Makes a great weeknight
dinner for the family. Easy to prepare, delicious to eat!
Grilled Beef
Tri-Tip Roast & Potato Planks
- 1 (2 pound) beef tri-tip
roast
2 teaspoons coarse grind black pepper
2 cloves garlic, minced
2 pounds medium all-purpose potatoes, cut lengthwsie into 1/2-inch
thick slices
1 tablespoon vegetable oil
1/2 cup dairy sour cream
2 tablespoons prepared basil pesto sauce
Salt
2 tablespoons chopped roasted red peppers
- Combine pepper and garlic.
Press evenly onto all surfaces of beef roast. Toss potatoes with
oil.
- Place roast in center
of grid over medium, ash-covered coals. Grill tri-tip roast,
uncovered, 35 to 45 minutes for medium rare to medium doneness,
turning occasionally. Grill potatoes 20 to 25 minutes or until
tender, turning frequently.
- Remove roast when instant-read
thermometer registers 140°F for medium rare; 155°F for
medium. Tent loosely with foil; let stand 10 minutes.
- Combine sour cream and
pesto. Carve roast across the grain into thin slices. Season
beef and potatoes with salt, as desired. Top potato planks with
sour cream mixture; sprinkle with red peppers.
Makes 6 servings.
Tip: Tri-tip is also called bottom
sirloin.
Nutritional Information
per serving: 484 calories; 37 g protein; 40 g carbohydrate; 19
g fat; 163 mg sodium; 73 mg cholesterol; 7.4 mg niacin; 1.1 mg
vitamin B6; 3.3 mcg vitamin B12; 6.6 mg iron; 7.0 mg zinc.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
