Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa


It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 30 mins
4 servings



  • 2 teaspoons seasoned salt

  • ½ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground black pepper

  • 1 (1 1/2 pound) beef tri-tip roast

  • 2 tablespoons extra-virgin olive oil, divided


  • ¾ cup diced dried apricots

  • ½ (8 ounce) can pineapple tidbits, undrained

  • cup diced red bell pepper

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons minced jalapeno pepper, or to taste

  • 2 tablespoons fresh lime juice

  • 1 clove garlic, minced

  • ¼ teaspoon salt, or to taste


  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.

Cook's Note:

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

Nutrition Facts (per serving)

335 Calories
14g Fat
23g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 335
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 17%
Cholesterol 82mg 27%
Sodium 675mg 29%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 10%
Total Sugars 18g
Protein 30g
Vitamin C 24mg 119%
Calcium 39mg 3%
Iron 4mg 22%
Potassium 786mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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