YOUR SOLIN GENERATED RECIPE
Garlic Herb Roasted Tri-Tip
Oven-roasted tri-tip rubbed with aromatic garlic and fresh herbs, served alongside tender asparagus and caramelized sweet potatoes for a savory, nutrient-dense meal.
INGREDIENTS
3.5 oz Tri-tip roast
0.5 tbsp Extra virgin olive oil
3 cloves Garlic
1 tsp Fresh rosemary
1 tsp Fresh thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Asparagus
0.5 medium Sweet potato
PREPARATION
Preheat your oven to 425°F (220°C).
Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with half of the olive oil, sea salt, and black pepper.
Pat the tri-tip roast dry with paper towels and rub the garlic-herb mixture evenly over all sides of the meat.
Prepare the vegetables by dicing the sweet potato into 1/2-inch cubes and trimming the woody ends off the asparagus.
Toss the sweet potatoes and asparagus with the remaining olive oil and a pinch of salt on a large rimmed baking sheet.
Place the tri-tip in the center of the baking sheet, nestling it among the vegetables.
Roast in the oven for 20-25 minutes, or until the internal temperature of the beef reaches 130°F for medium-rare.
Remove from the oven and transfer the tri-tip to a cutting board, allowing it to rest for at least 10 minutes to lock in the juices.
Slice the beef thinly against the grain and serve alongside the roasted vegetables.