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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
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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.
