Garlic-Herb Ostrich Tri-Tip with Roasted Veggies

Serves: 2
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes

Ingredients

For the Tri-Tip:

• 1 (8 oz) Superior Ostrich Tri-Tip

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ½ tsp smoked paprika

• Salt & freshly ground black pepper

• Optional: splash of balsamic vinegar or red wine for added depth

For the Roasted Veggies:

• 1 cup baby potatoes, halved

• 1 cup carrots, sliced

• 1 zucchini, sliced into half moons

• ½ red onion, cut into wedges

• 2 tbsp olive oil

• Salt, pepper, and Italian seasoning to taste

Instructions

1. Preheat Oven:
   Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.

2. Marinate the Tri-Tip:
   In a small bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper. Rub all over the ostrich tri-tip and let sit at room temp while prepping the veggies (about 10–15 minutes).

3. Roast the Veggies:
   Toss all chopped vegetables in olive oil, salt, pepper, and seasoning. Spread evenly on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.

4. Sear the Tri-Tip:
   While veggies roast, heat a skillet over medium-high heat. Sear the tri-tip for 2–3 minutes per side until browned. Transfer to a small oven-safe dish and place in the oven for the last 8–10 minutes of veggie roasting time, or until internal temp reaches 125°F for rare or 135°F for medium-rare.

5. Rest & Serve:
   Let the tri-tip rest for 5 minutes before slicing thinly against the grain. Serve alongside the roasted vegetables.

Serving Suggestion:
Top with a drizzle of chimichurri or balsamic glaze for extra flavor. Pairs beautifully with a glass of red wine or sparkling water with lemon.