I’ve totally got the hook up here, you guys. There’s a lot of entraining to be done this time of year, so here you go. Look no further.
I typically do my grocery shopping alone on Sunday’s during nap time. It’s sacred time for me..almost therapeutic. I can focus on my list, browse for sales/new items and truly take my time and do a thorough job so that I don’t have to run back to the store another 10 times before the end of the week. In my mind going into the week with a clean, full refrigerator and a meal plan for dinners guarantees me this super odd sense of organization and structure.
But this past weekend we switched it up a bit. We had a little family outing to the grocery store.
I purchased this Tri Tip Roast on accident during that trip to Trader Joes. At one point I grabbed a brisket, which was on my list/meal plan for the week…but you know, theres two kids in tow. Each one with their own mini cart. And a husband thats hanging out by the samples. That’s a lot to manage.
It surely wasn’t the most relaxing trip. The minute we walked through that door they made a run for those carts and their hands magically became ninja-like. Superhuman. Do we need this mom? How about this? Mom, could we have this for a treat? We haven’t tried these, mom! All while they physically attempted to put the items in their cart.
And then theres my husband. I’ll go grab Jude some juice at the sample station. Theres really good sausage over there they are sampling, you want me to grab you one? Make. It. Stop.
So basically, grocery shopping with them is like brushing my teeth while eating popcorn. I am literally flushed writing about this right now.
But back to this Tri Tip Roast. Total accidental score. I definitely had a brisket in my hand but among the chaos I must have put it down and then grabbed this roast instead, not realizing it. I had to do my research on the cut of beef as I was completely unfamiliar with it. It’s always available at Trader Joes, and it sounds like several other markets carry it, including Whole Foods, but if your local market doesn’t carry it, ask your butcher to order you one. Get your hands on one, guys, ASAP. I’m hooked.
A Tri Tip Roast is a lean, ridiculously tender cut of beef and has a deceiving name. When I hear the word roast I think slow cooking, braising or baking for a long period of time . Not this cut. Nope. It can be grilled or oven roasted and simply sliced to perfection. Compare it to a beef tenderloin…but much less expensive.
I basically used my favorite simple beef marinade on it and pan roasted it because, well, I just love the results from pan roasting any meat. The outcome was divine; succulent, tender amazingness.
This Red Wine Balsamic Tri Tip Roast just screams dinner party-but it’s just as appropriate for a busy weeknight as there is truly nothing to it; a simple marinade that can be done in advance, a quick pan sear and a super fast date in the oven is all it takes. It’s elegant, rich and so so dreamy. My husband has not stopped talking about it. So basically, that trip to Trader Joe’s was all worth it. Consider it eating popcorn and then brushing your teeth…maybe just not flossing afterward 😉
Red Wine Balsamic Tri Tip Roast
1/4 Cup Red Wine (any will do-use one you would drink-I used a Malbec)
2 Tablespoons Balsamic Vinegar
2 Tablespoons Tamari (can sub soy sauce but won’t be gluten free)
1 Tablespoon Honey
1 Tablespoon Chopped Fresh Rosemary
2 Garlic Cloves, smashed
2 Teaspoons Kosher Salt
1 Teaspoon Black Pepper
1 (approx 2 pound) Boneless Tri Tip Roast, trimmed of fat
Whisk the first 8 ingredients together in a small bowl. Place the roast in a shallow baking dish or resealable plastic bag, pour the marinade over the top and turn the roast to coat. Marinate in the fridge for as little as two hours or up to overnight.
Preheat oven to 400. Heat a large cast iron or oven safe skillet over high heat. Place roast in the pan and sear for 2 minutes or until a nice crust forms on the one side. Flip roast over, place the pan in the preheated oven and cook for approximately 20 minutes (for medium rare) or until a thermometer inserted in the middle reads 128-130 degrees. Let rest for 15-20 minutes and slice against the grain. Serves 4+.