“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com”

Ingredients:

  • 1 beef Tri-Tip Roast (about 2 pounds), trimmed
  • 1/2 cup olive oil, divided
  • 1 pound zucchini, divided
  • 1 lemon, halved
  • 1 pound cherry tomatoes, halved
  • Salt and pepper, to taste
  • 2 tablespoons fresh basil, torn
  • 2 tablespoons fresh parsley, torn
Rub:
  • 1 tablespoon smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons granulated onion
  • 1-1/2 teaspoons salt
Pesto:
  • 3/4 cup olive oil
  • 1/2 cup salted pistachios, toasted
  • 4 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil

Cooking:

    1. Combine rub ingredients; set aside. Preheat grill to medium-low heat.
    2. Coat both sides of Tri-Tip Roast with 1/4 cup olive oil; sprinkle with prepared rub. Place roast in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill roast, covered 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cook’s Tip: Ensure grid is 3 to 4 inches above heat.
  1. Meanwhile, cut half of zucchini lengthwise into 1/4-inch slices. Grill zucchini and lemon, cut side down, 8 to 10 minutes or until tender and slightly charred. Remove from grill; set aside.
  2. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
  3. Preheat broiler to low. Slice remaining zucchini crosswise into 1/4-inch slices. Combine zucchini and tomatoes on rimmed baking sheet. Toss with remaining 1/4 cup olive oil; season with salt and pepper, if desired. Spread in a single layer. Broil 15 to 20 minutes or until vegetables are tender and begin to dry out.
  4. To prepare pesto, add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil in blender container. Pulse until smooth and desired consistency. Season with salt and pepper, if desired.
  5. Thinly slice roast. Place broiled vegetables on bottom of large platter. Sprinkle with torn basil and parsley; top with steak slices. Drizzle with pesto and a squeeze of grilled lemon before serving.

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 3 ounces beef and 2 cups vegetables: 589 Calories; 448.2 Calories from fat; 49.8g Total Fat (9.8 g Saturated Fat; 0.1 g Trans Fat; 5 g Polyunsaturated Fat; 32.4 g Monounsaturated Fat;) 82 mg Cholesterol; 567 mg Sodium; 9 g Total Carbohydrate; 2.8 g Dietary Fiber; 3.6 g Total Sugars; 28 g Protein; 0 g Added Sugars; 78.7 mg Calcium; 3 mg Iron; 724 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 10.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 275 mg Phosphorus; 4.8 mg Zinc; 27.2 mcg Selenium; 104 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.

  • Tri-Tip Roast: Boneless and fairly tender with full flavor. Also known as bottom sirloin roast and Santa Maria roast. Great for roasting or grilling.
  • Leafy Herbs: A collection of aromatic herbs are used in this recipe. These fragrant herbs enhance flavors of the dish and provide hints of citrus, earthy, peppery or minty flavors. They are easily found year-round and available fresh or dried.
  • Smoked Paprika: A.K.A pimentón is made from peppers that have been slowly smoked and dried over fire. It lends a smoky and woody flavor to dishes and can be found in the spice section of your local supermarket.
  • Pistachios: Famous for their green color and unique flavor, pistachios add a salty crunch to any dish. Great as a crust for beef, as a salad topper, or in desserts.
  • Parmesan Cheese: A hard, aged Italian cheese that is known for its nutty, savory flavor. Traditionally made from cow’s milk.
  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

  • Will Tri-Tip roast be labeled as other names in the grocery store?
    You may see other names on the packaging, like Bottom Sirloin Roast, Newport Roast, Santa Maria Roast or Triangle Roast. Any of these cuts are the roast you’re looking for.
  • What is pesto?
    An traditional uncooked Italian sauce made with fresh basil (new school versions may use cilantro or mint), cheese, pine nuts and oil. There are also jarred store bought versions if you’re pressed for time.
  • Should I rest the roast before carving?
    You absolutely should! A general rule of thumb is to rest 15 to 20 minutes before slicing.
  • How thinly should I slice the beef?
    Slice beef into 1/8-inch strips, across the grain, for quick cooking and easy eating.