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Peppery Beef Tri-Tip Roast with Skewered Vegetables recipe

Peppery Beef Tri-Tip Roast with Skewered Vegetables.

Easy summer entertaining calls for greatgrilled beef dishes like this!

Recipe: Peppery Beef Tri-TipRoast with Skewered Vegetables

1 beef tri-tip roast, approximately 11/2 pounds
1 tablespoon packed light brown sugar
2 cloves garlic, crushed
2 teaspoons cracked black pepper
1/2 teaspoon each dried thyme leaves and salt
1/2 cup bottled Italian dressing
6 cups assorted vegetables for grilling, such as:
Medium yellow summer squash or zucchini (cut into 3/4-inch slices),
Red bell pepper (cut into 1-inch squares),
Large mushrooms, small onion (cut into 6 wedges)

  • Combine brown sugar, garlic, pepper, thymeand salt, mixing well. Combine 1 teaspoon of spice mixture withItalian dressing; reserve. Rub remaining spice mixture evenlyover surface of roast.
  • Place roast on grid over medium ash-coveredcoals. Grill 25 to 30 minutes, turning frequently.
  • Meanwhile thread vegetables on each of6 (12-inch) skewers. Brush vegetables with dressing mixture.Place vegetables on grid; grill 20 to 25 minutes or until vegetablesare tender, turning occasionally.
  • Remove roast and vegetables from grill;tent with foil and let roast stand 10 minutes for easier carving.Carve roast across the grain into thin slices; serve with grilledvegetables.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Texas Beef Council and Beef It’s Whats For Dinner.

    Steak Recipes by the BBQ Pit Boys

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