Grilled Beef Tri-Tip Roast & Potato Planks

Makes a great weeknight dinner for the family. Easy to prepare, delicious to eat!

Recipe Ingredients:

1 (2 pound) beef tri-tip roast
2 teaspoons coarse grind black pepper
2 cloves garlic, minced
2 pounds medium all-purpose potatoes, cut lengthwsie into 1/2-inch thick slices
1 tablespoon vegetable oil
1/2 cup dairy sour cream
2 tablespoons prepared basil pesto sauce
Salt
2 tablespoons chopped roasted red peppers

Cooking Directions:

1. Combine pepper and garlic. Press evenly onto all surfaces of beef roast. Toss potatoes with oil.
2. Place roast in center of grid over medium, ash-covered coals. Grill tri-tip roast, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill potatoes 20 to 25 minutes or until tender, turning frequently.
3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with foil; let stand 10 minutes.
4. Combine sour cream and pesto. Carve roast across the grain into thin slices. Season beef and potatoes with salt, as desired. Top potato planks with sour cream mixture; sprinkle with red peppers.

Makes 6 servings.

Tip: Tri-tip is also called bottom sirloin.

Nutritional Information Per Serving (1/6 of recipe): 484 calories; 37 g protein; 40 g carbohydrate; 19 g fat; 163 mg sodium; 73 mg cholesterol; 7.4 mg niacin; 1.1 mg vitamin B6; 3.3 mcg vitamin B12; 6.6 mg iron; 7.0 mg zinc.

Recipe and photograph provided courtesy of The Beef Checkoff.