Oven-Roasted Tri-Tip with Tropical Apricot Pineapple Salsa

Follow our step-by-step guide on how to make Oven-Roasted Tri-Tip with Tropical Apricot Pineapple Salsa.

1. Step 1

   To start, gather your spices in a small bowl: seasoned salt, smoked paprika, garlic powder, and black pepper.

2. Step 2

   This flavorful blend will elevate your tri-tip roast.

3. Step 3

   Next, take your tri-tip roast and pat it dry with paper towels, placing it on a cutting board.

4. Step 4

   Generously rub half of your spice mixture onto one side of the roast, then flip it over and apply the remaining spices to the other side, ensuring every inch is coated in that delicious seasoning.

5. Step 5

   Now, drizzle a teaspoon of olive oil on one side of the tri-tip and use a pastry brush to spread it evenly.

6. Step 6

   Flip the roast again and repeat this step with another teaspoon of olive oil on the opposite side.

7. Step 7

   For the best flavor, wrap your seasoned tri-tip tightly in plastic wrap or place it in a zip-top bag, squeezing out as much air as you can.

8. Step 8

   Pop it in the refrigerator for at least an hour, or up to eight hours if you want to really let those flavors soak in.

9. Step 9

   While the tri-tip is marinating, let’s whip up a vibrant salsa.

10. Step 10

    In a non-reactive container, mix together chopped apricots, pineapple tidbits along with their juice, diced bell pepper, chopped cilantro, minced jalapeño, lime juice, minced garlic, and a pinch of salt.

11. Step 11

    Seal the container and let it chill in the fridge for at least an hour to allow the flavors to meld beautifully.

12. Step 12

    When you’re ready to cook, take the tri-tip out of the fridge and let it sit at room temperature for about 30 minutes.

13. Step 13

    Preheat your oven to 400°F (200°C) so it’s nice and hot when the time comes.

14. Step 14

    In an oven-proof nonstick skillet, heat the remaining four teaspoons of olive oil over medium-high heat.

15. Step 15

    Carefully unwrap the tri-tip and place it in the sizzling oil, searing each side for about 3 to 4 minutes until it’s beautifully browned.

16. Step 16

    If there’s any excess oil in the skillet, you can blot it away with paper towels using tongs.

17. Step 17

    Now, transfer the skillet to your preheated oven and roast the tri-tip for 15 to 20 minutes, or until it reaches your desired doneness—aim for an internal temperature of 140°F (60°C) for that perfect medium-rare.

18. Step 18

    Be careful not to overcook it, as that can lead to a tougher texture.

19. Step 19

    Once it’s done, remove the skillet from the oven and tent the tri-tip with foil, allowing it to rest for about 10 minutes.

20. Step 20

    This resting period is crucial for juicy slices! After resting, slice the tri-tip thinly against the grain, aiming for about 1/4-inch thick pieces.

21. Step 21

    Serve your succulent roast alongside the chilled apricot and pineapple salsa for a delightful burst of flavor.

22. Step 22

    Enjoy your delicious creation!.