Ingredients
- Beef:
- 4 cloves garlic
- ½ cup fresh parsley
- 2 Tbsp. fresh thyme
- 1 tsp. pepper
- ½ tsp. salt
- 1½ lbs. beef tri-tip roast
- Salsa:
- 1½ cups chopped mandarin orange
- ½ cup chopped red onion
- 3 Tbsp. chopped fresh mint
- 1 Tbsp. olive oil
- 1 Tbsp. lime juice
- 1½ tsp. minced ginger
- ¼ tsp. salt
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Instructions
- Heat oven to 425ºF. Place garlic, parsley, thyme, and pepper in a food processor and process until chopped. Press herb mixture and salt evenly onto all surfaces of beef.
- Place roast on rack in shallow roasting pan. Roast to minimum internal temperature of 145ºF (30-40 minutes).
- Remove roast and transfer to carving board. Tent with foil for 15 minutes.
- While roast is cooking, combine salsa ingredients in small bowl and refrigerate.
- Carve roast across the grain into thin slices and top with salsa to serve.