The roasted garlic and shallots boost the rich, beefy flavor of the meat in this Roasted Shallot Tri-Tip recipe. This Tri-Tip steak is great to eat on its own, with veggies and rice or in a salad. This is one of our favorite cuts of meat. The best thing about serving tri-tip is the different levels of doneness you can achieve due to the triangular shape of the cut. The smaller tapered end tends to be medium, while the thicker end is more medium-rare. Tri-tip is also a bit less expensive compared to other steaks like ribeye or strip. Fear not, Tri-Tip is still tender and has a nice, beefy flavor.
The grocery list.
- Tri-tip (2-3lbs) – Tri-tip is a lean meat, but it’s very flavorful and tender.
- Kosher salt – Salt and pepper can add a lot to a steak.
- Ground black pepper – Pepper forms a good crust on the meat.
- Olive oil – To sear your steak.
- Salted butter – The salted butter is to cook the shallots and garlic.
- Roasted garlic – Garlic and shallots add a great savory flavor to the meat.
- Shallots – Shallots and garlic don’t overpower the beefy flavor of the steak.
The preparation.
You’re going to start by searing your Tri-Tip in a cast iron skillet before putting the skillet in the oven.
Preheat the oven to 400°F.
Season the tri-tip with salt and pepper. Tri-tip doesn’t need much added seasoning because it’s a very flavorful cut of meat. Heat a large oven-safe skillet or cast iron over medium heat and add the olive oil. When the oil begins to shimmer, add the tri-tip to sear. Cook on both sides for 3-4 minutes to form a nice crust.
Add the butter to the skillet to melt. Add the roasted garlic and sliced shallots, tossing in the melted butter to coat. Cook for 2-3 minutes until lightly browned. Turn off the heat on the stovetop. Pile the garlic and shallots on top of the tri-tip and place in the oven to finish cooking.
Cook for 7-10 minutes or until the internal temperature of the tri-tip is 135°F. Remove the skillet from the oven and move the tri-tip to a large cutting board. Rest for 7 minutes before slicing. Slice the meat against the grain. Serve topped with the roasted shallots and garlic.
Looking for more steak recipes?
Here are a few to try:
Traeger Grilled Picanha Steak with Herby Garlic Butter
Lastly, if you make this Roasted Shallot Tri-Tip recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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Ingredients
- 1 (2-3 pound) Tri-Tip
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 bulb roasted garlic
- 2 shallots, sliced thin
Instructions
- Preheat the oven to 400°F.
- Season the tri-tip with salt and pepper. Heat a large oven-safe skillet or cast iron over medium heat and add the olive oil. When the oil begins to shimmer, add the tri-tip to sear. Cook on both sides for 3-4 minutes to form a nice crust.
- Add the butter to the skillet to melt. Add the roasted garlic and sliced shallots, tossing in the melted butter to coat. Cook for 2-3 minutes until lightly browned. Turn off the heat on the stovetop. Pile the garlic and shallots on top of the tri-tip and place in the oven to finish cooking.
- Cook for 7-10 minutes or until the internal temperature of the tri-tip is 135°F. Remove the skillet from the oven and move the tri-tip to a large cutting board. Rest for 7 minutes before slicing. Slice and serve topped with the roasted shallots and garlic.