A GREAT FAMILY RECIPE FOR ANY OCCASION
INGREDIENTS
Iron Skillet (if you have one, it makes this a one pot, clean and easy Dad style recipe)
Sweet peppers
Butternut Squash
Whole peeled garlic
Cippolini onions
Shallots
Thyme lightly coated with olive oil so it doesn’t burn
A Seasonal Starch for example: root vegetables like potatoes and or squash. For this recipe I used what I had which were Butternut Squash and sweet pepper varieties
INSTRUCTIONS:
Preheat oven to 350 degrees. Season tri-tip with your choice rub. I always drizzle with a little olive oil and add the salt and pepper rub. Sear your Tri-tip in a very hot skillet on both sides. Wash and peel your vegetables, chop into just larger than bite size pieces and place around the meat. Add Thyme and garlic as pictured and pop the skillet uncovered into a preheated oven for 45-60 minutes for a 2 – 3 pound tri-tip roast. Cover with foil lightly and let sit in the warm, but off , oven for another 30-45 mins.
Serve with your favorite salad, followed by fresh seasonal fruit for desert!
Enjoy your weekend!
Image and recipe by
CHEF Ryan
