Tri-Tip Roast w/ Herbed Baby Potatoes

Tri-Tip is more economical that some other cuts, and will have great flavor. Marinating will tenderize it. Something like a tenderloin roast will cost considerably more, and you will need to trim it, or pay the butcher to do that. You choose! Tri-tip is also usually a decent size for a smaller family. This recipe serves 4 or so.

One to several days earlier, marinate a Tri-Tip Roast in a simple marinade in a zip-lock bag. Add to bag:

> One Tri-Tip roast (2 lb., more or less) > one splash (approx. 1-2 TBS.) red wine vinegar > one splash soy sauce > one splash olive oil > one splash sweet black rice vinegar (or 2 tsp. sugar)

Let marinate up to several days. Sear roast in smoking hot pan; turn only when browned on one side, to then brown the other. Put pan in 400° oven; roast for 30 min. or so—test with meat thermometer; let it reach 120° for medium rare. Remove and let rest at least 15 min. before cutting, so roast will reabsorb its juices.

 

HERBED POTATOES

Prepare herb mix of:

> Chopped fresh rosemary > Chopped fresh sage > Splash of olive oil

You can make a big batch of the herbs w/oil, and freeze what’s left; it’ll keep for months.

Microwave the following mix of potatoes and herb/oil, 15 min. or so until tender, in ceramic bowl with lid on:

> 10-12 baby potatoes > 2 TBS. herb/oil mix

To serve, cut Roast into thin slices; serve with the potatoes.

 

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