Posted by: inyomouth | February 11, 2010

Vegetarians: Avert Your Eyes [Or, Herbed Tri-Tip Roast]

Dear Mom,

I did it. I cooked red meat.

No one got sick, it wasn’t too squishy or too chewy or too pink or too weird to look at… and it didn’t have any lines on it.

Love,

Maleesa

(For a delicious, oven-roasted tri-tip recipe, keep reading)

2 lbs tri-tip – FAT EXTRACTED (That can be quite a chore depending on how much you pay for it…I scored at a scolari’s sale and got 3 lbs for $4, but then spent about 30 minutes taking off a pound of fat. I don’t like fat, but I like low prices.)

1 tsp salt

1 tsp garlic powder

1 tsp pepper

1 1/2 tsp chili powder

1 tsp oregano

1 tsp thyme

1/2 tsp dried mustard

2-3 tablespoons olive oil

1 tsp brown sugar

3-4 squirts soy sauce


1. Mix all ingredients into a delightful paste that looks like this:

2. Rub tri-tip with seasoning mix. Put in bag and let marinate at least an hour. (I prepared mine the night before).

3. Preheat oven to 350 degrees when ready to cook.

4. Place meat on foil lined glass dish.

5. Set timer to at least an hour, maybe 10 minutes more depending on preferred doneness.

6. Remove, slice, enjoy! Serve with broiled red potatoes with butter and dried dill sprinkled on top.

.m

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