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Roasted Tri-Tip with an Avocado, Pomegranate, and Orange Salsa

Emilie Abijanac

Emilie Abijanac

December 18, 2020
roasted tri-tip and salsa recipe
Clock icon

1 hr

Total

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4

Servings

Protein icon

Beef

Protein

A holiday tradition in California.

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Ingredients

  • 1 package ButcherBox Tri-Tip Roast

    thawed, thoroughly dried

  • ½ cup scallions

    minced

  • 1 tablespoon kosher salt

  • 1 teaspoon ground black pepper

  • 2 tablespoon cooking oil

Avocado, Pomegranate, and Orange Salsa

  • 3 avocados

    medium dice

  • 3 oranges

    segmented

  • 10 sprigs cilantro

    finely chopped

  • ½ cup pomegranate seeds

  • 1 lime

    juiced and zested

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 jalapeño pepper (optional)

    seeded, minced

Step By Step

Instructions

1
Preheat oven to 375°F.
2
Combine scallions, kosher salt, black pepper, and 1 tablespoon of cooking oil together.
3
Evenly press scallion mixture onto tri-tip roast.
4
Heat a skillet on medium-high heat, add remaining cooking oil to hot pan, and sear both sides of tri-tip for 3 minutes.
5
Remove from skillet and place on a roasting rack inserted on a baking sheet. Place in oven and roast for 45 minutes or until meat thermometer inserted into thickest part reads 125°F.
6
Remove from oven and let tri-tip roast rest for 10 minutes before slicing against the grain.

Avocado, Pomegranate and Orange Salsa

1
Combine all ingredients together.
2
For best results prepare salsa 10 minutes before tri-tip is pulled from the oven and let the salsa rest while the roast rests.
3
Serve and enjoy!

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