Tri tip is a small part of beef that sits in the rear bottom of the cow. This cut of meat tends to be a bit hard, but very tasty since it’s one of the muscles that are being used more by the animal itself.
This sous vide tri tip recipe is comes with not just the main course of the beef steak, but also roasted potatoes and an alternative stuffed version of the tri-tip.
- Related article: Best Cuts of Steak to Cook Sous Vide
Sous Vide Tri-Tip Recipe
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- Oven and Oven Dish
- 35 Ounces Beef Tri Tip (1 kg)
- 14 Ounces Spinach (400 g)
- 7 tbsp Olive Oil
- 7 Ounces Potatoes (200 g)
- 1 tbsp Ground Fresh Thyme
- 1 Garlic Clove
- 5 tbsp Vegetable Seed Oil
- 7 Ounces Mozzarella (200 g)
- Let's start with the potatoes as they'll need to rinse for a bit. Wash and brush the potatoes, and cut them into wedges.
- Place the wedges in a bowl running under a cold water flow in the sink.Let the potatoes rinse for 15 minutes until ready to roast. Preheat the oven to 180°C / 356°F for the potatoes.
- Meanwhile, set the sous vide cooker to 58°C / 136°F to preheat the water.
- While the water's heating, let’s prepare the beef tri-tip.
- Insert the tri-tip inside a vacuum bag, and add the thyme.Be careful to not put too much thyme, since it has a very strong flavor.
- Add the olive oil to the tri-tip inside the bag and seal the bag.
- Put the bag in the sous vide container and let it cook for 4 hours.
- 1 and a half hours before the tri-tip is ready, place the potatoes inside on an oven dish and sprinkle them with the vegetable seed oil.
- Put the potatoes inside the oven and roast at 180°C / 356°F for about 30-40 min.
- When the tri-tip is ready, take it out of the vacuum sealed bag. Dry the tri-tip.
- Put the skillet on high heat and sear the tri-tip on all sides.
- When ready to eat, slice the tri-tip and enjoy with a delicisou side of roasted potatoes.
- (For a special Stuffed Tri-Tip recipe, follow the steps below from the point of the tri-tip finishing cooking)
- When the tri-tip is ready, take it out of the vacuum sealed bag.
- Dry the tri-tip and let it rest for 15 minutes.
- We’ll cook the spinach next.
- Take a small pot, and fill it with water, then bring it to a boil over high heat and add some salt.
- Boil the spinach in the water for 5 minutes.
- When done boiling, take the spinach out, strain it and place in cold water.
- This step will prevent the spinach from losing its green color.
- Place a skillet over high heat and pour 3 tbsp of olive oil in it.
- Toss the spinach onto the skillet and start cooking over high heat. Season with salt, and add the crushed garlic clove.
- 3 minutes later, we’ll have a perfect stuffing for the tri-tip.
- Slice the tri-trip and cut a hole in each slice, then fill with the spinach.
- Place the slices in an oven dish, and sprinkle with mozzarella.
- Cook in the oven at the same temperature we cooked the potatoes until the mozzarella has melted.
Check out other sous vide recipes to help make tasty meals for family and friends: