Oven-Finished Tri-Tip with Pear–Balsamic Pan Sauce + Crispy Roasted Brussels Sprouts
Big, cozy flavors with almost no fuss: juicy tri-tip seared on the stovetop, then finished in the oven with a tangy-sweet balsamic pan sauce studded with winter pears and onions. Brussels sprouts roast hard and fast until the edges go crispy—restaurant vibes on a weeknight.
Back to full listIngredients
- Beef Choice Angus Tri Tip Roast (1 Roast) 1 lb $10.99 sale
- Fresh Brussels Sprouts 12 oz (about 3/4 lb) $3.99
- Fresh Large D'Anjou Pear - Each 1 large pear $1.99 sale
- Organic Jumbo Sweet Onion 1 medium (about 8 oz) $2.49/lb
- Olive oil 2 tbsp, divided
- Kosher salt 1 tsp, plus more to taste
- Black pepper 1/2 tsp, plus more to taste
- Garlic 2 cloves, minced
- Balsamic vinegar 3 tbsp
- Dijon mustard 2 tsp
- Beef broth or water 1/3 cup
- Butter (optional, for finishing sauce) 1 tbsp
- Fresh thyme or rosemary (optional) 1 tsp leaves (or 1/2 tsp dried)
Instructions
- Prep: Heat oven to 425°F. Set a rimmed sheet pan in the oven while it heats (helps the sprouts brown). Pat tri-tip very dry.
- Prep Brussels: Trim and halve Brussels sprouts. Toss with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Carefully spread on the hot sheet pan cut-side down. Roast 18–22 minutes, flipping once, until deeply browned and tender.
- Prep pear/onion: While sprouts roast, thin-slice onion. Cut pear into 1/2-inch slices (no need to peel).
- Sear beef (stove): Season tri-tip all over with remaining 1/2 tsp salt and pepper. Heat a heavy oven-safe skillet over medium-high. Add 1 tbsp olive oil. Sear tri-tip 3–4 minutes per side until well-browned.
- Finish in oven: Transfer skillet to oven (same 425°F) and roast 8–12 minutes until 125–130°F internal for medium-rare (or to your liking). Move steak to a plate and rest 10 minutes.
- Make pear-balsamic pan sauce (stove): Put skillet back on medium. Add onion and cook 3–4 minutes until starting to soften. Add garlic and thyme/rosemary; cook 30 seconds. Add balsamic, Dijon, and broth/water; scrape up browned bits. Add pear slices; simmer 3–5 minutes until pears are just tender and sauce lightly coats a spoon. Swirl in butter if using; taste and adjust salt/pepper.
- Serve: Slice tri-tip against the grain. Spoon pear-onion sauce over steak. Plate with the crispy Brussels sprouts.
Health notes: ~750–850 calories per serving. High protein; lots of fiber from Brussels. Moderate saturated fat—trim visible fat and go lighter on butter/oil if desired.
Drink pairing: Washington Syrah (Columbia Valley) or a local WA porter.