NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Tri-tip roast

0.25 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Mince the garlic cloves as finely as possible.

• 3

  In a small bowl, whisk together 1 tablespoon of the olive oil with the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to form a thick herb paste.

• 4

  Pat the tri-tip roast completely dry with paper towels and rub the herb paste evenly over all sides of the meat.

• 5

  Heat a large oven-safe skillet over medium-high heat and sear the roast for 3 minutes per side until a deep golden crust forms.

• 6

  Transfer the skillet directly into the oven and roast for 12 to 15 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 7

  While the meat is roasting, spread the asparagus on a baking sheet, drizzle with the remaining olive oil, and roast for 10 minutes until tender and slightly charred.

• 8

  Remove the roast from the oven and transfer it to a cutting board to rest for at least 10 minutes to lock in the juices.

• 9

  Slice the tri-tip thinly against the grain and serve immediately alongside the roasted asparagus.