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Peppery Beef Tri-tip with Skewered Vegetables

159
Recipe categories:   Roasts  |  Tri-Tip Roast  |  Lighter Options  |  Tailgating
  • 25 min
    Prep Time
  • 25 min
    Cook Time
  • 8
    Servings
Peppery Beef Tri-tip
Omaha Steaks Beef Tri-Tip Roast doused in a delicious dressing makes the dish in this recipe for Peppery Beef Tri-Tip with Skewered Vegetables a true culinary treat. In this healthy dish, vegetables are skewered alongside pieces of tri-tip that have been coated with Italian dressing mixed with brown sugar, pepper, garlic and thyme for an unbeatable blend of delicious flavors.
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Ingredients
  • 1 Omaha Steaks Beef Tri-Tip Roast
  • 1/2 cup Italian dressing
  • 6 cups assorted vegetables (onion wedges, 3/4" zucchini or yellow squash slices, 1" red bell pepper pieces, medium mushrooms)
Seasoning:
  • 1 Tbsp. packed brown sugar
  • 2 tsp. cracked black pepper
  • 2 cloves garlic, minced
  • 1/2 tsp. dried thyme
Preparation
  1. Combine seasoning ingredients and 1/2 tsp. salt. Mix 1 tsp. seasoning with dressing. Press remaining seasoning onto beef roast. Thread vegetables alternately onto 12" metal skewers; brush with dressing.
  2. Place roast on grill over medium, ash-covered coals. Place kabobs around roast. Grill roast, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20 to 25 minutes or until tender, turning occasionally.
  3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with vegetables.
Nutrition Facts
Calories290
Total Fat15g
Saturated Fat5g
Cholesterol55mg
Sodium220mg
Carbohydrates17g
Fiber2g
Protein19g
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