Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup low sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 3 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 2.75 lb beef tri-tip steak, trimmed
  • 1 tbsp kosher salt
  • 2 tsp coarse black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Whisk the olive oil, soy sauce, balsamic vinegar, Dijon, minced garlic, honey, and fresh herbs in a medium bowl.
  2. Place the 2.75 lb tri tip in a large zip top bag and pour in the mixture. Marinate for at least 4 hours.
  3. Remove the steak from the fridge 30 minutes before cooking.
  4. Remove the meat from the marinade and pat it very dry with paper towels. Season generously with salt, pepper, and smoked paprika until the surface is fully coated.
  5. Heat your skillet over medium high heat with a splash of oil. Sear the fat side down for 5 minutes until a deep, dark crust forms.
  6. Flip the roast and immediately place the pan into a preheated oven at 220°C (425°F).
  7. Cook for about 25 to 30 minutes. Check the internal temperature at the 20 minute mark to track progress.
  8. Remove the meat from the oven when the thermometer reads 54°C (130°F) for medium rare.
  9. Transfer the roast to a wooden cutting board and tent loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute.
  10. Locate the point where the grain changes direction (usually in the middle). Slice into thin, 5mm strips to ensure every bite is tender.