Chili-Crusted Tri-Tip Roast
This recipe for Chili-Crusted Tri-Tip Roast uses a simple rub on Omaha Steaks Tri-Tip Roast to create a delicious entrée in no time. The chili powder and cumin in the 5-ingredient rub give the slow-roasted tri-tip a little bit of spice for an easy entrée whose simple yet delicious flavor is sure to become a favorite.
Servings: 8
Calories: 180kcal
Ingredients
- 1 Omaha Steaks Beef Tri-Tip Roast
- Salt and pepper
Rub
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Instructions
- Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Carve roast across the grain into thin slices. Season with salt and pepper, as desired.
Nutrition
Calories: 180kcal | Carbohydrates: 1g | Protein: 17g | Cholesterol: 55mg | Sodium: 65mg | Fiber: 1g