Last Updated on November 21, 2023
Simmering garlic in olive oil produces a sweet, golden paste to slather on a roast along with a smoky spice rub. The meat soaks up all the flavor, and leftover slices make a great sandwich.
Ingredients
- 1 pkg ButcherBox Tri-Tip Roast
- ¼ c ghee
Dry Rub
- 1 Tbsp ancho chili powder
- 1 Tbsp Aleppo chili powder
- 1 Tbsp chipotle powder
- 1 Tbsp smoked paprika
- 1 Tbsp smoked salt
- 1 Tbsp black pepper coarse ground
Garlic Confit
- 1 c olive oil enough to cover garlic cloves
- ½ c garlic whole and peeled
- 1 tsp kosher salt
Instructions
- Preheat oven to 225℉.
- Bring tri-tip roast to room temperature.
- Place olive oil and garlic in a small saucepan. Bring to a simmer on low/medium heat and cook until garlic turns soft and golden. Remove from heat, drain oil (reserve oil for future uses) and add kosher salt. Mash garlic into a paste.
- In a mixing bowl combine spices for dry rub. Rub mix all over tri-tip then spread garlic paste all over tri-tip.
- Place tri-tip on a wire rack ontop of a sheet pan. Roast in oven for 1½ hours, or until internal temperature of roast reaches 120℉. Let the roast rest for 5 minutes.
- In a preheated castiron skillet melt ghee on high heat. Once ghee begins to smoke sear tri-tip on all sides for 30 seconds per side.
- Remove from heatr and let rest 5 minutes before slicing thinly against the grain. Leftovers make a great sandwich or salad!
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Yankel Polak is the Head Chef at ButcherBox.
