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Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Juicy oven-roasted tri-tip topped with zesty apricot-pineapple salsa for a taste of summer in every bite!
Ingredients:
  • 2 teaspoons seasoned salt
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon ground black pepper
  • 1 (1 1/2 pound) beef tri-tip roast
  • 2 tablespoons extra-virgin olive oil, divided
  • 0.75 cup diced dried apricots
  • 0.5 (8 ounce) can pineapple tidbits, undrained
  • 0.33333334326744 cup diced red bell pepper
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons minced jalapeno pepper, or to taste
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 0.25 teaspoon salt, or to taste
Instructions:
  • Mix seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
  • Dry off the tri-tip with paper towels and set it on a cutting board or plate. Coat one side of the tri-tip with half of the spice mixture, then do the same with the other side. Drizzle 1 teaspoon of olive oil over one side and spread it evenly with a pastry brush. Repeat this with the other side using another teaspoon of olive oil.
  • Wrap the seasoned tri-tip in plastic wrap or a zip-top bag, removing as much air as possible. Chill in the refrigerator to marinate for 1 to 8 hours.
  • Prepare the fruity salsa by mixing apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Cover and chill in the refrigerator for at least 1 hour, or longer for enhanced flavor as the apricots tenderize.
  • Let the tri-tip sit at room temperature for around 30 minutes.
  • Preheat the oven to 400°F (200°C) while you prepare the other ingredients.
  • In an oven-proof, nonstick skillet over medium-high heat, heat the remaining 4 teaspoons of olive oil. Unwrap the tri-tip and place it in the hot oil, browning each side for 3 to 4 minutes. Use tongs to quickly blot any excess oil in the skillet with paper towels.
  • Bake the tri-tip in the preheated oven until it is firm but still pink, for 15 to 20 minutes or until it reaches your preferred level of doneness. Use an instant-read thermometer to check that the center reads 140°F (60°C). Avoid cooking to a higher internal temperature to prevent the meat from becoming tough.
  • Take out of the oven and cover loosely with foil for approximately 10 minutes. Cut into thin slices, approximately 1/4-inch thick, against the meat grain. Enjoy with the chilled salsa.

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