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Slow Roasted Tri-Tip with Confit Garlic and Smoked Chili Rub

Yankel Polak

Yankel Polak

January 1, 2019
Slow Roasted Tri-Tip with Confit Garlic and Smoked Chili Rub in a grill
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2 hrs 40 min

Total

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3

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 ButcherBox Tri-Tip Roast

  • ½ c garlic cloves

    – peeled

  • 1 c olive oil

    – enough to cover garlic cloves

  • 1 Tbsp ancho chili powder

  • 1 Tbsp Aleppo chili powder

  • 1 Tbsp chipotle powder

  • 1 Tbsp smoked paprika

  • 1 Tbsp smoked salt

  • 1 tsp kosher salt

  • 1 Tbsp coarse ground black pepper

  • ¼ c ghee for searing

Step By Step

Instructions

1
Preheat oven to 225°F. Bring tri-tip roast to room temperature.
2
Place olive oil and garlic in small saucepan and simmer on low/medium heat until garlic turns soft and a light brown color. Remove from heat, drain oil (reserve for endless future uses - that oil tastes goood),and add kosher salt. Mash garlic into paste.
3
Spread garlic paste all over tri-tip. Mix dried spices and smoked salt, then rub all over tri-tip.
4
Place tri-tip on wire rack laid on top of sheet pan. Roast in oven for 1½ hrs, or until tri-tip reaches 120°F. Use a probe thermometer or set a time to check it every 20 min or so!
5
Remove from oven, and let tri-tip rest at room temperature for 5 min.
6
Preheat cast-iron skillet on high heat. Add ghee. When ghee begins to smoke, sear tri-tip on all sides for 30 sec per side.
7
Remove from heat and let rest 3 min before slicing thinly and against the grain. Use the leftovers for awesome sandwiches or in a salad!

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