2-3 lb tri tip - trimmed of all visible fat
2 T fresh rosemary, minced
2 cloves garlic, minced
1 T olive oil
2-3 tsp ground black pepper
After trimming the fat, especially that big fatty layer on the back side, rub the tri tip with a little olive oil and the rosemary, garlic, and pepper (If you can, let it sit like that for about 15 minutes). In a cast iron pan heat olive oil on med/hi heat and brown tri tip on all sides (searing all the spices). Place in a 375 degree oven for about 15-20 minutes (until internal temp is 145-150 degrees)... do not over cook! I start checking the temperature after about 10 minutes (depends on the size of the tri tip).
While I was cooking the tri tip, I cooked one sweet potato, sliced, at the same temperature. I sprayed a little olive oil cooking spray in a pan and put in the sliced sweet potatoes. I then seasoned with garlic powder and some more fresh rosemary! Whola... This was also served with some steamed yellow squash... AND there was still room for 1 glass of cabernet sauvignon! This was a 4 block Paleo meal (3 oz portion of tri tip!) Very peppery, delicious and filling!
*Paleo/Zone Challengers! I'm always looking for good recipes to try! I was thinking it would be fun for you to bring in a favorite recipe... maybe one you would like to zone or find a Paleo version for! Bring it in this Sunday, and I'll do my best to get it on Eat This!! :-)
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