Stuffed Tri-Tip


1 beef tri-tip (2-3 lbs)
2 C. seasoned croutons, crushed
1 C. Monterey Jack cheese, shredded
1/2 C. fresh cilantro, chopped fine
1 egg, beaten
2 green onions, chopped fine
2 t. lime juice
1/2 t. Mansmith’s Dry Fire
1/2 C. green pepper jelly


Heat oven to 425. Trim excess fat from meat and cut a pocket along the long side of the tri-tip. Mix together croutons, cheese, cilantro, egg, onion, and lime juice. Pack the stuffing into the pocket. Close the opening with skewers. Season the meat with Dry Fire. Roast in a shallow pan for 30-40 minutes. Brush with melted jelly. Continue roasting at 350 for 10-15 minutes. (Use your meat thermometer) Let stand for 10 minutes, then slice across the grain.

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