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YOUR RECIPE FOR CONVECTION COOKING!

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Roast Trip Tip with Potatoes and Peppers

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Convection Roast Mode

Oven Roast Tri Tip

Roasted Potatoes with Peppers, Onion & Green Beans


Serves 4 - 6 People


Planning Tips for Cooking this Meal in Convection


Tri-Tip - plan 40 minutes cooking time for a 2lb roast and 10 minutes resting time.

Use the oven meat probe if your oven is equipped with one set to 130 for medium rare.

Roasted Vegetables - plan 30- 35 minutes cooking time.


Organize the oven racks, have one rack in rack position 2 counting up from the bottom and the other on rack position 4 or 5.


Preheat the oven in the Convection Roast Mode 325 degrees.

Convection-roast mode to cook a roasted trip-tip.

Ingredients


2lb - unseasoned Tri Tip roast

1 - teaspoons kosher salt

1 - tablespoon of your favorite BBQ dry rub

1 - tablespoon vegetable oil


Preparation


Like most meats Tri Tip needs only a blast of high heat to bring out the flavor, but if the majority of the cooking is done at lower temperatures it will also be very tender and juicy. Resting before slicing is very important and be sure to slice the meat across the grain for best results. There are many online videos that give excellent instruction on slicing Tri Tip.


Place the meat on a rimmed baking sheet and massage the oil into the meat.

Combine the seasonings and rub into the meat.


The flavor of meat is always better if the dry rub is done in advance of cooking.


Place in the oven on the upper rack and cook for 30 minutes at 325 degrees.


Increase the oven temperature to 425 degrees and cook the roast for another 10 minutes to crisp the exterior.


Remove the meat from the oven and rest it on a cutting board, don’t leave it on the hot pan.

Rest for 10 minutes before slicing.



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