Tri-Tip
INGREDIENTS
2 lbs. pre-marinated Tri-Tip Roast (I like Trader Joes Santa Maria Tri-Tip Roast)
Serve with Roasted Rosemary Potatoes and Roasted Eggplant and Zucchini (see recipes below)
DIRECTIONS
Preheat the grill to high heat. Sear roast on both sides, about 5 minutes per side. Turn the heat down slightly and roast for an additional 30 minutes (turning halfway through). Remove the tri-tip from the grill and let it rest for 15 minutes, tented with foil. Slice and serve! Enjoy!
Roasted Rosemary Potatoes – preheat the oven to 375 degrees. Cut 2 lbs. baby redskin potatoes in eighths and arrange in a single layer on a sheet pan. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Toss to coat. Lay 4-6 fresh rosemary sprigs on top of the potatoes. Bake for 35-45 minutes, until crisp on the outside, but not dry on the inside. Enjoy!
Roasted Eggplant and Zucchini – veggies can be roasted at the same time as the potatoes, in a 375-degree oven. Line a sheet pan with parchment paper. Slice the eggplant and zucchini, vertically, and place on the sheet pan. Brush, lightly, with olive oil, sprinkle with salt, pepper, and dried oregano. Roast for 30 minutes. Enjoy!
Wine Pairing
Cabernet Sauvignon
Kid Version
My kids love the tri-tip and potatoes! They are not crazy about the roasted veggies, so I serve an alternate veggie on the side for them (cucumber, carrot, bell pepper, avocado, broccoli, whatever you have on hand).
