lbs. medium all-purpose potatoes, cut lengthwsie into 1/2-inch thick slices
1
Tbsp. vegetable oil
1/2
cup dairy sour cream
2
Tbsp. prepared basil pesto sauce
--
salt
2
Tbsp. chopped roasted red peppers
Combine pepper and garlic. Press evenly onto all surfaces of beef roast. Toss potatoes with oil.
Place roast in center of grid over medium, ash-covered coals. Grill tri-tip roast, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill potatoes 20-25 minutes or until tender, turning frequently.
Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with foil; let stand 10 minutes.
Combine sour cream and pesto. Carve roast across the grain into thin slices. Season beef and potatoes with salt, as desired. Top potato planks with sour cream mixture; sprinkle with red peppers.
Per serving: 484 calories; 37 g protein; 40 g carbohydrate; 19 g fat; 163 mg sodium; 73 mg cholesterol; 7.4 mg niacin; 1.1 mg vitamin B6; 3.3 mcg vitamin B12; 6.6 mg iron; 7.0 mg zinc.
