Time: 75 Minutes
Garden Grill Tri-Tip
Tri-Tip Roast takes a dip in a flavorful marinade and then gets grilled alongside a vegetable medley (ratatouille if you're fancy).
Ingredients
Quick Facts
Cooking
- Combine marinade ingredients in small bowl. Place beef roast and 1/3 cup marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and reserve remaining marinade in refrigerator.
- Remove 1/4 cup of reserved marinade for ratatouille; set aside. Toss vegetables (except tomatoes) with remaining marinade.
- Remove roast from marinade; discard marinade. Place roast in center of grid over medium, ash-covered coals or over medium heat on preheated gas grill; arrange vegetables (except tomatoes) around roast. Grill roast, covered, 25 to 35 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant and bell peppers 7 to 11 minutes; zucchini and yellow squash 8 to 12 minutes (on gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally.
- 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.)
- Meanwhile, cut grilled vegetables into 1-inch pieces. Combine vegetables, tomatoes, basil and reserved 1/4 cup marinade in large bowl; toss to coat. Carve roast diagonally across the grain into thin slices. Season roast and ratatouille with salt and black pepper, as desired. Serve roast with ratatouille.
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
8 | 222kcal | 13g | 45mg | 7g | 18g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 8g Monounsaturated Fat; Carbohydrates; Fiber; 5.8mg NE Niacin; 0.5mg Vitamin B6; 0.9mcg Vitamin B12; 1.6mg Iron; 20.7mcg Selenium; Zinc; 73.8mg Choline;
Courtesy of BeefItsWhatsForDinner.com