tri-tip with rosemary garlic vegetables

Name: tri-tip with Rosemary garlic vegetables
Ingredients: - two garlic cloves, minced; - 1 teaspoon dried rosemary; - 1/2 teaspoons salt; - 1/4 teaspoon ground pepper; - one beef tri-tip roast 1 1/2 to 2 pounds; - 1 tablespoon olive oil; - 12 small red potatoes, halved; - two medium red, yellow or green bell peppers, cut into eighths; - two medium sweet onions, cut into 1 inch wedges

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Lynnda Cloutier

Mission Viejo, CA

Updated on Jun 26, 2012

This recipe is from cooking the Costco way

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Ingredients

- two garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- one beef tri-tip roast 1 1/2 to 2 pounds
- 1 tablespoon olive oil
- 12 small red potatoes, halved
- two medium red, yellow or green bell peppers, cut into eighths
- two medium sweet onions, cut into 1 inch wedges

How To Make tri-tip with rosemary garlic vegetables

Step 1

preheat oven to 425°. Wash hands. Mix garlic, rosemary, salt and pepper in a small bowl. Press half of the mixture onto the beef. Wash hands.

Step 2

Mix remaining seasoning mixture with oil and vegetables in a large bowl; toss. Place beef on a rack in a shallow roasting pan. Add vegetables to the pan. Roast, uncovered, for 30 to 40 minutes for medium rare. Internal temperature should read 135°., or 40 to 45 minutes for medium, internal temperature should read 150°.
Step 3

Transfer beef to a platter; tent with foil. Let stand for 15 minutes. Internal temperature will continue to rise about 10°. Increase oven temperature to 475° remove peppers from the pan. Continue roasting potatoes and onions for 10 minutes or until tender and lightly browned. Makes 6 to 8 servings.
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