Preheat air fryer to 350°F. Brush oil over Tri-Tip Roast. Season with salt and pepper.
Place roast in the air fryer basket. Cook for 15 minutes. Flip roast; continue cooking for 15 to 20 minutes or until a meat thermometer registers 135°F for medium rare.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium).
Slice roast diagonally across the grain into thin slices. Serve with chimichurri or salsa, if desired.
Safe Handling Tips
Safe Handling Tips:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 ounces: 172 Calories; 82.8 Calories from fat; 9.2g Total Fat (2.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 5.1 g Monounsaturated Fat;) 65 mg Cholesterol; 1208 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 0 g Total Sugars; 23 g Protein; 0 g Added Sugars; 15.7 mg Calcium; 1.5 mg Iron; 285 mg Potassium; 0 mcg Vitamin D; 0.1 mg Riboflavin; 8.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 176 mg Phosphorus; 4.1 mg Zinc; 25.7 mcg Selenium; 85 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.
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