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Southwestern Tri-Tip Roast

Date added: November 23, 2007

  • Servings: 6 change
  • Calories per serving: 273
  • Prep time: 15
  • Cook time: 30

Ingredients

  • 1 tbsp chile peppers, chipotle seeded and finely chopped *
  • 1 tbsp herb, oregano, fresh, intl
  • 1 tbsp oil, olive, extra virgin
  • 1 tsp spice, cumin, seeds, ground
  • 1/2 tsp salt, table
  • 2 garlic, cloves, fresh
  • 2 pound beef, tri-tip roast, sirloin, raw, 0" trim

Recipe Method

1. For rub, in a small bowl, combine chile peppers, oregano, oil, cumin, salt and garlic. Spread evenly over surface of roast; rub in with plastic glove-covered hands. Cover and chill for at least 6 hours or up to 24 hours.

2. Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer in centre of roast. Roast in a 425 F. oven until desired doneness. Allow 30 to 35 minutes for medium rare (140 F.) or 40 to 45 minutes for medium (155 F.). Cover with foil and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145 F. for medium-rare doneness or 160 F. for medium.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutritional Facts

Per serving% Daily Value*
Calories 27314%
Fat 15g24%
Cholesterol 98mg33%
Sodium 273mg 11%
Carbohydrates 1g14%

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