With the cooler temps, I thought I'd try some nice warm comfort food. This does a couple things: 1) gives us something warm in our bellies and 2) warms up the house with the oven!! I had found one recipe but then realized I didn't have the cut of meat I needed. So I combined a couple of recipes to make a meal that was truly no less than amazingly flavorful. The beef turned out tender, and the vegetables provided great complementary taste. This recipe takes some planning because you should marinate the meat at least one hour.
Roasted Santa Maria Tri-Tip with Brussels Sprouts and Sweet Potatoes
2 pound tri-tip steak
1/4 cup olive oil (divided)
12 oz Brussels sprouts, trimmed and halved
1 medium sweet potato, halved lengthwise and
sliced in thin half moons
1 tsp dry thyme
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Heat oven to 350F.
Sprinkle the beef with the rub and massage in. Cover and refrigerate at least one hour. Remove from refrigerator and allow to sit out while preparing vegetables.
Place the Brussels sprouts and sweet potato in a 9x13 glass baking dish. Toss with 2 TBSP olive oil, thyme, sea salt and pepper. Spread in an even layer.
Add 2 TBSP of olive oil to a heavy skillet. Heat burner to high until pan is very hot. Add beef, fat side down. Turn to medium high and sear each side about 2-3 minutes.
Place the roast on a rack over the pan of vegetables. Bake at 350 about 30 minutes until meat thermometer reaches about 130F for medium rare. (We cook ours to 140 which allows for just a little pink in the center.)
2 TBSP ground coffee
1-1/2 TBSP kosher salt
1-1/2 TBSP garlic powder
1 tsp black pepper
1 TBSP coconut sugar
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
Measure all ingredients into a glass jar. Cover with tight fitting lid and shake well to combine. Store in a cool dry place.
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