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Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce

This crowd pleasing recipe is a snap to prepare. While the juicy Tri-Tip Roast rests after cooking, you can get the broccolini side dish and creamy sauce ready.

  • 1 hr
    15 min
  • 8
    SERVINGS
  • 240
    Cal
  • 20 g
    Protein

Ingredients:

  • 1 beef Tri-Tip roast (1-1/2 to 2 pounds)
  • 1 red onion, cut into 16 wedges
  • 4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
  • Nonstick cooking spray
  • Salt and pepper
Marinade:
  • 1/3 cup balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 3 cloves garlic, minced
Creamy Gorgonzola Sauce:
  • 1/4 cup reduced-fat cream cheese, softened
  • 1/4 cup plain nonfat yogurt
  • 2 tablespoon crumbled Gorgonzola cheese
  • 1 tablespoon minced onion
  • 1/4 teaspoon pepper

Cooking:

  1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef Tri-Tip Roast and remaining marinade in foodsafe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

    Cook's Tip: One 3 to 4 pound beef Sirloin Tip Roast may be substituted for beef Tri-Tip Roast. Double the amount of ingredients for the red onions Broccolini, Marinade and Creamy Gorgonzola Sauce. Marinate roast as directed above, reserving 1/4 cup marinade for basting. Heat oven to 325ºF and prepare roast as directed above, inserting ovenproof meat thermometer so tip is centered in thickest part of beef. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. Place onions wedges around roast and baste roast with reserved 1/4 cup marinade halfway through roasting time. Remove roast when meat thermometer registers 140°F for medium rare; 150°F for medium. Transfer roast to carving board, leaving onions in pan. Tent roast 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.) Meanwhile increase oven temperature to 425ºF. Prepare Broccolini as directed above. Place onions and Broccolini in oven; roast 10 to 15 minutes or until Broccolini is crisp-tender. Makes 12 to 16 servings.

  2. Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. 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, basting with reserved 2 tablespoons marinade halfway through roasting time.

  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.)

  4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.

  5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.

  6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

239 CALORIES

0 % *

4g SAT FAT

0 % DV **

20g PROTEIN

0 % DV

1.6 mg IRON

0 % DV

3.3 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, using tri-tip roast, 1/6 of recipe: 239 Calories; 9 Calories from fat; 1g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 51 mg Cholesterol; 117 mg Sodium; 8 g Total Carbohydrate; 0.7 g Dietary Fiber; 20 g Protein; 1.6 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1 mcg Vitamin B12; 3.3 mg Zinc; 20.9 mcg Selenium.

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

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