Oven Roasted Tritip (my recipe)
1 2 lb Tritip Roast
Very liberal amounts of barbeque seasoning salt (we use McCormick Broiled Steak Seasoning)
Preheat oven to 400 degrees. Allow roast to sit at room temperature for about 15 minutes to get the chill off. There will be a large fat piece on one side of the roast, even if it is pretrimmed from the butcher. With a very sharp knife, remove the fat all in one piece, if possible, while removing as little of the meat as possible. When fat has been removed and set aside, season liberally (really liberally) with seasoning salt on all sides. Rub in well until meat has a good crust on it. Replace fat piece on top of one side of seasoned meat. Season top of fat with a light coating of garlic powder. Place on a baking rack (I use an old cooling rack and a cookie sheet) with the fat side on top. The fat will baste the meat while it is cooking. Bake uncovered for 40 minutes. The tritip will be medium well on the smaller sides and medium to medium rare in the thick middle. Remove the fat piece and discard. Allow to rest for at least 5 minutes before slicing into 1/4 inch slices. Enjoy alone or in a sandwich. Makes about 4 servings.