Step 1

Stir 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons coarsely ground black pepper together in a small bowl. Pat 1 (about 2 1/2-pound) beef tri-tip roast dry with paper towels. If there is any silver skin on the surface, trim it off (here’s how). Rub all over with the garlic mixture. The tri-tip can be cooked immediately or transferred to a plate and refrigerated uncovered for up to 8 hours.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 400ºF. If the tri-tip has been refrigerated, let it sit out at room temperature while the oven heats.

Step 3

Heat 2 tablespoons vegetable oil in a large oven-safe or cast iron frying pan (at least 12 inches wide) over medium-high heat until shimmering. Add the tri-tip smoother-side down and press down on it briefly so it has good contact with the pan. Cook undisturbed until well-browned on the bottom, about 3 minutes. Flip the tri-tip.

Step 4

Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the tri-tip registers about 125ºF for medium, 20 to 30 minutes. Meanwhile, start the relish.

Step 5

Prepare the following ingredients, adding each to the same medium bowl as you complete it: Dice 1/3 medium English cucumber (about 1 cup). Core and dice 1 plum tomato (generous 1/2 cup). Mince 1 garlic clove. Pick and finely chop the leaves from 6 fresh parsley sprigs until you have 2 tablespoons. Squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons).

Step 6

Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon kosher salt, and toss to combine.

Step 7

When the tri-tip is ready, transfer to a clean cutting board and let rest 10 minutes (tent loosely with aluminum foil if the kitchen is cold). Meanwhile, halve, pit, peel, and dice 1 ripe but firm large California Avocado (about 1 cup). Add to the relish and gently fold to combine. Taste and season with more kosher salt as needed.

Step 8

Cut the roast in half crosswise at the center point. Cut each half across the grain into slices about 1/2-inch thick. Sprinkle the slices with flaky salt if desired and serve topped with the California Avocado relish.