Chili-Crusted Tri-Tip Roast
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Total Recipe Time: 1 to 1-1/4 hours
Makes 6 to 8 servings
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
Salt and pepper
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
|1.||Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
|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 50 minutes for medium doneness.
|3.||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 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
|4.||Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.
Nutrition information per serving: 164 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 6 mg cholesterol; 61 mg sodium; 1 g carbohydrate; 0.8 g fiber; 23 g protein; 6.6 mg niacin; 0.6 mg vitamin B6; 1.3 mcg vitamin B12; 1.9 mg iron; 26.5 mcg selenium; 4.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.