Chile & Lime Tri-Tip Beef Roast
The bold combination of red chile and lime is a popular seasoning combo in Hispanic cuisine. It shows up on fruits, vegetables, snacks, chicken and seafood. Here, it’s used to spike a beef tri-tip roast.
Powdered chile & lime seasoning, found at many Mexican markets or on-line specialty food sites, is combined with a bit of brown sugar and coarse sea salt. The dried chile powder in this seasoning powder is fragrant and bright red, but not fiery hot. This seasoning is sprinkled liberally all over a beef tri-tip roast and placed in a zip lock bag to marinate over night, but a two or three-hour rest in the mixture will do just fine.
Right before roasting, I add an additional layer of the mixture, then oven-roast until medium-rare, the perfect doneness for a juicy, meaty beef tri-tip. As the beef roasts, it forms a delicious, citrusy crust
With any luck there will be leftovers. They make terrific tacos the next day when thinly sliced and topped with avocado and fresh tomato salsa.
Chile & Lime Beef Tri-Tip Roast
1 beef trip tip roast
4 tablespoons Mexican chile-lime seasoning (any brand)
4 tablespoons brown sugar
1 teaspoon coarse sea salt
Trim any excess fat from the roast, leaving a thin layer. In a small bowl, combine the chile-lime seasoning, sugar and salt. Coat the roast all over with ½ of the mixture.
Slide the roast in a large zip-loc plastic bag, place on a large plate, and refrigerate overnight or at least 2 to 3 hours.
Remove from the refrigerator one hour before cooking to bring the roast to room temperature. Pat the remaining chile mixture over the roast and place in a shallow roasting pan and roast, fat side up.
Roast in a pre-heated 350 degree over for about 40 minutes (for a juicy, medium rare roast) or until a meat thermometer registers 130 degrees.
Remove from the over and let the roast rest, uncovered for about 20 minutes before slicing thinly. The roast will continue to cook a bit while resting and the resting allows the meat juices to redistribute in the meat.