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Pesto-Rubbed Tri-Tip Roast with Warm Tomato Sauce

158
Recipe categories:   Roasts  |  Tri-Tip Roast  |  Lighter Options
  • 30 min
    Prep Time
  • 45 min
    Cook Time
  • 8
    Servings
Pesto-Rubbed Tri-Tip Roast
This recipe for Pesto-Rubbed Tri-Tip Roast with Warm Tomato Sauce uses traditional Italian ingredients to flavor Omaha Steaks Beef Tri-Tip Roast. A pesto-rubbed roast is slow roasted in the oven, then served with tomatoes, onion, and pesto that have been sautéed together for a rich and healthy Italian dinner.
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Ingredients
  • 1 Omaha Steaks Beef Tri-Tip Roast
  • 1/2 cup prepared basil pesto sauce, divided
  • 1-1/2 teaspoons pepper
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 2 tablespoons shredded Parmesan cheese
Preparation
  1. Heat oven to 425°F. Spread 1/4 cup 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 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
  3. Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15 to 20 minutes or until onion is tender and most of the liquid has evaporated. Stir in remaining 1/4 cup 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 minutes. (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.

Recipe and Photo courtesy of The Beef Checkoff
Nutrition Facts
Calories270
Total Fat18g
Saturated Fat6g
Cholesterol60g
Sodium300mg
Carbohydrates5g
Fiber1g
Protein20g
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