Preheat a skillet to medium-high heat. Preheat oven to 350*
Cover tritip with sea salt and softened fat, on both sides. Allow to rest for 5 minutes as the skillet completely preheats.
Placing fat-cap down, sear the tritip in the skillet for 3-4 minutes, or until golden.
Flip onto a parchment-covered baking dish. Bake, with seared fat-side up for 10 minutes per pound, or 25 minutes for a 2-1/2 pound tritip; 30 minutes for a 3-pound tritip.
After baking, allow to rest for 10 minutes before slicing across the grain of the meat and serving.
Grilled Tritip: For best results, allow beef to come to room temperature before cooking (sit out for 1 hour). Salt meat liberally on all sides.
Preheat the grill to medium-high. Grill for 5 minutes per side over medium-high heat to make a beautiful crust, flipping only once. Remove to indirect heat (move the roast so that it isn’t over the coals or the lit element in a gas grill) and continue cooking until internal temperature is 130* F for medium rare, about 10-15 more minutes.
Slow cooker Tritip: Salt tritip and then cook on high for 4-5 hours, or low for 8-10 hours. Reserve juices and fat to pour over meat. Shred with forks, adding juices back in to shredded meat.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com