Peppery Beef Tri-Tip with Skewered Vegetables

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Total Recipe Time: 45 minutes
Makes 6 to 8 servings

INGREDIENTS

1 beef tri-tip roast (1-1/2 to 2 pounds)
1/2 cup prepared Italian dressing
6 cups assorted vegetables (onion wedges, 3/4-inch zucchini or yellow squash slices, 1-inch red bell pepper pieces, medium mushrooms)

Seasoning:

1 tablespoon packed brown sugar
2 teaspoons cracked black pepper
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme

INSTRUCTIONS

Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.
Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.Grill vegetables 20 to 25 minutes or until tender, turning occasionally.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with vegetables.

STEP BY STEP INSTRUCTIONS

STEP 1

Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.

STEP 2

Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, basting roast with remaining sauce while grilling and turning occasionally.Grill vegetables 20 to 25 minutes or until tender, turning occasionally.

STEP 3

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with vegetables.

Shopping List

1 beef tri-tip roast (1-1/2 to 2 pounds)
1/2 cup prepared Italian dressing
6 cups assorted vegetables (onion wedges, 3/4-inch zucchini or yellow squash slices, 1-inch red bell pepper pieces, medium mushrooms)
1 tablespoon packed brown sugar
2 teaspoons cracked black pepper
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme

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