Marinated in a garlicky balsamic vinegar and soy sauce mixture, this tasty tri-tip roast recipe sends the flavor meter soaring with its pairing of a delicious creamy gorgonzola sauce...and the roasted broccolini makes an ideal and easy accompaniment.

Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

1 beef tri-tip roast (about 1 1/2 to 2 pounds)
1 red onion, cut into 16 wedges
4 cups broccolini or baby broccoli, trimmed (about 9 ounces)
Nonstick cooking spray
Salt and pepper

Marinade:
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced

Creamy Gorgonzola Sauce:
1/4 cup reduced fat cream cheese, softened
1/4 cup plain nonfat yogurt
2 tablespoon crumbled Gorgonzola cheese
1 tablespoon minced onion
1/4 teaspoon pepper

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Heat oven to 425°F (220°C). Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F (220°C oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
3. Remove roast when meat thermometer registers 135°F (55°C) for medium rare; 150°F (65°C) for medium. Transfer 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 | 60°C for medium rare; 160°F | 70°C for medium.)
4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with broccolini. Season with salt and pepper, as desired.
6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and Beef, It's What's For Dinner©.