Santa Maria Tri-Tip with Pistachio Pesto
Grilled Tri-Tip roast with West Coast flavors. This juicy, tender cut pairs perfectly with vine-ripe tomatoes and grilled zucchini and pistachio pesto.
Cook Time: 60 Minutes
Servings: 8
Ingredients: 19
Ingredients
Rub:
Pesto:
Preparation
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Step 1
Combine rub ingredients; set aside. Preheat grill to medium-low heat.
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Step 2
Coat both sides of Tri-Tip Roast with 1/4 cup olive oil; sprinkle with prepared rub. Place roast in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill roast, covered 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: Ensure grid is 3 to 4 inches above heat.
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Step 3
Meanwhile, cut half of zucchini lengthwise into 1/4-inch slices. Grill zucchini and lemon, cut side down, 8 to 10 minutes or until tender and slightly charred. Remove from grill; set aside.
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Step 4
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 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).
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Step 5
Preheat broiler to low. Slice remaining zucchini crosswise into 1/4-inch slices. Combine zucchini and tomatoes on rimmed baking sheet. Toss with remaining 1/4 cup olive oil; season with salt and pepper, if desired. Spread in a single layer. Broil 15 to 20 minutes or until vegetables are tender and begin to dry out.
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Step 6
To prepare pesto, add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil in blender container. Pulse until smooth and desired consistency. Season with salt and pepper, if desired.
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Step 7
Thinly slice roast. Place broiled vegetables on bottom of large platter. Sprinkle with torn basil and parsley; top with steak slices. Drizzle with pesto and a squeeze of grilled lemon before serving.
Nutrition Information
589 Calories
9.8g SAT FAT
28g PROTEIN
3 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 ounces beef and 2 cups vegetables: 589 Calories; 448.2 Calories from fat; 49.8g Total Fat (9.8 g Saturated Fat; 0.1 g Trans Fat; 5 g Polyunsaturated Fat; 32.4 g Monounsaturated Fat;) 82 mg Cholesterol; 567 mg Sodium; 9 g Total Carbohydrate; 2.8 g Dietary Fiber; 3.6 g Total Sugars; 28 g Protein; 0 g Added Sugars; 78.7 mg Calcium; 3 mg Iron; 724 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 10.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 275 mg Phosphorus; 4.8 mg Zinc; 27.2 mcg Selenium; 104 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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