Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa Recipe

When it comes to making a satisfying and flavorful dinner, few things beat a perfectly cooked tri-tip. This oven-roasted tri-tip with apricot and pineapple salsa is the ultimate combination of tender, juicy meat and a sweet-and-tangy fruit salsa. This recipe offers a delicious twist on the classic tri-tip dish, bringing together the savory flavors of the meat with the bright and refreshing taste of the homemade salsa.

The tri-tip is a cut of beef that comes from the bottom sirloin and...

The tri-tip is a cut of beef that comes from the bottom sirloin and is known for its rich flavor and tender texture. By roasting it in the oven, you can achieve a perfectly cooked and consistently juicy result every time. The addition of the apricot and pineapple salsa adds a pop of fruity sweetness and a hint of acidity that complements the richness of the meat, making every bite a burst of flavor.

Whether you're hosting a gathering or simply looking for a special meal to enjoy with your family, this oven-roasted tri-tip with apricot and pineapple salsa is sure to be a hit. The combination of the succulent meat and the vibrant salsa makes for a dish that is both impressive and inviting. Plus, with the easy and straightforward cooking process, you can spend more time savoring the meal and less time laboring over the stove.

This recipe is a great choice for those who love to experiment with different flavors and ingredients. The sweetness of the apricot and the tanginess of the pineapple create a salsa that is both unique and delicious. Feel free to customize the salsa to your liking by adjusting the amount of each fruit or adding other complementary ingredients such as jalapeños or cilantro.

Overall, this oven-roasted tri-tip with apricot and pineapple salsa is a delightful and satisfying dish that is sure to become a new favorite. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is approachable and enjoyable for all. So, roll up your sleeves, preheat your oven, and get ready to create a meal that is as impressive as it is delicious.

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

Information

Prep Time: 30 mins
Cook Time: 20 mins
Additional Time: 1 hr 40 mins
Total Time: 2 hrs 30 mins
Servings: 4
Yield: 4 servings

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

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.

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.

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.

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

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

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.

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.

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.

Nutrition

335 cal.

Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 82mg
Sodium: 675mg
Total Carbohydrate: 23g
Dietary Fiber: 3g
Total Sugars: 18g
Protein: 30g
Vitamin C: 24mg
Calcium: 39mg
Iron: 4mg
Potassium: 786mg

How to Make Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa - A Step-by-Step Guide

Ingredients

Information

Nutrition

335 cal.

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