Roast Beef Recipes
Lemon-Garlic Beef Tri-Tip and Roasted Potatoes
A garlicky-lemon tri-tip roasted with lemon wedges and potatoes.
Total: 1 hr 10 min to 1 1/4 hr | Yield: 6 to 8 servings
Ingredients
- 1 (1 1/2 to 2 pound) beef Tri-Tip Roast
- 2 large lemons
- 1 tablespoon minced garlic
- 2 teaspoons coarse grind black pepper
- 2 pounds fingerling or small red-skinned potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Salt
Instructions
- Heat oven to 425 degrees F.
- Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside.
- Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.
- Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly.
- Roast beef in 425 degrees F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once.
- Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium.
- Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise to reach 145 degrees F for medium rare; 160 degrees F for medium.)
- Carve roast across the grain into slices; season with salt, as desired.
- Serve with potatoes and lemon wedges.
Nutrition
Per serving: 338 calories; 12g fat (3g saturated fat; 7g monounsaturated fat); 66mg cholesterol; 260mg sodium; 31g carbohydrate; 3.1g fiber; 26g protein; 12.2mg niacin; 0.8mg vitamin B6; 1.3mcg vitamin B12; 2.7mg iron; 27.5mcg selenium; 4.8mg zinc; 115.9mg choline
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron.
Attribution
Recipe and photo used with permission from:
Texas Beef Council