I went to Kroger eager to get my hands on some delicious Chuck Roast to make Mississippi Roast. You know that gift that keeps on giving. I show up and the meat aisle is scarce. There were only a couple of items that resembled a roast and I saw it for the first time since I moved to the south. Tri-Tip.

The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, that usually weighs about 2 pounds. Where I am from, tri-tip is cooked regularly. We enjoy tri-tip sandwiches, tri-tip with potatoes and veggies. In Central California, tri-tip is more common that brisket. So I decided to try and cook the cut of meat everyone was leaving behind and in all honesty the only meat available.

Krystal Montez

Here is how I prepared it.

2-pound tri-tip roast. (I trimmed the excess fat)
6-8 garlic cloves (Yes I know it sounds excessive)
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper
Your Favorite Steak Seasoning (Rub this into the roast while it sits at room temp for 30 mins)

  1. In a food processor combine olive oil, garlic, salt, and black pepper.
  2. Put the tri-tip roast a large Ziploc bag.
  3. Put the seasoning mixture inside the bag, squeeze out as much air as possible and seal the bag.
  4. Spread the seasoning and massage the meat at the same time, making sure all surfaces are covered with the mixture. Leave it at room temperature for about one hour.
  5. Air fry at 400F for about 20 minutes until the desired temperature is reached. (If you want it well-done shoot for 26 minutes)
  6. Let the roast rest for about 10 minutes before serving.

Not going to lie, this air fryer is a game changer!

 

Krystal Montez