Description
This oven-baked tri tip with a sweet paprika rub is my go-to for hosting. Perfectly tender meat with a caramelized crust that people ask about every time. It gets better the longer it rests, so you can have it ready before guests arrive. Leftovers are amazing in tacos, salads, sandwiches, and more.
Ingredients
For the Rub:
- 2 teaspoons paprika
- 1 tablespoon coconut sugar (12g)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1½ teaspoons kosher salt
For the Roast:
- 1 tri tip roast (about 2-2.5 lbs)
- 2 tablespoons neutral oil (avocado or vegetable)
Instructions
- Combine the paprika, coconut sugar, garlic powder, pepper, and salt in a small bowl.
- Pat the tri tip dry with paper towels. Coat generously with the spice mixture on all sides. Let sit at room temperature for 20 to 30 minutes.
- Preheat the oven to 350°F.
- Heat an oven-safe skillet over medium-high heat until hot. Add the oil, then sear the tri tip for 4 minutes per side without moving it.
- Transfer the skillet directly to the oven. Roast until internal temperature reaches 130 to 135°F for medium-rare, about 15 to 25 minutes.
- Rest for at least 20 minutes before slicing (up to 90 minutes is even better). Slice against the grain for maximum tenderness.
Nutrition
- Serving Size:
- Calories: 297
- Sugar: 2.5 g
- Sodium: 472.8 mg
- Fat: 13.4 g
- Carbohydrates: 3.6 g
- Fiber: 0.5 g
- Protein: 39 g
- Cholesterol: 107 mg
