Lemon-Garlic Beef Tri-Tip and Roasted Potatoes

Roasting lemons brings out the natural sweetness of the fruit. Try this with a tender Tri-Tip Roast and hearty potatoes for a bright and flavorful meal.

  • 1 hr
    15 min
  • 8
    SERVINGS
  • 338
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 2 large lemons
  • 1 tablespoon minced garlic
  • 2 teaspoons coarse grind black pepper
  • 2 pounds fingerling or small red-skinned potatoes, halved or quartered if large
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Salt

Cooking:

  1. Preheat oven to 425°F. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef roast. Cut remaining lemon into 12 wedges lengthwise; set aside.

  2. Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.

  3. Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once.

  4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  5. Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.

Nutrition Information

Butcher Counter

Lemon-Garlic Beef Tri-Tip and Roasted PotatoesTri-Tip Roast Sirloin Primal

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

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