Chili-Crusted Tri-Tip Roast
Tri-Tip is a top-notch cut of meat. This delicious roast is enhanced by chili powder and cumin for a main dish chock-full of protein and Southwestern flavor.
-
1 hr
15 min -
8
SERVINGS -
160
Cal -
23 g
Protein
Ingredients:
- 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
- Salt and pepper
Rub:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
Cooking:
-
Heat oven to 425°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Roast.
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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 50 minutes for medium doneness.
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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 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
-
Carve Roast across the grain into thin slices. Season with salt and pepper, as desired.
Nutrition:
164 CALORIES
0 % *
3g SAT FAT
0 % DV **
23g PROTEIN
0 % DV
1.9 mg IRON
0 % DV
4.2 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: 164 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 6 mg Cholesterol; 61 mg Sodium; 1 g Total Carbohydrate; 0.8 g Dietary Fiber; 23 g Protein; 1.9 mg Iron; 6.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.2 mg Zinc; 26.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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