Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa

Ingredients

• teaspoon sseasoned salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• (1 1/2 pound) beef tri-tip roast
• tablespoon sextra-virgin olive oil, divided
• 3/4 cup diced dried apricots
• 1/2(8 ounce) can pineapple tidbits, undrained
• 1/3 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• tablespoon sminced jalapeno pepper, or to taste
• tablespoon sfresh lime juice
• clove garlic, minced
• 1/4 teaspoon salt, or to taste

Instructions

1. Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
2. Pat tri tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri tip and use a pastry brush to lightly coat the surface. Flip the tri tip and repeat with 1 teaspoon olive oil on the other side.
3. Tightly wrap the seasoned tri tip in plastic wrap, or use a zip top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
4. Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
5. Allow tri tip to come to room temperature, about 30 minutes.
6. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. Heat remaining 4 teaspoons olive oil in an oven proof, nonstick skillet over medium high heat. Unwrap the tri tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
8. Place the skillet in the preheated oven and bake until tri tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
9. Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4 inch thick, across the grain of the meat. Serve with the chilled salsa.

Tips

I used Papa's Seasoning Salt, from this site.