5 garlic cloves
3 tablespoons coarse salt, plus additional for seasoning
5 tablespoons olive oil
1 (2 to 3-pound) picanha tri-tip roast, fat trimmed and connective tissue removed
2 pints cherry tomatoes
1 (16-ounce) bag frozen pearl onions, thawed
Freshly ground black pepper
*If you don't have an oven-safe skillet, you can transfer the roast fat side up to a roasting pan and follow the recipe instructions as described above.
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