Tri-Tip Roast With Parsley Cherry-Tomato

• 1 (2- to 2 1/4-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 1/2 lb cherry tomatoes (5 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon dried hot red-pepper flakes
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 cup firmly packed fresh flat-leaf parsley leaves
• 1 garlic clove, sliced
• 1 tablespoon red-wine vinegar
• a well-seasoned 10-inch cast-iron skillet; an instant-read thermometer

1. Put oven racks in upper and lower thirds of oven and preheat oven to 425u0b0F.
2. Pat roast dry and sprinkle with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sear roast until underside is browned, about 4 minutes. Turn meat over, then transfer skillet to upper rack of oven and roast until thermometer inserted 2 inches into center of meat registers 120u0b0F, 20 to 25 minutes. Transfer to a cutting board and let stand 15 minutes. (Internal temperature of meat will rise to 130 to 135u0b0F for medium-rare.)
3. Toss together tomatoes, salt, red-pepper flakes, and 1/4 cup oil in a 13- by 9-inch glass baking dish. Roast on lower rack until tomatoes burst and release their juices, about 30 minutes.
4. Meanwhile, pulse parsley and garlic with vinegar and remaining 2 tablespoons oil in a food processor until chopped, then transfer to a bowl.
5. Stir tomatoes with their juices into parsley mixture. Slice roast across the grain and serve with sauce.

beef, salt, black pepper, olive oil, cherry tomatoes, salt, pepper, extravirgin olive oil, parsley, garlic, redwine vinegar, thermometer

Taken from www.epicurious.com/recipes/food/views/tri-tip-roast-with-parsley-cherry-tomato-234661 (may not work)