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!
Notes
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.