Tri-tip assado

Ingredientes

• 2 to 2 1/2 lb tri tip*
• 2 tsp kosher salt, (or to taste)
• 1 1/2 tsp fresh cracked black pepper
• 1 tsp ancho chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 Tbsp vegetable oil

Modo de preparo

1. 1

   In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.

2. 2

   Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.

3. 3

   Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.

4. 4

   Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.

5. 5

   Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature, about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).

6. 6

   Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.

7. 7

   Add 1 Tbsp vegetable oil to the skillet.

8. 8

   Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).

9. 9

   Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.