Peppery Beef Tri-Tip with Skewered Vegetables
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 45 minutes
Yield: 6 servings
Ingredients
1 beef tri-tip roast (1-1/2 to 2 pounds)
1/2 cup prepared Italian dressing
6 cups assorted vegetables (onion wedges, 3/4-inch zucchini or
yellow squash slices,
1-inch red bell pepper pieces, medium mushrooms)
Seasoning:
1 Tbs packed brown sugar
2 tsp cracked black pepper
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried thyme
Directions
Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press
remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers;
brush with dressing.
Place roast on grid over medium, ash-covered coals. Grill, uncovered,
35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20
to 25 minutes or until tender, turning occasionally.
Remove roast when instant-read thermometer registers 140°F for
medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 minutes.
(Temperature will continue to rise to 145°F for medium rare; 160°F for medium.)
Carve across the grain into thin slices. Serve with vegetables.
Makes 6 to 8 servings.
Nutrition facts
Serving Size 1 serving
Calories 348
Calories from Fat 142 (41%)
% Daily Value*
24%Total Fat 16g
27%Saturated
Fat 5.3g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 7.4g
36%Cholesterol 108mg
11%Sodium 264mg
19%Potassium 670mg
7%Total
Carbohydrate 22g
12%Dietary
Fiber 3g
Sugars 11g
Sugar Alcohols 0g
62%Protein 31g