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Recipe

Beef Tri-Tip with Rosemary-Garlic Vegetables

Flavorful and versatile, a beef tri-tip roast is a boneless cut of meat from the bottom sirloin. If you don’t see it in the case, ask for it! It’s one of your butcher’s best kept secrets.
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  • Serving 6
  • Total Time 1 hr. 25 min
    Preparation 15 min
    Marination 0 min
    Cook 70 min
  • Nutrition Facts
    Calories 495
    Total Fat 19 g
    Protein 36 g
    Carbohydrate 46 g
    Cholesterol 99 mg
    Sodium 239 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible
Beef Tri Tip with Rosemary Garlic Vegetables

Ingredients

  • 1 beef tri-tip roast, (1 1/2 to 2-lb.)
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 12 small red potatoes, halved
  • 2 medium bell peppers, cut into eighths
  • 2 medium sweet onions, cut into 1-inch wedges


Cooking Instructions

  1. Preheat oven to 425°F. Combine garlic, rosemary, salt and pepper; press half onto beef. Combine remaining seasoning with oil and vegetables in large bowl; toss.
  2. Place beef on rack in shallow roasting pan. Add vegetables to pan. Roast, uncovered, 30 to 40 minutes for medium rare (internal temp 135°F) or 40 to 45 minutes for medium doneness (internal temp 150°F).
  3. Transfer beef to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F.)
  4. Increase oven temperature to 475°F. Remove peppers from roasting pan. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.
  5. Carve roast across the grain. Serve with vegetables.

Hand WashingRemember to wash hands and surfaces before preparing food