Your Air Fryer Can Make the Best Tri-Tip
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. Is it 2020 again? I mean I know we just survived a snowstorm but come on man, quit stocking up the freezer, save some for the rest of us.
Last year I learned that there is one cut of meat that many folks in the Ark-La-Tex overlook and leave behind. If you walk into Kroger right now you will see some sad and lonely 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 in California, tri-tip is cooked regularly. We enjoy tri-tip sandwiches, tri-tip with potatoes and veggies. In Central California, tri-tip is more common than brisket. So since I have my handy dandy air fryer I decided to try and cook the forgotten cut of meat.
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!