Stuffed Tri-Tip is a simple yet flavorful dish that combines perfect tenderness, aroma, and taste, while also allowing for a beautiful presentation. Tri-tip, a boneless cut of meat from the lower part of the rear quarter of the cow, is ideal for oven cooking due to its tenderness. This recipe...
Ingredients
Main Ingredients
Tri-tip1 1/3kg
American cheese100g
Prosciutto100g
Sun-dried tomatoes100g
Arugula100g
Olive oil
Salt and pepper
White onions1kg
Baby potatoes1kg
Balsamic vinegar100mL
Fresh rosemary
Nutrition (per serving)
Calories
761.7kcal (38.08%)
Protein
57.0g (100%)
Carbs
48.3g (17.57%)
Sugars
10.0g (20%)
Healthy Fat
19.4g
Unhealthy Fat
17.9g
% Daily Value based on a 2000 calorie diet
How to make Stuffed Tri-Tip
Preparation
- Step 1
Stuff the tri-tip with American cheese, prosciutto, rehydrated sun-dried tomatoes, and arugula leaves.
- Step 2
Sear the stuffed tri-tip in a skillet with olive oil. Season with salt and pepper, then place it in a roasting pan.
- Step 3
Add halved white onions and baby potatoes to the pan. Season with salt and pepper.
- Step 4
Drizzle generously with olive oil and balsamic vinegar. Add a few sprigs of fresh rosemary.
- Step 5
Roast in the oven at 180°C (350°F) for approximately 1 hour.
Nutrition (per serving)
Nutrition (per serving)
Calories
761.7kcal (38.08%)
Protein
57.0g (100%)
Carbs
48.3g (17.57%)
Sugars
10.0g (20%)
Healthy Fat
19.4g
Unhealthy Fat
17.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the sun-dried tomatoes are properly rehydrated before stuffing them into the tri-tip for optimal flavor.
Use a meat thermometer to check the internal temperature of the tri-tip for perfect doneness.
Cut the baby potatoes and onions evenly to ensure they roast uniformly.
FAQS
What is tri-tip?
Tri-tip is a boneless cut of beef from the lower part of the rear quarter of the cow. It is known for its tenderness and is ideal for oven or grill cooking.
Can I use a different type of cheese?
Yes, you can substitute American cheese with another melting cheese like cheddar or mozzarella for a different flavor.
How do I rehydrate sun-dried tomatoes?
Place the sun-dried tomatoes in warm water for about 20 minutes or until they soften. Drain and pat dry before using.
What temperature should the tri-tip reach when cooked?
The internal temperature should reach 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Can I prepare this recipe on a grill instead of an oven?
Yes, you can grill the stuffed tri-tip over indirect heat, but ensure the sides like potatoes and onions are cooked separately.
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