Orange & Cilantro Roast Beef
by Marjan
The smell of fresh orange blossoms hypnotizes my senses as I go for my daily morning walk. There are just as many citrus ranchers around me as there are avocado. Today, I willfully became drunk with the smell of citrus blossoms and finally was able to smell and feel spring all around me. With my hands up into the air, I inhaled as much fragrant oxygen into my lungs as I finished my walk - I was inspired to take advantage of spring and orange blossoms! Can you smell the blossoms? Ahhhhh!
From my garden, I picked oranges, fresh cilantro, onion and garlic. Thank goodness we don’t have any cows on our property; I had to go to the local butcher for a lean cut of tri-tip roast! As inspired as I was in that moment, I do have to marinade the roast a day in advance. So don’t fall into my trap: plan to make this roast a day ahead.
You will be grateful you did. Tangy, a little sweet, yet rich in lean flavor, this roast will become one of your favorite recipes all year around!
Ingredients:
2 lb. tri tip roast (with the excess fat trimmed)
5 cloves of garlic-peeled
3 cups of freshly squeezed orange juice
½ teaspoon garlic powder
½ cup finely chopped onion
2 tablespoon ground coriander
½ tablespoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon ground pepper
3 tablespoon olive oil
1 cup cilantro leaves and stem- washed and rinsed
In a marinating dish, blend in orange juice, garlic, coriander, and cumin powder. Add chopped onions, salt, pepper and cayenne.
Using a sharp knife, make 5 holes in the roast to bury each individual garlic clove. Push garlic deep to prevent them from coming out during the cooking process.
Take tri-tip and saturate all surface with the marinade. Cover and place in the fridge for at least 24 hrs. Occasionally, turn the meat over to incorporate as much flavor to as many surfaces of the meat.
Thirty minutes prior to roasting, take the trip tip out of the fridge and let it sit for thirty minutes at room temperature. Preheat oven to 425 degrees.
Place a oven proof roaster on high heat over stove top. Once the pan is hot, add oil and carefully place roast to sear for 2-3 minutes each side. Be careful not to burn yourself from the hot oil splatter. Once both sides are crisp and brown, turn off the heat and add one cup of freshly squeezed orange juice, cilantro, and the remainder of marinade. Cover with aluminum foil or top and place in the oven for 30-40 minutes. Remove covering and continue to broil for another ten minutes. Remove roast from the oven and rest it for ten minutes prior to slicing and serving.
Strain remaining juice in pot and spoon of roast if desired.
The smell of fresh orange blossoms hypnotizes my senses as I go for my daily morning walk. There are just as many citrus ranchers around me as there are avocado. Today, I willfully became drunk with the smell of citrus blossoms and finally was able to smell and feel spring all around me. With my hands up into the air, I inhaled as much fragrant oxygen into my lungs as I finished my walk - I was inspired to take advantage of spring and orange blossoms! Can you smell the blossoms? Ahhhhh!
From my garden, I picked oranges, fresh cilantro, onion and garlic. Thank goodness we don’t have any cows on our property; I had to go to the local butcher for a lean cut of tri-tip roast! As inspired as I was in that moment, I do have to marinade the roast a day in advance. So don’t fall into my trap: plan to make this roast a day ahead.
Ingredients:
2 lb. tri tip roast (with the excess fat trimmed)
5 cloves of garlic-peeled
3 cups of freshly squeezed orange juice
½ teaspoon garlic powder
½ cup finely chopped onion
2 tablespoon ground coriander
½ tablespoon ground cumin
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon ground pepper
3 tablespoon olive oil
1 cup cilantro leaves and stem- washed and rinsed
In a marinating dish, blend in orange juice, garlic, coriander, and cumin powder. Add chopped onions, salt, pepper and cayenne.
Using a sharp knife, make 5 holes in the roast to bury each individual garlic clove. Push garlic deep to prevent them from coming out during the cooking process.
Take tri-tip and saturate all surface with the marinade. Cover and place in the fridge for at least 24 hrs. Occasionally, turn the meat over to incorporate as much flavor to as many surfaces of the meat.
Thirty minutes prior to roasting, take the trip tip out of the fridge and let it sit for thirty minutes at room temperature. Preheat oven to 425 degrees.
Place a oven proof roaster on high heat over stove top. Once the pan is hot, add oil and carefully place roast to sear for 2-3 minutes each side. Be careful not to burn yourself from the hot oil splatter. Once both sides are crisp and brown, turn off the heat and add one cup of freshly squeezed orange juice, cilantro, and the remainder of marinade. Cover with aluminum foil or top and place in the oven for 30-40 minutes. Remove covering and continue to broil for another ten minutes. Remove roast from the oven and rest it for ten minutes prior to slicing and serving.
Strain remaining juice in pot and spoon of roast if desired.
