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 highlights the importance of selecting quality meat and showcases a delicious combination of American cheese, prosciutto, sun-dried tomatoes, and arugula stuffed into the tri-tip, complemented...
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Stuff the tri-tip with American cheese, prosciutto, rehydrated sun-dried tomatoes, and arugula leaves.
Sear the stuffed tri-tip in a skillet with olive oil. Season with salt and pepper, then place it in a roasting pan.
Add halved white onions and baby potatoes to the pan. Season with salt and pepper.
Drizzle generously with olive oil and balsamic vinegar. Add a few sprigs of fresh rosemary.
Roast in the oven at 180°C (350°F) for approximately 1 hour.
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.
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.
