tip. It can be marinated and grilled or roasted.
- Flank steak: This cut is leaner than tri-tip but still has a good beefy flavor. It’s best cooked quickly over high heat.
- Sirloin tip roast: This cut is larger than tri-tip and comes from the same area of the cow. It can be roasted or braised.
Why roast them all together?
Roasting similar cuts of beef together can be efficient and convenient. It allows you to cook a larger quantity of meat at once, which is ideal for meal prep or feeding a crowd. Additionally, roasting these cuts together can create a flavorful and juicy environment in the oven, as the meat release its juices and aromas during cooking.
How can you ensure everything cooks evenly?
To ensure even cooking when roasting different cuts of beef together, consider the following tips:
- Choose cuts of similar thickness: This will help them cook at the same rate.
- Arrange the cuts in a single layer: This allows for even heat circulation around each piece of meat.
- Use a meat thermometer: Check the internal temperature of each cut to ensure it reaches the desired level of doneness.
- Rest the meat after cooking: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Equipment needed to make this recipe
Baking dish
Meat thermometer
Aluminum foil
Cutting board
Sharp knife
Roasting rack
Tongs/carving fork
Oven mitts
Measuring spoons/cups
Mixing bowl
Basting brush
SIMILAR INGREDIENTS TO
Rosemary and Lavender Crusted Tri-TIp
Peppercorn Tri-Tip w/ Jalapeno Hollandaise Sauce
Tri-Tip Quesadillas
ENJOY THIS RECIPE WITH
Refried Pinto Beans
Two Layer Cheese Stuffed Jalapenos & Refried Black Bean Tostadas
Roasted Carrot Corn Tortillas
MAKE THIS RECIPE
Tri-tip bake
Ingredients
Method
- Preheat oven to broil.
- Cut cauliflower into large wedges.
- Place cauliflower and potato into a baking sheet.
- Add white wine, oregano, rosemary, thyme, and crushed red pepper flakes to the baking sheet.
- Rub tri tip with mustard, then season with salt, black pepper, and garlic powder.
- Add garlic to the baking sheet, then season the potato and cauliflower with salt and pepper. Place the tri tip on top of the potato and cauliflower.
- Place the baking sheet under the broiler until a crust begins to form on the tri tip. Broil for 3-4 minutes.
- Flip the tri tip and change oven temperature to 375 degrees. Roast the tri tip for 45 minutes, or until it reaches the desired doneness.
- Let the tri tip rest before slicing.
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