Santa Maria-Style Tri-Tip with Roasted Vegetables
Ingredients
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1½ teaspoons salt
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1½ teaspoons black pepper
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1½ teaspoons paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon light brown sugar
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1½ pounds tri-tip roast
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Make the spice blend
Place the salt, pepper, paprika, garlic powder, onion powder and brown sugar in a large bowl. Whisk to break up lumps and combine.
1½ teaspoons salt
1½ teaspoons black pepper
1½ teaspoons paprika
1 teaspoon light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
large bowl
measuring spoons
whisk
Season the tri-tip
Pat tri-tip dry with paper towels and place it in the large bowl. Rub the spice blend all over the meat. Transfer the tri-tip to a resealable plastic bag and let it marinate at least 12 hours in the fridge, up to 24 hours. Once marinated, let the tri-tip sit at room temperature 1 hour before cooking.
1½ pounds tri-tip roast
paper towels
resealable plastic bag
Season the vegetables
Place the carrots, parsnips and mushrooms on the June Pan. Drizzle the oil over the vegetables and sprinkle with the salt and pepper. Toss to coat.
3 carrots
1 parsnip
4 ounces mushrooms
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
June Pan
Place the Roasting Rack and tri-tip on the June Pan and insert the June Food Thermometer
Set the June Roasting Rack in the June Pan, over the vegetables. Place the tri-tip on the roasting rack. Insert the June Food Thermometer into the thickest part of the tri-tip. Confirm cooking preferences using the button below. Recommended settings are Rare or Medium Rare.
June Roasting Rack
June Food Thermometer
Roast the tri-tip and vegetables
Place June Pan on the middle shelf of the June Oven. Cook the food until the tri-tip is cooked to your preference and the vegetables are tender and caramelized, about 30 minutes. June will notify you when the food is ready.
June Oven
Rest the tri-tip and serve with vegetables
Remove the food from the June Oven. Allow the tri-tip to rest at least 15 minutes on the June Roasting Rack before slicing. Slice the tri-tip as desired, and serve with vegetables on the side.