Peppery Beef Tri-Tip Roast with Skewered Vegetables
Easy, sunny weather entertaining calls for great grilled beef dishes like this!
1 beef tri-tip roast, approximately 1 1/2 pounds
1 tablespoon packed light brown sugar
2 cloves garlic, crushed
2 teaspoons cracked black pepper
1/2 teaspoon each dried thyme leaves and salt
1/2 cup bottled Italian dressing
6 cups assorted vegetables for grilling, such as:
Medium yellow summer squash or zucchini (cut into 3/4-inch slices),
Red bell pepper (cut into 1-inch squares),
Large mushrooms, small onion (cut into 6 wedges)
- Combine brown sugar, garlic, pepper, thyme and salt, mixing well. Combine 1 teaspoon of spice mixture with Italian dressing; reserve. Rub remaining spice mixture evenly over surface of roast.
- Place roast on grid over medium ash-covered coals. Grill 25 to 30 minutes, turning frequently.
- Meanwhile thread vegetables on each of 6 (12-inch) skewers. Brush vegetables with dressing mixture. Place vegetables on grid; grill 20 to 25 minutes or until vegetables are tender, turning occasionally.
- Remove roast and vegetables from grill; tent with foil and let roast stand 10 minutes for easier carving. Carve roast across the grain into thin slices; serve with grilled vegetables.
Makes 6 servings.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.