BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here-seasoned with garlic and rosemary and served with potatoes, peppers and onions.
Provided by BIWFD
Categories Entrée
Time 1h30m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables around 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.
- Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with 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. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
- Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 350°F. Place roast in Air Fryer basket Roast at 350°F for 30 minutes. Once the timer goes off flip the roast, add in your potatoes and continue to cook for 30 to 40 minutes. for medium rare; 30 to 40 minutes for medium doneness. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with 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.). Add remaining vegetables to the Air Fryer with the potatoes and continue to cook for another 10 minutes or until potatoes are soft. Carve roast across the grain. Serve with vegetables.
Nutrition Facts : Calories 330
OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES
Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.
Provided by Barb G.
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine rosemary, garlic, salt and pepper to form a paste.
- Spread half of herb paste evenly over roast.
- Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
- Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
- Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
- Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Cook an entire meal in one roasting pan with this easy Tri-Tip Roast with Rosemary-Garlic Vegetables recipe. This delicious roast beef dinner is sure to be a family favorite.
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F232°C. Combine garlic, rosemary, salt and pepper for seasoning; press 1/2 onto the tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F232°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135°F58°C for medium rare; 150°F66°C for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F-12°C to reach 145°F63°C for medium rare; 160°F for medium.)
- Meanwhile increase oven temperature to 475°F246°C. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
GARLIC & ROSEMARY ROAST VEGETABLES
This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!
Provided by Um Safia
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
- Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
- Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.
Nutrition Facts : Calories 171.8, Fat 7, SaturatedFat 1, Sodium 29.1, Carbohydrate 25.5, Fiber 3.6, Sugar 2.4, Protein 3
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
- Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
- Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
- Mix beef broth in with the pan drippings and drizzle over the slices.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY
Here's what you need: tri tip roast, black ground pepper, mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, light brown sugar, butter, worcestershire sauce, fresh rosemary
Provided by Mike Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine dry rub ingredients in a small bowl and stir to combine.
- Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
- In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
- Heat a charcoal or gas grill to the medium heat.
- Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
- Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
- Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
- Serve with remaining glaze on the side for drizzling or dipping.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, Sugar 19 grams
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
GRILLED TRI-TIP WITH OREGON HERB RUB
I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.
Provided by CHIEFWMS
Categories 100+ Everyday Cooking Recipes
Time 4h
Yield 10
Number Of Ingredients 10
Steps:
- Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
- Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
- Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 0.3 g, Cholesterol 105.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 1083.4 mg
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