Cooking Tri-Tip In My Air Fryer
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.
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)
- In a food processor combine olive oil, garlic, salt, and black pepper.
- Put the tri-tip roast a large Ziploc bag.
- Put the seasoning mixture inside the bag, squeeze out as much air as possible and seal the bag.
- 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.
- Air fry at 400F for about 20 minutes until the desired temperature is reached. (If you want it well-done shoot for 26 minutes)
- Let the roast rest for about 10 minutes before serving.
Not going to lie, this air fryer is a game changer!