About this recipe
Enjoying lean beef in a heart-healthy lifestyle is easier than you think with these recipes featuring lean beef, whole grains and fresh fruit and vegetables.
Angie Horkan from the Wisconsin Beef Council demonstrates how to make an American Heart Association®–certified recipe featuring beef tri-tip with peppers and sweet potatoes.
“There’s over 36 lean cuts of beef, and about on average, 65% of the cuts in supermarkets are lean,” she said.
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Here’s a heart health tip: To find lean cuts of beef, look for the word “loin” or “round.” Rounds are very lean, so they need tenderizing, which can be accomplished through a marinade with an acidic ingredient (such as Italian dressing) or by pounding with a metal meat tenderizer. On the other hand, loins are tender and lean, such as sirloins, top sirloins, bottom sirloins (tri-tip), tenderloins and T-bones.
“Tri-tip has been very popular on the Coast, especially California,” Horkan said. “They smoke it and make tri-tip sandwiches. It’s very good on the smoker in the summer.”
Unlike a brisket, tri-tip only needs to smoke for a couple of hours to achieve medium-rare. Tri-tip has a distinctive shape similar to a boomerang or the Sorting Hat from Harry Potter.
Ingredients
Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
Directions
Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
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Preheat oven to 425°F.
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Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
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Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat.
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Place on rimmed baking sheet lined with parchment. Set aside.
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Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover.
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Roast in 425°F oven 30–40 minutes for medium rare; 40–50 minutes for medium doneness.
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Remove roast when instant-read thermometer registers 135° for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20–25 minutes.
TIP:
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 and return to oven for 15–20 minutes or until desired doneness.
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Carve roast across the grain into slices.
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Serve with vegetables. Coat all with remaining sauce.
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Sprinkle with Parmesan.
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Sprinkle with parsley, if desired.
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