Garlic Herb Roasted Tri-Tip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Tri-Tip

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Tri-Tip

Oven-roasted tri-tip rubbed with aromatic garlic and fresh rosemary, served alongside char-flecked asparagus for a savory and satisfying meal.

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NUTRITION

436kcal
Protein
51.6g
Fat
21.0g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

8 oz beef tri-tip

1.5 cup asparagus spears

1 tsp avocado oil

2 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the tri-tip dry with a paper towel to ensure a good sear.

  • 3

    Mince the garlic and finely chop the fresh rosemary.

  • 4

    In a small bowl, combine the minced garlic, rosemary, sea salt, black pepper, and half of the avocado oil to create a paste.

  • 5

    Rub the garlic-herb paste evenly over all sides of the tri-tip.

  • 6

    Place the beef in a roasting pan or cast-iron skillet and roast for 15 minutes.

  • 7

    While the beef is roasting, toss the asparagus spears with the remaining avocado oil and a pinch of salt.

  • 8

    Add the asparagus to the roasting pan around the beef and continue roasting for another 10 minutes, or until the beef reaches an internal temperature of 130°F for medium-rare.

  • 9

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

  • 10

    Slice the beef thinly against the grain and serve alongside the roasted asparagus.

Garlic Herb Roasted Tri-Tip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Tri-Tip

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Tri-Tip

Oven-roasted tri-tip rubbed with aromatic garlic and fresh rosemary, served alongside char-flecked asparagus for a savory and satisfying meal.

NUTRITION

436kcal
Protein
51.6g
Fat
21.0g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

8 oz beef tri-tip

1.5 cup asparagus spears

1 tsp avocado oil

2 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the tri-tip dry with a paper towel to ensure a good sear.

  • 3

    Mince the garlic and finely chop the fresh rosemary.

  • 4

    In a small bowl, combine the minced garlic, rosemary, sea salt, black pepper, and half of the avocado oil to create a paste.

  • 5

    Rub the garlic-herb paste evenly over all sides of the tri-tip.

  • 6

    Place the beef in a roasting pan or cast-iron skillet and roast for 15 minutes.

  • 7

    While the beef is roasting, toss the asparagus spears with the remaining avocado oil and a pinch of salt.

  • 8

    Add the asparagus to the roasting pan around the beef and continue roasting for another 10 minutes, or until the beef reaches an internal temperature of 130°F for medium-rare.

  • 9

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

  • 10

    Slice the beef thinly against the grain and serve alongside the roasted asparagus.