Aspen Tri-Tip Roast
Spring 2009 Recipe
Contributed by Edible Communities
Located at the bottom of the sirloin, the tri-tip (or triangle roast) is an inexpensive option for local, grass-fed beef. It has great flavor when cooked to medium-rare and, thinly sliced, is as tender as a New York strip. This tri-tip roast is also great cooked on the grill. Serve the sliced beef with cabbage slaw, fresh pico de gallo and, in late summer, corn on the cob.
Makes 4 servings
- 1 tri-tip roast (about 2 to 2 ½ pounds)
- 2 tablespoons Aspen Dry Rub
1. In a large bowl, rub the dry rub mixture evenly over all surfaces of the roast. Cover the bowl and allow the roast to stand at room temperature for up to an hour, or up to 12 hours in the refrigerator.
2. Preheat the oven to 450° F. Place the meat fat-side-up on a rack in a shallow roasting pan. Roast to medium-rare, about 10 to 12 minutes per pound or until a meat thermometer inserted into the center of the thickest part of the roast reads 120° F. Remove the roast from the oven and allow the meat to rest for about 15 minutes. Slice the roast thinly, across the grain.