Roasted Sun-Dried Tomato Beef Tri-Tip & Potatoes
Recipe Download Options
Total Recipe Time: 1 to 1-1/4 hours
Makes 6 to 8 servings
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1/2 cup reduced-fat Italian dressing
1/4 cup drained sun-dried tomatoes (oil-packed)
1/4 cup water
1-1/2 pounds small red-skinned potatoes (about 2-inch diameter), cut in eights
2 tablespoons grated Parmesan cheese
Salt and pepper
Fresh chopped parsley (optional)
|1.||Preheat oven to 425°F. Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Reserve 1/4 cup tomato mixture.
Combine potatoes and another 1/4 cup tomato mixture in a large bowl; toss to coat. Place potatoes on rimmed baking sheet sprayed with cooking spray. Set aside.
|3.||Place roast on rack in shallow roasting pan. Spread remaining tomato mixture evenly onto all surfaces of beef roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Place potatoes in oven; cook 45 minutes, stirring once. Baste roast and potatoes with reserved 1/4 cup tomato mixture during last 15 minutes of cooking.
|4.||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 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 475°F. Sprinkle potatoes with parmesan cheese; continue to roast 5 to 10 minutes or until potatoes are tender and cheese begins to brown.
|5.||Carve roast across the grain into slices. Season with salt and pepper, as desired. Serve with potatoes. Sprinkle with parsley, if desired.
Nutrition information per serving, 1/6 of recipe: 291 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 69 mg cholesterol; 314 mg sodium; 24 g carbohydrate; 2.3 g fiber; 26 g protein; 11.8 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.5 mg iron; 29.3 mcg selenium; 4.8 mg zinc; 109.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
Nutrition information per serving, 1/8 of recipe: 218 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 52 mg cholesterol; 236 mg sodium; 18 g carbohydrate; 1.7 g fiber; 20 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 1.0 mcg vitamin B12; 1.9 mg iron; 21.9 mcg selenium; 3.6 mg zinc; 81.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12, iron and choline.