Herb-Rubbed Tri-Tip with Green Onions
A full-flavored roast, tri-tip is a triangular-shaped cut from the bottom sirloin. It’s the primary cut used for the famous barbecue prepared in Santa Maria, California, where the meat is cooked over an open fire. Here, we season it simply, with thyme and dry mustard, then oven-roast it in a cast-iron fry pan. When slicing the tri-tip, find the grain—the direction that the muscle fibers run—and cut against the grain, rather than parallel to it, for maximum tenderness.
Ingredients
- 1 1/2 lb. (750 g) beef tri-tip
- Kosher salt and freshly ground pepper
- 1 tsp. dried thyme
- 1 tsp. dry mustard
- 1 Tbs. extra-virgin olive oil
- 1 bunch green onions
- Fresh thyme sprigs for garnish
Directions
Preheat an oven to 450°F (230°C).
Season the tri-tip generously with salt and pepper, then rub all over with the dried thyme and mustard. Drizzle the olive oil in the bottom of an oven-safe fry pan or roasting pan. Place the tri-tip in the pan, transfer to the oven and roast for 15 minutes. Reduce the oven temperature to 350°F (180°C), add the green onions to the pan and roast until the onions are tender and an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, 20 to 25 minutes more.
Transfer the tri-tip to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Slice the meat against the grain and arrange on a platter with the green onions. Garnish with the thyme sprigs and serve. Serves 4.
Williams Sonoma Test Kitchen
