This beef tri-tip roast is served with red peppers 和 sweet potatoes.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
营养成分
营养成分
卡路里 | 265 | |
---|---|---|
总脂肪 | 9.1 g | |
饱和脂肪 | 3.1 g | |
反式脂肪 | 0.01 g | |
多不饱和脂肪 | 0.8 g | |
不饱和脂肪 | 4.2 g | |
胆固醇 | 67 mg | |
钠 | 551 mg | |
总碳水化合物 | 21 g | |
膳食纤维 | 3 g | |
糖 | 6 g | |
蛋白质 | 25 g |
饮食交流
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat
成分
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1 beef Tri-Tip Roast (1-1/2 to 2 pounds) -
1/2 cup reduced-fat Italian salad dressing -
1/4 cup drained sun-dried tomatoes (oil-packed) -
1/4杯水 -
1 1/2 pounds sweet potatoes (cut into 2-inch pieces) -
2 red bell peppers (cut into 2-inch pieces) -
1茶匙盐 -
2 tablespoons grated Parmesan cheese -
fresh, chopped parsley (optional)
方向
-
预热烤箱至425华氏度. Place dressing, tomatoes 和 water in blender or food processor container. Cover; process until smooth. Divide mixture into thirds. -
Combine sweet potatoes, peppers 和 1/3 tomato mixture in large bowl; toss to coat. Place vegetables on parchment-lined shallow-rimmed baking pan. 拨出. -
Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. 把烤肉放在蔬菜上. 不加水或盖. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness. -
Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. 静置20 - 25分钟. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium) Meanwhile, increase oven temperature to 475°F. Stir vegetables 和 return to oven for 15 - 20 minutes or until desired doneness. -
Carve roast across the grain into slices. 配菜食用. Coat all with remaining sauce. 撒上帕尔马干酪. Sprinkle with parsley, if desired.