Name: Garlic Herb Roasted Tri-Tip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tri-tip roast; 0.5 tbsp Olive oil; 2 clove Garlic; 1 tsp Rosemary; 1 tsp Thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus; 0.5 tbsp Olive oil; 0.25 tsp Sea salt

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

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Tri-Tip

Oven-roasted tri-tip rubbed with aromatic garlic and fresh rosemary, served with crisp-tender asparagus for a savory, melt-in-your-mouth experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.1g

Fat

29.9g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Tri-tip roast

0.5 tbsp Olive oil

2 clove Garlic

1 tsp Rosemary

1 tsp Thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 tbsp Olive oil

0.25 tsp Sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F (220°C) and line a roasting pan with parchment paper.
2
Pat the tri-tip roast dry with paper towels to ensure a good sear.
3
In a small bowl, combine 0.5 tbsp olive oil, minced garlic, rosemary, thyme, 0.5 tsp sea salt, and black pepper to create a paste.
4
Rub the garlic-herb paste evenly over all sides of the tri-tip.
5
Place the roast in the prepared pan and cook for 25 to 30 minutes, or until the internal temperature reaches 130°F for medium-rare.
6
While the beef roasts, toss the asparagus spears with the remaining 0.5 tbsp olive oil and 0.25 tsp sea salt on a separate baking sheet.
7
Add the asparagus to the oven during the last 12 minutes of the beef's cooking time.
8
Remove the tri-tip from the oven and transfer to a cutting board; tent loosely with foil and let rest for 10 minutes.
9
Slice the tri-tip thinly against the grain and serve alongside the roasted asparagus.