Now, I didn't remember to take a picture. Dinner was running a bit late. But you know...it's tri tip.
I googled oven roasted tri tip, and got a few new recipes. Wasn't sure where the old one was. Most recipes call for roasting at 450F for a short period of time. Brown on the outside, rare on the inside...yum yum. Like on the grill. 2 problems with that:
1. I'm pregnant. Gotta make sure it's cooked through.
2. If we cook meat in our oven at 450F, our smoke alarm goes off. Every time.
So I found a new recipe on allrecipes.com that called for low and slow and a dry rub. 350F for an hour. I keep forgetting that my grassfed beef tri tip comes in a package of two. You'd think I'd know that by now. Anyway, I put on the rub on both and tossed it in the oven.
"Safe" is medium rare and 145F. Medium is 160F. Ours came out at 160F. And you know? It was tender and delicious. I think. Because I'm still congested. And I can't taste anything. But my boys gobbled it up. And my son's not much of a meat eater (probably because I was mostly vegetarian when I was pregnant). But he loved it.
Served with a winter favorite soup of potatoes and dark leafy greens. Today spiced with parsley, sage, rosemary, and thyme. Couldn't taste it either.