Monday, September 24, 2012

Hoisin Marinated Tri Tip Roast

I have just discovered tri tip roasts.  As a rule (and someone who is slightly weird about meat) I buy meat that is hormone/steroid free.  Because natural meat is higher in price I stick to the cuts that are less expensive, hamburger, stew meat, pot roasts, etc.  A few times a year I will make fajitas with skirt steak, mmm so good.  But as my boys, and their appetites, grow I'm finding that I'm more and more conscience about how much I spend on meat.  So when I came across this recipe for hoisin marinated tri tip I was fully prepared to buy a less expensive cut in place of tri tip.  To my surprise tri tip is not THAT much more than other cuts of beef I gravitate to.  In addition, it's very low in fat, does not take long to cook and because of it's triangular shape everyone can have the wellness they prefer (skinny end well done, wide end medium:)

The night before mix the marinade in a gallon ziploc.  Rinse, pat dry and add the tri tip to the marinade and chill overnight.

About 30 minutes before you cook the trip tip set it out on the counter to take the chill off.  The roast will be more tender by doing this.

To cook, pat the meat dry with a paper towel.  Heat a large oven safe pan over medium high.  Add olive oil and brown meat on both sides.  Pour the marinade into a small sauce pan and bring to a boil for several minutes, til sauce is thickened.

Place a temperature gauge in the thickest part of the meat, making sure it doesn't go through the other side and place in the oven til desired doneness, about 20 minutes for medium rare.

When meat is done place it on a large cutting board and cover with foil to rest for 10-15 minutes.

Slice thin against the grain and serve with the reduced marinade.

Hoisin Marinated Tri Tip Roast
adapted from Chow

1/4 c hoisin sauce
1/2 t ground ginger
1/4 t ground garlic
2 T rice vinegar
2 T soy sauce
fresh ground pepper
1 tri tip roast
2 T olive oil

The night before combine all ingredients into a ziploc bag.  Seal and refrigerate over night.  30 minutes before cooking set roast on counter.  Heat oven to 375F.  Heat olive oil in a large oven safe skillet.  Brown meat on both sides.  Place a temperature gage in thickest part of meat and place in oven to finish, 20-25 minutes.

Remove from pan and cover with foil for about 10 minutes.  Cut into thin slices and serve with reduced marinade.  Enjoy!

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