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Chili-Rubbed Tri-Tip with Mango-Jalapeno Salsa

Beth Lipton

Beth Lipton

December 15, 2020
Tri-tip with mango salsa recipe
Clock icon

1 hr 15 min

Total

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4

Servings

Protein icon

Beef

Protein

Sweet and spicy salsa offers great contrast to this spice-rubbed roast.

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Equipments

  • Cast Iron Skillet

Ingredients

  • For the salsa:

  • 2 tablespoons extra virgin olive oil

  • ½ small red onion

    diced (about 2/3 cup)

  • 2 cloves garlic

    minced (about 2 teaspoons)

  • 1 cup diced ripe mango

    from 1 to 2 mangoes

  • 1 small jalapeno pepper

    seeded and minced

  • 1/3 cup chopped fresh cilantro

  • 2 tablespoon lime juice

  • Fine sea salt

  • Freshly ground black pepper

  • For the steak:

  • 2 tablespoon chili powder

  • 2 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 ½ teaspoons dried oregano

  • ½ teaspoon onion powder

  • 1 tablespoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 24- ounce ButcherBox Tri-Tip Roast

    pat dry

  • 2 tablespoons oil

    for cooking (we like avocado oil)

Step By Step

Instructions

For the salsa:

1
Combine oil, onion and garlic in a small, unheated skillet. Place over low heat and cook until mixture sizzles. Sizzle for 30 seconds, then transfer to a medium bowl to cool.
2
Add mango, jalapeno, cilantro and lime juice to onion mixture; toss. Taste and season with salt and pepper.
3
(Yield: 1 ¼ cups. You can make salsa up to 1 day ahead; cover and refrigerate. Stir, taste and season again before serving if needed.)

For the steak:

1
Combine chili powder, garlic powder, cumin, oregano, onion powder, salt and pepper in a small bowl. Place tri tip in a large baking dish. Sprinkle all over with spice mix, rubbing all of it all over the steak. Cover and let stand at room temperature for at least 30 minutes or up to 1 hour.
2
Heat oven to 425ºF. Place a cast iron skillet in the oven as it heats. When hot, place skillet on stovetop over high heat. Add oil; swirl to coat skillet. Add tri tip and sear until browned all over, turning occasionally, about 3 to 4 minutes.
3
Transfer skillet to oven and cook until an instant-read thermometer stuck into thickest part of meat reaches 120 to 125ºF, about 12 to 15 minutes. Remove to a cutting board, tent with foil and let rest for at least 10 minutes. Slice against the grain and serve with salsa.

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