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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Chili-Crusted Tri-Tip Roast
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Ingredients: |
| 1 |
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beef tri-tip roast (1-1/2 to 2 pounds) |
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Salt and pepper |
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Rub: |
| 1 |
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tablespoon chili powder |
| 2 |
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teaspoons ground cumin |
| 1 |
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teaspoon onion powder |
| 1/2 |
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teaspoon garlic powder |
| 1/4 |
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teaspoon pepper |
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Instructions: |
| 1. |
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Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast. |
| 2. |
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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 45 minutes for medium doneness. |
| 3. |
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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 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) |
| 4. |
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Carve roast across the grain into thin slices. Season with salt and pepper, as desired. |
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| Makes 6 to 8 servings. |
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| | | | | Nutrition information per serving: 164 calories; 7 g fat (3 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 61 mg sodium; 1 g carbohydrate; 0.8 g fiber; 23 g protein; 6.6 mg niacin; 0.6 mg vitamin B6; 1.3 mcg vitamin B12; 1.9 mg iron; 26.5 mcg selenium; 4.2 mg zinc. |
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