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Oven-Roasted Tri Tip with Apricot and Pineapple Salsa

Name: Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa
Cuisine: Tri-Tip
Ingredients: 1 (1 1/2 pound) beef tri-tip roast; 2 teaspoons seasoned salt; ½ teaspoon smoked paprika; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper; 2 tablespoons extra-virgin olive oil, divided; ¾ cup diced dried apricots; ½ (8 ounce) can pineapple tidbits, undrained; ⅓ 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

August 12, 2025

Sweet meets savory in this Allrecipes creation that turns a classic roast into something spectacular. The tri tip—juicy and full of beefy flavor—gets a simple oven roast, then is topped with a bright, tangy salsa made from apricots, pineapple, and fresh herbs. It’s an easy yet impressive way to serve Bootheel 7 Ranch tri tip for a summer dinner, special occasion, or anytime you want a fresh twist on roast beef.

Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa

Rated 5 stars by 1 users

Calories

335

Allrecipes brings a sweet-and-savory twist to tri tip with a tropical fruit salsa that perfectly complements the roast’s rich flavor.

From Allrecipes.com:

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.

Author:

All Recipes

Image of Oven-Roasted Tri-Tip with Apricot and Pineapple Salsa

Ingredients

BEEF

1 (1 1/2 pound) beef tri-tip roast
2 teaspoons seasoned salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil, divided

SALSA

¾ cup diced dried apricots
½ (8 ounce) can pineapple tidbits, undrained
⅓ 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

Directions

Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
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.
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.
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.
Allow tri-tip to come to room temperature, about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.