Southwestern Tri-Tip Roast
Prep: 15 minutes; Chill: 6 to 24 hours; Roast: 30 minutes; Stand: 15 minutes; Makes 6 servings
1 tablespoon finely chopped canned chipotle chile peppers in adobe sauce*
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon olive oil
1 teaspoon ground cumin
½ teaspoon salt
2 cloves garlic, minced
1 1½- to 2-pound boneless beef tri-tip roast (bottom sirloin)
Avocado slices (optional)
Purchased pico de gallo (optional)
For rub, combine chile peppers, oregano, oil, cumin, salt and garlic. Spread on surface of roast, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
Preheat over to 425°F. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. For medium-rare doneness, roast for 30 to 35 minutes or until meat thermometer registers 140°F. Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145°F. (For medium doneness, roast for 40 to 45 minutes or until meat thermometer registers 155°F. Cover and let stand 15 minutes. The temperature of the meat after standing should be 160°F.)
Thinly slice roast across the grain. If desired, serve with avocado and pico de gallo. Makes 6 servings.
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (per serving): 156 Calories; 7 g total fat (2 g sat. fat); 45 mg cholesterol; 20 g protein; 1 g carbohydrate; 260 mg sodium
From Better Homes and Gardens