Oven Roasted Tri Tip Board with Charred Pico de Gallo Elements
PAIRS WELL WITH: 2020 RESERVE SYRAH
1 pound Italian sausage
Two 2 ½ pounds beef tri tip
1 dozen campari tomatoes, on the vine
1 red onion, quartered
4 limes, halved
1 handful cilantro
12 flour tortillas
This is an easy and impressive dinner that does not require a grill.
Preheat the oven to 300°F. Working in batches, sear all sides of the meat in a cast iron skillet with a little bit of neutral oil over high heat, about 10-12 minutes total.
Then place both tri tip pieces on a sheet tray and roast for 30-45 minutes, pull for your desired doneness once the internal temperature reaches 120°F for a rare, 130°F for medium-rare and 140°F for medium.
Allow meat to rest before slicing against the grain.
While the meat is in the oven, prepare your pico de gallo elements. In a stovetop grill pan over high heat, char the tomatoes, red onion quarters, whole serranos, and lime halves—allow the ingredients to get deeply blackened, about 10 minutes, use tongs to evenly blister.
Over an open flame on the stovetop, cook the tortillas, flipping occasionally to ensure evening browning.
Place all the elements on the board with cilantro, dig in!
Enjoy with a glass of 2020 Edna Valley Vineyard Reserve Syrah!