Easy Oven Tri Tip with Roasted Garlic and Gorgonzola Butter

This was a HUGE hit with my husband. The idea for this recipe came to me because I had a beautiful tri tip that needed to be cooked and had not been marinated. I love big flavor and thought what can I do to add flavor to this? I also did not want to BBQ the tri tip because it was an unusually cold and windy day. I did a little research and thanks to a leftover hunk of a really amazing Gorgonzola cheese from, where else, Trader Joe's... and all the garlic I always have in my pantry... a star was born.

What you need:

About a 2 lb tri tip, trimmed (your butcher can do this for you, a lot of them already come this way. Trimmed does not mean there is NO fat, it has just been cleaned up a bit)
Olive Oil
Ghee or clarified butter (you can use regular butter)
1 head of garlic
About an ounce and a half to 2 ounces of Gorgonzola or blue cheese

First, you need to roast your garlic. I did this while my tri tip was in the oven, but its a good idea to get it going right away so it can cool a bit afterwards. All you do is chop the pointy end off the head of garlic off (I know, I am so technical...hopefully that makes sense), place the head of garlic in some foil, pour olive oil over the top, wrap it up and pop it in the oven. It will take about 30 minutes at 325, about 20-25 minutes at 350. You want the exposed cloves of garlic on the top to look golden brown, you may have to unwrap to check and possibly keep cooking depending on your oven.

Moving onto the tri tip, preheat the oven to 350 if it wasn't already. Heat a couple glugs of olive oil in a large skillet on high heat. Season both sides of the tri tip liberally with salt and pepper. Add the tri tip to the skillet, fat side down. Sear for a few minutes until golden brown, and flip over to the other side. If you have the tri tip in an oven safe pan, just pop that sucker right into the oven at this point. If not, sear for a couple more minutes and transfer the tri tip to an oven safe dish (pour everything in the pan over the top), fat side up, and pop that in the oven. The tri tip will bake for about 10 minutes per pound, mine took a little over 20 minutes. It doesn't take long! Trust me on this! Nothing worse than a well done tri tip. Unless you like it that way. In which case, please move on to another recipe and don't waste a tri tip.

For the "butter", you actually only need about a tablespoon of ghee or butter. Add that to a bowl with the cheese, and mash together with a fork. I guess you could do this in a food processor but I didn't want to clean mine afterwards. Those guys suck to clean. Once the garlic is roasted and cooled a bit, squeeze all the cloves out of the peel into the "butter" mixture. Roasted garlic has a creamy texture much like butter, so a lot of the taste and texture comes from the garlic. Mix this all together with a little salt to taste and a squirt or two of Worcestershire sauce if you have it. That's it!

Let the tri tip rest for about 10 minutes. Slice against the grain, top with your roasted garlic and Gorgonzola butter. Enjoy! You're gonna love it.

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