Careme

Location: Albertsons 7201 Boulder Ave (7201 Boulder Ave)

Back to shopping list
Sign in

Chilean Pebre Tri-Tip with Roasted Squash

A juicy oven-roasted tri-tip gets Chilean character from smoky spices and bright tomato-cilantro pebre, with peak-season California squash roasting alongside.

Generated image of the dish
  • Total time: 55 min
  • Servings: 3 servings
  • Estimated total cost: $18
  • Calories per serving: 760 cal
  • Oven

Ingredients

  • USDA Choice Beef Loin Tri Tip Roast - 2.5 Lb
    1.5 lb $22.48
  • Yellow Crookneck Squash
    1.5 lb $1.20
  • Red Roma Tomato
    8 oz $0.37
  • Red Onion
    4 oz $1.49
  • Cilantro - 1 Bunch
    1 bunch $0.99
  • Garlic
    2 cloves $0.50
  • Lime
    2 $0.50
  • Diamond Crystal kosher salt
    15.5 g
  • Extra-virgin olive oil
    5 tablespoons
  • Ground cumin
    1 teaspoon
  • Smoked paprika
    1 teaspoon
  • Crushed red pepper flakes
    1/2 teaspoon
  • Ground black pepper
    1 teaspoon
  • Red wine vinegar
    1 tablespoon
  • Gerard Bertrand Grenache Syrah Cinsault Cote Des Roses France Wine - 750 Ml
    1 bottle $14.41

Instructions

  1. Heat the oven to 450°F with racks in the upper and lower thirds. Pat 1.5 pounds tri-tip dry, sprinkle it evenly with 8.5 grams Diamond Crystal kosher salt, and let it stand for 15 minutes while preparing the other components.

  2. Make the smoky rub by combining:

    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon ground black pepper

    Rub the mixture over the salted tri-tip.

  3. Trim 1.5 pounds yellow crookneck squash and cut it into 1-inch-thick rounds or half-moons. Toss it with 2 tablespoons extra-virgin olive oil and 6 grams Diamond Crystal kosher salt, spread it on a sheet pan, and roast on the lower rack for 10 minutes.

  4. Place the seasoned tri-tip on a second sheet pan and roast it on the upper rack. Turn the squash and continue roasting both until the squash is browned and tender, 12 to 15 minutes more. Roast the beef until its thickest section reaches 128°F, about 22 to 28 minutes total.

  5. While the beef roasts, make the pebre. Combine:

    • 8 ounces Red Roma tomato, seeded and finely diced
    • 4 ounces red onion, finely diced
    • 1 bunch cilantro, leaves and tender stems finely chopped
    • 2 garlic cloves, finely grated
    • 3 tablespoons lime juice from 2 limes
    • 1 tablespoon red wine vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 gram Diamond Crystal kosher salt

    Let the pebre stand until serving so the flavors meld.

  6. Transfer the roasted tri-tip to a cutting board and rest it for 10 minutes. If the squash finishes first, cover it loosely and keep it warm.

  7. Slice the tri-tip thinly across the grain. Divide it among three plates with the roasted squash, then spoon the tomato-cilantro pebre generously over the beef.

Want more detail? See the temperature guide.

Health: Roasted summer squash keeps the meal gluten-light and less starch-heavy than a bread or pasta side.

Drink pairing: A medium-bodied Carménère complements the smoky beef and herbal, tangy pebre.

Wine picks:

  • Gerard Bertrand Grenache Syrah Cinsault Cote Des Roses France Wine - 750 Ml $14.41 1 bottle
  • Alamos Malbec Argentina Red Wine - 750 Ml $11.10 1 bottle

Why it works: The dish’s smoky cumin-paprika crust and beefy tri-tip call for a ripe, structured red, while the lime, tomato, cilantro, and chile in the pebre favor generous fruit and moderate freshness rather than a very austere Cabernet. These two bottles offer complementary approaches: a plush Rhône-style blend and a savory, peppery Malbec.

Chef Feedback

Ask about the recipe and share how it turned out.

Sign in to ask follow-up questions

Sign in to save cooked feedback and ratings.

You asked

What does trimming. The squash entail

Careme

“Trim” means cutting off and discarding the stem and blossom ends of each squash—about 1/4 inch from each end. There’s no need to peel yellow crookneck squash. Wash it, trim the ends, then cut it into 1-inch-thick rounds; halve any especially wide rounds so they cook evenly.

You asked

Can I swap trader joes crunchy chili onion for red pepper flakes?

Careme

Yes. Replace the 1/2 teaspoon red pepper flakes with 1 teaspoon Trader Joe’s Crunchy Chili Onion, and reduce the rub’s olive oil from 1 tablespoon to 2 teaspoons. Because the condiment contains salt and onion pieces that can scorch at 450°F, don’t use much more in the rub. Add extra at the table instead.

You asked

Okay to salt the trintip 8 hours early

Careme

Yes—salting the tri-tip 8 hours ahead is ideal. Use the same 8.5 g kosher salt, place it uncovered on a rack or plate in the refrigerator, and refrigerate up to 24 hours. Before roasting, don’t rinse it. Pat dry only if needed, apply the spice-and-oil rub, and roast straight from the refrigerator or let it sit out for 20–30 minutes first.

You asked

Substitutea for red wine vinegar? Will more lime work?

Careme

Yes. Replace the 1 tablespoon red wine vinegar with 1 additional tablespoon lime juice. Taste the pebre after it sits for 5–10 minutes; add another teaspoon of lime juice if you want it sharper. Apple cider vinegar, white wine vinegar, or sherry vinegar also work as equal 1:1 substitutes.

You asked

Does it matter if the tri tip is trimmed?

Careme

Yes, but either works. For an untrimmed tri-tip, trim the fat cap to about 1/4 inch and remove any thick, hard fat or silver skin. Roast it fat-side up; it may need roughly 5–10 extra minutes. If already trimmed, follow the recipe as written. In either case, use the 128°F internal-temperature target rather than relying only on time, then rest for 10 minutes.

Recipe score: 7/10

Admin

Planned by Careme.