Penn Herb Wellness Guide
Peppery Beef Tri-Tip with Skewered Vegetables
Ingredients
- 1 beef tri-tip roast (1-1/2 to 2 pounds)
- 1/2 cup prepared Italian dressing
- 2 cups onion wedges
- 2 cups 3/4-inch zucchini slices
- 1 cup 1-inch red bell pepper pieces
- 1 cup medium mushrooms
- Seasoning:1 Tbs packed brown sugar
- 2 tsp cracked black pepper
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp dried thyme
Directions
- Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.
- Place roast on grid over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20 to 25 minutes or until tender, turning occasionally.
- Remove roast when instant-read thermometer registers 140F for medium rare; 155F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145F for medium rare; 160F for medium.) Carve across the grain into thin slices. Serve with vegetables.
- Makes 6 to 8 servings.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.