Tri-Tip Roast with Parsley Cherry-Tomato
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 main-course servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup firmly packed fresh flat-leaf parsley leaves
- Carbohydrate 7 g(2%)
- Cholesterol 118 mg(39%)
- Fat 35 g(54%)
- Fiber 2 g(9%)
- Protein 34 g(68%)
- Saturated Fat 10 g(49%)
- Sodium 780 mg(32%)
- Calories 482
PreparationMake roast: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.) Make sauce while meat cooks: Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes. Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl. Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce. Cooks' note:Leftover sauce keeps, covered and chilled, 5 days.
PreparationMake roast: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120°F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135°F for medium-rare.) Make sauce while meat cooks: Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes. Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl. Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce. Cooks' note:Leftover sauce keeps, covered and chilled, 5 days.
