Santa Maria Oven Tri Tip with Quick Salsa Fresca | PALEO, Whole30
Servings: 4
Calories: 463kcal
Ingredients
- 2 1/2 lb tri tip roast
Santa Maria spice blend
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- pinch chipotle powder or cayenne
For the Salsa
- 1 cup tomatoes, chopped (I use grape tomatoes)
- 1/2 red or white onion, diced
- handful cilantro, chopped
- 1/2 juice of a lime
- 1/4 tsp cumin
- 1/4 tsp chipotle powder or cayenne (optional- for heat)
- pinch salt and pepper to taste
Instructions
- Combine the Santa Maria spices in a small bowl. Pat the blend over the entire tri tip so the seasoning sticks well. Cover and refrigerate for 2 hours or overnight. Before cooking, allow the meat to rest at room temperature for at least 15 minutes (don't put it straight into the hot oven).
- Preheat the oven to 450ºF. Place the seasoned tri tip in a baking dish or roasting pan and transfer to the oven. Roast for 25 to 35 minutes depending on the level of doneness you prefer (I cooked mine for around 30 minutes to an internal temperature of 145 for medium well).
- Chop the vegetables for your salsa, and add all of the ingredients to a blender or food processor. Give the mixture a few pulses until it's broken down to the consistency you prefer (I only pulsed around 3 times). Season to taste with salt & pepper. Refrigerate the salsa until you're ready to serve.
- When the meat finishes cooking, allow it to rest for around 10 minutes before slicing. Serve with salsa fresca scooped over top, on top of a green salad or with your favorite sides.
Nutrition
Calories: 463kcal | Carbohydrates: 4g | Protein: 59g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 184mg | Sodium: 737mg | Fiber: 1g | Sugar: 2g | Iron: 4mg