Lemon-Garlic Beef Tri-Tip and Roasted Potatoes
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Total Recipe Time: 1 hour 10 minutes to 1-1/4 hours
Makes 6 to 8 servings
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
2 large lemons
1 tablespoon minced garlic
2 teaspoons coarse grind black pepper
2 pounds fingerling or small red-skinned potatoes, halved or quartered if large
2 tablespoons olive oil
1/2 teaspoon salt
|1.||Preheat oven to 425°F. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside.
|2.||Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.
|3.||Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once.
|4.||Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to 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.)
|5.||Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.
Nutrition information per serving: 338 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 66 mg cholesterol; 260 mg sodium; 31 g carbohydrate; 3.1 g fiber; 26 g protein; 12.2 mg niacin; 0.8 mg vitamin B6; 1.3 mcg vitamin B12; 2.7 mg iron; 27.5 mcg selenium; 4.8 mg zinc; 115.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.