Pesto-Rubbed Tri-Tip Roast with Warm Tomato Sauce
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 30 Min.
Cook Time: 45 Min.
Prep Time: 30 Min.
Cook Time: 45 Min.
What you need:
* 1 beef tri-tip roast (1-1/2 to 2 lb.)
* 1/2 c. prepared basil pesto sauce, divided
* 1-1/2 tsp. pepper
* 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
* 1/2 c. chopped onion
* 2 Tbsp. shredded Parmesan cheese
* 1/2 c. prepared basil pesto sauce, divided
* 1-1/2 tsp. pepper
* 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
* 1/2 c. chopped onion
* 2 Tbsp. shredded Parmesan cheese
What to do:
1. Heat oven to 425°F. Spread 1/4 c. pesto evenly onto all surfaces of beef roast; sprinkle with pepper.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30-40 min. for medium rare; 40-45 min. for medium doneness.
3. Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15-20 min. or until onion is tender and most of the liquid has evaporated. Stir in remaining 1/4 c. pesto. Keep warm.
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 15 min. (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 thin slices. Season with salt and pepper, as desired. Serve with tomato sauce and sprinkle with cheese.
* Nutrition information per serving (1/6 of recipe)
* Recipe Courtesy of The Beef Checkoff
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30-40 min. for medium rare; 40-45 min. for medium doneness.
3. Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15-20 min. or until onion is tender and most of the liquid has evaporated. Stir in remaining 1/4 c. pesto. Keep warm.
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 15 min. (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 thin slices. Season with salt and pepper, as desired. Serve with tomato sauce and sprinkle with cheese.
* Nutrition information per serving (1/6 of recipe)
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 297; Total Fat: 18g; Saturated Fat: 5g; Cholesterol: 6mg; Total Carbs: 6g; Fiber: 1g; Protein: 26g; Sodium: 517mg;