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Chili-Crusted Tri-Tip Roast

Recipe

Nutritional Info

Reviews (2)

Total recipe time: 1 to 1-1/4 hours Makes 6 to 8 servings

Ingredients

1 beef tri-tip roast (1-1/2 to 2 pounds)
Salt and pepper

Rub:

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Instructions

Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast across the grain into thin slices. Season with salt and pepper, as desired.

Nutritional Information Per Serving

Nutrition information per serving: 164 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 6 mg cholesterol; 61 mg sodium; 1 g carbohydrate; 0.8 g fiber; 23 g protein; 6.6 mg niacin; 0.6 mg vitamin B₆; 1.3 mcg vitamin B₁₂; 1.9 mg iron; 26.5 mcg selenium; 4.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of iron.

Cook's Notes

Reviews

	Reviewed by Anonymous on 2/12/13 A bit too much cumin for my tastes, but still quite good in my opinion. Even though cumin isn't my favorite spice, it resulted in a nice aftertaste which paired wonderfully with some rye whiskey. I think the next time I do it, there will be more garlic and perhaps some sugar to get a nice crust on it

	Reviewed by NIEconsulting on 1/24/10 Excellent taste. The ingredients did not over power the meat flavor. This recipe has a perfect balance. Cooking time was excellent and very accurate. Even my husband made the comment that the flavor was exquisite. To keep using this recipe. Thank you