Tri -Tip Steak, with colorful vegetables


TRI-TIP ROAST: Boneless and fairly tender with full flavor.


1 beef Tri-tip Roast (1-1/2 to 2 pounds)
4 ears of corn, husked
1 pound fresh asparagus, trimmed
1 red onion, cut into 8 wedges


1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon no-salt-added lemon pepper seasoning
1 tablespoon minced garlic
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper (optional)


2 teaspoons no-salt-added lemon pepper (divided)


Combine marinade ingredients in a small bowl. Place beef Tri-Tip Roast and marinade in a food-safe plastic bag; turn roast to coat. Close the bag securely and marinate in the refrigerator for 15 minutes to 2 hours, turning occasionally.

Remove roast from marinade; discard marinade. Pat dry with a paper towel. Prepare a gas grill for indirect cooking by lighting two-thirds or half of your grill, leaving the remainder off.

When the grill is hot (10 to 15 minutes), place the roast directly above the flames. Cover and sear all sides of the roast, approximately 8 minutes each.

Move the roast to the unlit area on the grid. Cover and cook for 14 to 16 minutes until medium rare (135) to medium (150) doneness, turning occasionally.

Place vegetables directly above the flames. Cover and cook corn for 15 to 20 minutes; asparagus for 7 to 11 minutes and onions for 11 to 15 minutes or until tender, turning occasionally. Remove roast.

Let roast stand for 5 to 10 minutes. (Temperature will continue to rise about 5 to 10 degrees to reach 145 for medium rare; and 160 for medium.

Carve roast against the grain into 1/4-inch slices; season with 1 teaspoon lemon pepper. Sprinkle the remaining 1 teaspoon of lemon pepper over the vegetables; toss gently. Season roast and vegetables with salt and pepper, as desired. Enjoy!

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