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Peppery Beef Tri-Tip Roast with Skewered Vegetables
Easy summer entertaining calls for great grilled beef dishes like this! |
Prep: 15 minutes
Cook: 30 minutes
Servings: Serves 6
| 1 |
beef tri-tip roast, approximately 1-1/2 lbs. |
| 1 |
Tbsp. packed light brown sugar |
| 2 |
cloves garlic, crushed |
| 2 |
tsp. cracked black pepper |
| 1/2 |
tsp. each dried thyme leaves and salt |
| 1/2 |
cup bottled Italian dressing |
| 6 |
cups assorted vegetables for grilling, such as: |
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medium yellow summer squash or zucchini (cut into 3/4 inch slices), |
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red bell pepper (cut into 1 inch squares), |
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large mushrooms, small onion (cut into 6 wedges) |
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Combine brown sugar, garlic, pepper, thyme and salt, mixing well. Combine 1 tsp. of spice mixture with Italian dressing; reserve. Rub remaining spice mixture evenly over surface of roast. |
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Place roast on grid over medium ash-covered coals. Grill 25 to 30 minutes, turning frequently. |
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Meanwhile thread vegetables on each of six, 12-inch skewers. Brush vegetables with dressing mixture. Place vegetables on grid; grill 20 to 25 minutes or until vegetables are tender, turning occasionally. |
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Remove roast and vegetables from grill; tent with foil and let roast stand 10 minutes for easier carving. Carve roast across the grain into thin slices; serve with grilled vegetables. |
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| 299 calories; 27 g protein; 16 g fat; 12 g carbohydrate; 3.7 mg iron; 392 mg sodium; 76 mg cholesterol. |
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Grilling |
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