Garlic Pepper Tri-Tip Roast

 Looking for tender juicy steak on a budget? Tri-Tip is a relatively unheard of cut of beef in the south but is a big favorite in the western states like California. Also called the triangle roast, you won't find a better tasting steak for the price. Call now and I'll throw in my home made marinade recipe, for FREE!
Savings: 10-15$
Ingredients: Tri-Tip Roast
                    1 tbsp Garlic Powder
                    1 tbsp Salt
                    1 sprig Rosemary/ 3/4 tbsp dry
                    3/4 cup Olive Oil (EVOO)
                    1/4 cup Vinegar
                    2 tsp Black Pepper                  
                    2 pound roast yields 4 serving.

Prepare and marinade the roast 2-4 hours before cooking. If you can think back to chemistry class, you might remember that salt and vinegar are acids. The acids break down the connective tissue fibers which determine the tenderness of the meat.

Tri-Tip roast is from the Sirloin portion and only two can be yielded from each cow. Unless you live in California or Hawaii, real Tri-Tips are hard to come by and may have to be special ordered from your local butcher. The Cap steak/roast is so closely related to the Tri-Tip that it is often incorrectly labeled as Tri-Tip and is typically in stock at most butcher shops. If time is of the essence, Cap steaks are a perfect substitute for Tri-Tip.

Sprinkle half of the salt, pepper, garlic, and rosemary on the top of the roast.

 Mix the remaining ingredients and 1/4 cup of water into a large bowl. A 3 to 1 ratio is optimum for a oil and vinegar mixture, which can also be used for salads. Add a little water for a marinade base and add spices to make a quick home made marinade.

 Soak the meat in the marinade and refrigerate.

 Pat the roast dry and let it sit out for 10 minutes at room temperature. Cook roast at 400 degrees for roughly 15 minutes per pound. I recommend using a meat thermometer to be safe, 135-med rare*, 145-med, 155 med-well. The best professional Chefs use thermometers so theres no reason to over cook the roast unless you prefer tough bland steak. * Medium rare is preferred.

let the roast stand before slicing for 5 minutes after cooking so the juices can redistribute. I prefer real thin slices like a roast beef and a Au Jus gravy on the side. I almost always prefer home made over anything processed but the packet of Au Jus gravy mix saves a lot of time. Trust me, I've made the Au Jus from scratch and it wasn't worth the trouble and most of it goes to waste. Baked potato and steamed broccoli topped with shredded cheddar cheese compliments the steak great for a restaurant style dinner.

Enjoy!