Oven Roasted Tri Tip with Chili Lime Seasoning
This oven roasted trip tip with chili lime seasoning is like a grilling party in the house! The zesty chili lime spice blend is also great for roasted chicken, shrimp or even vegetables like roasted potatoes. (Grilling instructions included too!)
Servings 6
Calories 405kcal
Ingredients
- 2 ½ lb tri tip roast
- Grated zest from 1 fresh lime
- 1 tablespoon kosher salt
- 2 teaspoon chile chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon black pepper
Instructions
- Using a fine grater or zester, grate the zest from your lime into a small bowl. Add the seasonings in the bowl and mix to combine.
- Trim off any large deposits of fat surrounding the tri-tip. For grilling you want a little bit of fat, but nothing larger than ½-inch thick.
- Coat the entire roast with chili lime seasoning. You will make more seasoning than needed, so jar what is left to use again later.
- For oven roasting, preheat the oven to 450º F.
- Place the tri-tip fat side up on a rack in a shallow roasting pan.
- Roast for 30 minutes and begin checking the internal temperature on a meat thermometer: for medium-rare, 135º-140º F and 140º-145º F for medium.
- If grilling, heat grill to 275ºF temperature and place roast on the grill, fat side up. Close grill and cook until the temperature of the meat reaches 135ºF inside. Remove roast from grill and place meat directly on the coals and sears each of the roast
- Transfer roast to a platter and let rest 10 minutes.
- Slice thinly across the grain and serve immediately.
Notes
Cooking Suggestions: You can use smoked paprika or sweet. There are so many varieties of chile powders available, from red to green, spicy to mild and of course from every type of pepper. So choose your favorite or use a combination.
Salts come in a variety of saltiness. If you are using sea salt, start with half the amount listed, taste the mix and see if you need to add more salt. Do not substitute kosher salt with the amount in regular salt.
TO STORE: Store any leftover roast in an airtight container and refrigerate for up to 4 days. Do not reheat steak in the microwave, but sauté chopped steak in a hot pan with a little butter or olive oil.
TO FREEZE: You could also freeze leftovers, but I suggest not to do this as the texture does change when frozen and thawed.
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 2g | Protein: 49g | Fat: 21g | Cholesterol: 157mg | Sodium: 730mg | Fiber: 1g
