Tri Tip With Chipotle BBQ Sauce & Sweet Potato Fries

Convection Roasted Tri Tip with Chipotle BBQ Sauce and Caramelized Onions

Oven Baked Sweet Potato Fries

Tri Tip is a lean very flavorful cut of meat that is a great choice for an easy delicious Convection meal as it only takes 35-45 minutes to cook depending on the weight. Because it’s lean Tri Tip is often sold in a marinade so that the meat can be cooked quickly over fairly high heat without drying out. We prefer to buy the meat without a marinade and put a dry rub on it overnight then towards the end of the cooking time we glaze it with our and easy to assemble BBQ sauce and serve it topped with some caramelized red onions.

Sweet potato fries don’t get crispy like regular potatoes but they only take about 15-20 minutes to cook through and in that time the natural sugar in the potatoes caramelizes making them a great partner to the spicy BBQ sauce on the Tri Tip. We served our Tri Tip with a refreshing green-leaf lettuce salad tossed with rice vinegar vinaigrette and orange segments, simple and amazing.

Meal Preparation Tips

Tri Tip is best cooked at higher temperatures, so pre-heat the oven to 400 degrees, Convection Roast and begin cooking the Tri Tip on rack position 2 (counting from the bottom) so it is close to the strong heat from the concealed element. Cook the meat for 20 minutes at 400° then reduce the temperature to 375° for the remainder of the cooking time, when you reduce the temperature move the meat up to rack position 5 and coat it with a generous amount of the BBQ sauce. Allow 35 minutes cooking time for a 1½ lb roast and 45 minutes for a 2½ lb roast.

Take the meat off the roasting pan so it won’t continue cooking and rest it for at least 10 minutes before carving. The shape of Tri Tip makes it easy to carve with the grain but when carved that way the meat is very tough, so be sure to slice it across the grain for melt-in-your mouth tender slices.

Time the sweet potato fries to go into the oven so they are ready when the meat has rested and been sliced and cook them on the lower rack so they oil gets well heated by the bottom element.

Spice Rubbed Tri Tip Roast

  • 1 – 2lb Tri Tip Roast
  • 1 – teaspoon kosher salt
  • 1 – teaspoon Mesquite seasoning
  • ½ – teaspoon garlic parsley rub
  • 1 – tablespoon grapeseed oil

Preheat the oven to Convection Roast 400° Combine the seasonings and oil in a small bowl and rub into the meat.

Place the meat on a rack in a shallow pan or on the oven broil pan and roast for 20 minutes at 400° then reduce the temperature for the remainder of the cooking time, details above. Rest the meat for at least ten minutes before slicing.

Chipotle BBQ Sauce

  • 1 – tablespoon grapeseed oil
  • 2 – cloves garlic minced
  • ¼ – teaspoon ground chipotle chili powder
  • ½ – cup dark beer
  • ½ – cup ketchup
  • 1 – tablespoon apple cider vinegar
  • 1 – tablespoon soy sauce
  • Dash – liquid smoke

Heat the oil over moderate heat in a small heavy saucepan, add the garlic and chili powder and cook for a minute taking care not to burn the garlic. Add the beer and simmer for a few minutes then stir in the remaining ingredients and simmer for another10 minutes. Glaze the meat during the last 10-15 minutes of cooking time with the BBQ sauce and serve the remainder of the warm sauce on the side.

Sweet Potato Fries

  • 2 – large yams, peeled
  • 2 – tablespoons grapeseed oil
  • ¼ – teaspoon dried oregano

Peel the yams, trim the ends and cut the yams into ½ ” thick slices then cut each slice into even ½ ” thick matchsticks.

Toss with the oil, oregano and a bit of kosher salt and spread onto a large rimmed baking sheet, bake for 15-20 minutes until cooked through and slightly caramelized on the edges.

Comments are closed.