Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa

It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 335 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 2 tablespoons fresh lime juice
• ⅓ cup diced red bell pepper
• 2 teaspoons seasoned salt
• ¼ teaspoon salt, or to taste
• ½ teaspoon smoked paprika
• ¾ cup diced dried apricots
• 2 tablespoons minced jalapeno pepper, or to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 (1 1/2 pound) beef tri-tip roast
• ½ (8 ounce) can pineapple tidbits, undrained

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.

Step 3

Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.

Step 4

Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.

Step 5

Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.

Step 6

Allow tri-tip to come to room temperature, about 30 minutes.

Step 7

Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.

Step 8

Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.

Step 9

Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.