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Perfect Reverse-Sear Tri-Tip Roast Recipe with Chimichurri and Roasted Garlic for Easy Flavorful Meals

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This recipe features a tender and juicy tri-tip roast cooked using the reverse-sear method, paired with a vibrant chimichurri sauce and mellow roasted garlic for a flavorful and easy meal.

Ingredients

Scale
  • 1 (2 to 2.5 pounds) tri-tip roast, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil (for searing)
  • 1 whole head garlic, top sliced off
  • 1 tablespoon olive oil (for roasting garlic)
  • Pinch of salt (for roasting garlic)
  • 1 cup fresh parsley leaves, finely chopped
  • 1/2 cup fresh cilantro leaves, finely chopped (optional)
  • 3 tablespoons red wine vinegar
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 225°F (107°C).
  2. Pat the tri-tip dry with paper towels. In a small bowl, mix kosher salt, black pepper, and smoked paprika. Rub this seasoning mix all over the tri-tip evenly.
  3. Place the tri-tip on a wire rack set over a baking sheet. Insert a meat thermometer probe into the thickest part of the roast, if using.
  4. Roast in the oven until the internal temperature reaches 120°F (49°C) for medium-rare, about 45-60 minutes. Check around 40 minutes to avoid overcooking.
  5. While the roast cooks, prepare the roasted garlic: drizzle the garlic head with olive oil, sprinkle with salt, wrap tightly in foil, and place in the oven for the last 30 minutes of the tri-tip’s roasting time.
  6. Make the chimichurri sauce: in a bowl, combine parsley, cilantro, red wine vinegar, minced garlic, shallot, red pepper flakes, and olive oil. Stir well and season with salt and pepper to taste. Let the flavors meld while the roast finishes.
  7. Heat a cast iron skillet over high heat with a tablespoon of olive oil. When almost smoking, add the tri-tip and sear for 1-2 minutes per side until a deep brown crust forms.
  8. Transfer the tri-tip to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes.
  9. Slice the tri-tip against the grain into thin slices (about 1/4 inch thick). Serve with a generous spoonful of chimichurri and roasted garlic on the side or spread on top.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. Let the roast rest after searing to lock in juices. Make chimichurri at least 30 minutes ahead for best flavor. If you don’t have a wire rack, place the tri-tip on a foil-lined baking sheet. Keep your knife sharp for easy slicing. Avoid microwaving leftovers to prevent drying out the meat.

Nutrition

Keywords: tri-tip roast, reverse-sear, chimichurri, roasted garlic, beef roast, easy dinner, barbecue, flavorful meat

Find it online: https://cheerycrisp.com/perfect-reverse-sear-tri-tip-roast-recipe-with-chimichurri-and-roasted-garlic-for-easy-flavorful-meals/