- Prep time
- 10 minutes PT10M
- Cook time
- 30-40 minutes PT40M
- 4 servings
Enjoy our signature Burgundy Pepper Tri-Tip with a simply delicious spin.
- 1 Burgundy Pepper Tri-Tip Roast
- 1 English cucumber, sliced thin
- 1 small red onion, sliced thin
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
Preheat oven to 400°F.
Gently toss together sliced cucumbers, onions, salt, pepper, olive oil and vinegar and until well incorporated. Refrigerate for 1 hour.
Roast tri-tip at 400°F for 30-40 minutes or until a probe thermometer inserted into the thickest part reads 115°F.
Rest roast covered loosely with aluminum foil for 5-10 minutes, then slice, top with relish and serve.