Southwestern Tri-Tip Roast |
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Prep Time: 24 Minutes Cook Time: 60 Minutes |
Ready In: 84 Minutes Servings: 8 |
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This low-fat roast recipe uses chipotle peppers and cumin to add flavor without fat to this easy meal. Ingredients:
1 tablespoon dried chipotle chili pepper, seeded and finely chopped (about 2 teaspoons) |
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed |
1 tablespoon olive oil |
1 teaspoon ground cumin |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 (1 1/2-2 lb) boneless beef tri-tip roast (bottom sirloin) |
Directions:
1. For rub, combine the chipotle peppers, oregano, oil, cumin, salt, and garlic. Spread over surface of meat, rubbing in with glove-covered hands. Cover and chill for 6 to 24 hours.
2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 425°F oven. For medium rare, roast for 30 to 35 minutes or until meat thermometer registers 140°F Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145°F (For medium, 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.).
3. Makes 6 to 8 servings.
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