Recipe Details

Ingredients

• 1 

  (about 3 pound) tri-tip or top loin roast

• 2 sprigs 

  fresh rosemary

• 2 cloves 

  garlic

• 2 teaspoons 

  kosher salt

• 3/4 teaspoon 

  freshly ground black pepper

• 1/2 teaspoon 

  ground coriander

• 3 tablespoons 

  olive oil, divided

• Flaky salt, for serving (optional)

Description

At least 2 hours or up to 24 before cooking, pat dry 1 (about 3 pound) tri-tip or top loin roast dry with paper towels. Tie the roast if desired. Pick the leaves from 2 fresh rosemary sprigs (about 2 teaspoons), finely chop, and add to a small bowl. Finely grate 2 garlic cloves into the same bowl. Add 2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon ground coriander, and 1 tablespoon of the olive oil and stir to combine. Rub the seasoning all over the roast with your hands. Let sit at room temperature for up to 2 hours or transfer to a plate, cover with plastic wrap, and refrigerate for up to 24 hours