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Marinating tri-tip with prune puree and shallots gives roast beef a deep, caramelized crust and juicy interior.
To make the marinade, combine the marinade ingredients in a blender and blend until smooth. Slather the marinade on the tri-tip, cover, and refrigerate overnight.
Preheat the oven to 400F [200 C]. Line a rimmed sheet pan with a rack.
Blot off excess marinade from the tri-tip and season with peppercorns. Place the tri-tip, fat side up, on the rack and roast until the meat reaches the desired internal temperature, about 25 minutes for medium-rare, about 130F [60C] internal temperature, depending on the size of the steak. Let the meat rest for 10 minutes.
Meanwhile, create the pan sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and rosemary and cook until the rosemary crisps.
To serve, slice the roast thinly against the grain. Serve on a plate or platter and spoon the pan sauce over the top. Drizzle balsamic on the side and serve with vegetables.
75 g / 1/4 cup Dried Plum Puree
65 g / 1/2 cup minced shallots
7 g / 1 tablespoon minced garlic
15 ml / 1 tablespoon vegetable oil
15 ml / 1 tablespoon water
8 g / 2 heaping teaspoons salt
1021-1134 g / 2.25-2.5 pounds tri-tip roast or similar cut of steak
2 g / 1/2 teaspoon crushed black peppercorns
30 ml / 2 tablespoons extra-virgin olive oi
3-4 garlic cloves, unpeeled
2-3 sprigs rosemary
Aged balsamic vinegar, for serving
Green beans or other vegetables, for serving
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