BEEFALICIOUS! Roast beef has always been one of my faves, and I used to be drawn to the deli counter at Whole Foods to treat myself to some of their sous vide roast beef. It’s super delicious, lean, beefy goodness – but it’s also $18.99 a pound! I just can’t justify spending that kind of money when I know I can make ultra high quality roast beef at home for as little as $3.79/lb when it’s on sale.
My preferred cut of beef to roast is the tri-tip. It’s highly accessible here on the West Coast, and the meat is lean, flavorful, and extra juicy when prepared right. Cooking it sous vide makes that “just right” an absolute snap, and gives you all the time you need to prepare side dishes, run errands, or just put your feet up and chill for an hour and forty-five! After a quick finish on the stovetop or the grill to crisp up the outside, it slices into pink, juicy perfection ready to be topped with fresh chimichurri (Cheater’s or Traditional Chopped), Dijon caper butter, or lemony Blender Bearnaise. Any extra makes ahhhhh-mazing lunch wraps, and pro-tip – it slices thinly much more easily when well-chilled.
This easy tri-tip recipe flirts with the Mediterranean flavors of lemon, thyme, and garlic, though they’re quite subtle after cooking. If you have the time to apply the seasonings to your roast and allow to dry-brine overnight before cooking, it’ll be a touch stronger – but seriously, it’s gonna be delicious either way!
Sous Vide Lemon Thyme Tri-Tip
- sous vide immersion circulator
- BPA-free zip-locking bag
- frying pan or grill
- 1.5 - 2 lb tri-tip roast
- 1/2 tsp thyme dried or finely chopped fresh
- 1/2 tsp fresh lemon zest from one whole lemon
- 1/4 tsp garlic powder
- 1 Tbsp salted butter
- 1/2 tsp seasoned salt I prefer Omnivore Limone
- 1/2 Tbsp avocado oil for searing after sous vide process