Roasted Herb Beef Tri-Tip with Orange and Red Onion Salsa -- Quad-Cities Online Recipe Book
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Roasted Herb Beef Tri-Tip with Orange and Red Onion Salsa

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Ingredients

Herbed Beef Roast:
4 garlic cloves
½ cup packed fresh parsley (or 6 to 8 teaspoons dried parsley)
2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
1 teaspoon coarse-grind black pepper
½ teaspoon kosher salt
1 antibiotic-free, beef tri-tip roast (1½ to 2 pounds)
Orange and Red Onion Salsa:
1½ cups canned mandarin orange segments, drained and chopped
½ cup finely chopped red onion
3 tablespoons chopped fresh mint (or 3 teaspoons dried mint)
1 tablespoon olive oil
1 tablespoon fresh lime juice
1½ teaspoon fresh ginger, minced
¼ teaspoon salt

Instructions

Heat oven to 425 degrees F. Place garlic in food processor. Cover; process until chopped. Add parsley, thyme, pepper and salt. Process until herbs are chopped. Press herb mixture evenly onto all surfaces of beef roast.

Place roast on a rack in a shallow roasting pan. Do not add water or cover the meat. Roast in 425 degree F oven for 30 to 40 minutes for medium rare, 40 to 45 minutes for medium doneness.

Remove roast when instant-read thermometer registers 135 degrees F. for medium rare or 150 degrees F. for medium. Transfer roast to carving board; tent meat loosely with aluminum foil. Let stand 15 minutes. (The temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium-rare and 160 degrees F. for medium.)

While meat rests, combine all ingredients for the Orange and Red Onion Salsa in a small bowl.

Carve roast across the grain into thin slices. Serve with salsa.

Source: Recipe adapted from “The Healthy Beef Cookbook” (American Dietetics Association and National Cattlemen’s Beef Association, 2006)



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