Lemon-Garlic Beef Tri-Tip and Roasted Potatoes

Name: Lemon-Garlic Beef Tri-Tip and Roasted Potatoes
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Tri-Tip Roast; lemon; garlic; freshly ground black pepper; fingerling potatoes; olive oil; salt

Roasting lemons brings out the natural sweetness of the fruit. Try this with a tender Tri-Tip Roast and hearty potatoes for a bright and flavorful meal.

Cook Time: 1 hrs 30 mins

Servings: 6

Ingredients: 7

Cook Mode

Ingredients

1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
2 large lemons, divided
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

Preparation

Step 1

Preheat oven to 425°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 Tri-Tip Roast. Cut remaining lemon into 12 wedges lengthwise; set aside.
Step 2

Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.
Step 3

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°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.
Step 4

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Step 5

Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.

Nutrition Information

305 Calories

0 %*

3.3g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

4.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 305 Calories; 105.3 Calories from fat; 11.7g Total Fat (3.3 g Saturated Fat; 0.1 g Trans Fat; 0.8 g Polyunsaturated Fat; 6.8 g Monounsaturated Fat;) 65 mg Cholesterol; 267 mg Sodium; 26 g Total Carbohydrate; 2.9 g Dietary Fiber; 2.4 g Total Sugars; 25 g Protein; 0 g Added Sugars; 37.2 mg Calcium; 2.7 mg Iron; 1004 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 11.1 mg NE Niacin; 0.8 mg Vitamin B₆; 1.3 mcg Vitamin B₁₂; 272 mg Phosphorus; 4.6 mg Zinc; 26.7 mcg Selenium; 110.8 mg Choline.

This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Riboflavin.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.