USDA Choice Beef Tri-Tip Roast Special

by heidi on January 10, 2011

In-Store Special! Sterling &  Ft. Collins Markets!

Sales Starts Tues., Jan. 10th through Sat., Jan. 15, 2011

$3.99 lb.

Tri-Tip Information

The tri tip roast is a boneless, lean and tender roast originating from the bottom sirloin. The Tri tip is the Tensor fasciae latae muscle. This roast is very popular on the west coast, especially California where it has gained the most popularity. This roast can either be oven-roasted, grilled or broiled as a roast, or cut into steaks or strips to be used in stir fry type applications.  The tri tip is a very versatile roast that will add an unique flare to your next meal.

 Various Cooking Methods

Broiling*
Place roast on rack in broiler pan. Broil 5 inches from heat source 20 to 30 minutes for medium rare to medium doneness, turning once. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Let stand, loosely covered, 15 minutes before carving (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)

Grilling *
Grill, covered, over medium ash-covered coals for 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)

Oven Roasting*
Heat oven to 425°F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Let stand, loosely covered, 15 minutes before carving. (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)

*Sourced from http://www.beefandvealculinary.com/beeftri-tiproast.aspx

RECIPE

Pesto Rubbed Tri-Tip Roast with Warm Tomato Sauce

1 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

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 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 raost when instant-read theremometer 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.

Makes 6 to 8 servings

Nutrition information per serving (1/6 of recipe): 297 calories; 18 g fat (5 g saturated fat; 4 g monounsaturated fat); 67 mg cholesterol; 517 mg sodium; 6 g carbohydrate; 0.8 g fiber; 26 g protein; 6.7 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 1.9 mg iron; 27.6 mcg selenium; 4.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving (1/8 of recipe): 228 calories; 13 g fat (3 g saturated fat; 3 g monounsaturated fat); 5 mg cholesterol; 387 mg sodium; 5 g carbohydrate; 0.6 g fiber; 2 g protein; 5 mg niacin; 0.4 mg vitamin B6; 1 mcg vitamin B12; 1.4 mg iron; 20.7 mcg selenium; 3.2 mg zinc.

This recipe is an excellent source of niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12.

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