Ingredients

• 1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons)
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin)

Instructions

1. For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.

2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, roast for 40 to 45 minutes or until meat thermometer registers 155°F Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.).

3. Makes 6 to 8 servings.