roasted tri-tip and salsa recipe

Roasted Tri-Tip with an Avocado, Pomegranate, and Orange Salsa

This colorful and delicious dish is the perfect centerpiece for your holiday meal—it’s a popular holiday tradition on the West Coast, in particular. Enjoy 100% grass-fed tri-tip roast with an easy-to-make, flavorful salsa.

roasted tri-tip with salsa

Roasted Tri-Tip with an Avocado, Pomegranate, and Orange Salsa

A holiday tradition in California.
4 from 3 votes
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Protein: Beef
Cut: Tri-Tip Roast
Diet: Dairy Free, Gluten Free
Course: Brunch, Main Course
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • 1 package ButcherBox Tri-Tip Roast thawed, thoroughly dried
  • ½ cup scallions minced
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoon cooking oil

Avocado, Pomegranate, and Orange Salsa

  • 3 avocados medium dice
  • 3 oranges segmented
  • 10 sprigs cilantro finely chopped
  • ½ cup pomegranate seeds
  • 1 lime juiced and zested
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 jalapeño pepper (optional) seeded, minced


  • Preheat oven to 375°F.
  • Combine scallions, kosher salt, black pepper, and 1 tablespoon of cooking oil together.
  • Evenly press scallion mixture onto tri-tip roast.
  • Heat a skillet on medium-high heat, add remaining cooking oil to hot pan, and sear both sides of tri-tip for 3 minutes.
  • Remove from skillet and place on a roasting rack inserted on a baking sheet. Place in oven and roast for 45 minutes or until meat thermometer inserted into thickest part reads 125°F.
  • Remove from oven and let tri-tip roast rest for 10 minutes before slicing against the grain.

Avocado, Pomegranate and Orange Salsa

  • Combine all ingredients together.
  • For best results prepare salsa 10 minutes before tri-tip is pulled from the oven and let the salsa rest while the roast rests.
  • Serve and enjoy!


Chef Tips: The stem of the cilantro sprig is completely edible, no need to pick the leaves off. Simply finely chop the stems with the leaves.
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