Chili-Crusted Tri-Tip Roast

Name: Chili-Crusted Tri-Tip Roast
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: Tri-Tip Roast; Salt and pepper; chile powder; ground cumin; onion powder; garlic powder; pepper

Tri-Tip is a top-notch cut of meat. This delicious roast is enhanced by chili powder and cumin for a main dish chock-full of protein and Southwestern flavor.

Cook Time: 1 hrs 15 mins

Servings: 8

Ingredients: 7

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Ingredients

1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
Salt and pepper

Rub:

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Preparation

Step 1

Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
Step 2

Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Step 3

Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer 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.)
Step 4

Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.

Nutrition Information

164 Calories

0 %*

3g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

1.9 mg IRON

0 %DV

4.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 164 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 6 mg Cholesterol; 61 mg Sodium; 1 g Total Carbohydrate; 0.8 g Dietary Fiber; 23 g Protein; 1.9 mg Iron; 6.6 mg NE Niacin; 0.6 mg Vitamin B₆; 1.3 mcg Vitamin B₁₂; 4.2 mg Zinc; 26.5 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.