2 tablespoon NOLA Blends garlic olive oil (or non infused olive oil)
5-6 cloves garlic, minced
2 tablespoons minced fresh rosemary
kosher salt and black pepper
Place roast in zip-top bag. In a small bowl, whisk together remaining ingredients except salt and pepper. Pour marinade over roast in bag and smash around to cover all the meat. Place in fridge for 6-8 hours, or up to 24 hours for more flavor.
Preheat oven to 425 degrees. Place roast in shallow baking pan and sprinkle with kosher salt and black pepper. Roast for 30-40 minutes until an instant-read thermometer registers 135-140 degrees. Remove from oven and tent with foil for 15 minutes. Slice against the grain to serve.
If desired, spoon pan drippings over sliced meat to serve. Since tri-tip is a lean cut it won't have too much, but you can extend the juices by adding a little beef broth or hot water, and a pat of butter to pan. Make sure to taste first, to make sure it's not too salty and that it hasn't burned on the bottom of the pan.
By Richard Simmons
Owner of NOLA Blends which is an eCommerce Gourmet Grocery Store that Sells High Quality Non-GMO Olive Oils and Balsamic Vinegars.