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  2. Santa Maria Tri-Tip with Pistachio Pesto

Santa Maria Tri-Tip with Pistachio Pesto

Grilled Tri-Tip roast with west coast flavors. This juicy, tender cut pairs perfectly with vine-ripe tomatoes and grilled zucchini and pistachio pesto.

  • 1
    hr
  • 8
    SERVINGS
  • 590
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 beef Tri-Tip Roast (about 2 pounds), trimmed
  • 1/2 cup olive oil, divided
  • 1 pound zucchini, divided
  • 1 lemon, halved
  • 1 pound cherry tomatoes, halved
  • Salt and pepper, to taste
  • 2 tablespoons fresh basil, torn
  • 2 tablespoons fresh parsley, torn
Rub:
  • 1 tablespoon smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons granulated onion
  • 1-1/2 teaspoons salt
Pesto:
  • 3/4 cup olive oil
  • 1/2 cup salted pistachios, toasted
  • 4 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 cup fresh basil

Cooking:

  1. Combine rub ingredients; set aside. Preheat grill to medium-low heat.

  2. Coat both sides of Tri-Tip Roast with 1/4 cup olive oil; sprinkle with prepared rub. Place roast in center of grid over medium, ash-covered coals or medium heat on preheated gas grill. Grill roast, covered 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

    Cook's Tip: Ensure grid is 3 to 4 inches above heat.

  3. Meanwhile, cut half of zucchini lengthwise into 1/4-inch slices. Grill zucchini and lemon, cut side down, 8 to 10 minutes or until tender and slightly charred. Remove from grill; set aside.

  4. 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 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium).

  5. Preheat broiler to low. Slice remaining zucchini crosswise into 1/4-inch slices. Combine zucchini and tomatoes on rimmed baking sheet. Toss with remaining 1/4 cup olive oil; season with salt and pepper, if desired. Spread in a single layer. Broil 15 to 20 minutes or until vegetables are tender and begin to dry out.

  6. To prepare pesto, add reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley and basil in blender container. Pulse until smooth and desired consistency. Season with salt and pepper, if desired.

  7. Thinly slice roast. Place broiled vegetables on bottom of large platter. Sprinkle with torn basil and parsley; top with steak slices. Drizzle with pesto and a squeeze of grilled lemon before serving.

589 CALORIES

0 % *

9.8g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3 mg IRON

0 % DV

4.8 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, 3 ounces beef and 2 cups vegetables: 589 Calories; 448.2 Calories from fat; 49.8g Total Fat (9.8 g Saturated Fat; 0.1 g Trans Fat; 5 g Polyunsaturated Fat; 32.4 g Monounsaturated Fat;) 82 mg Cholesterol; 567 mg Sodium; 9 g Total Carbohydrate; 2.8 g Dietary Fiber; 3.6 g Total Sugars; 28 g Protein; 0 g Added Sugars; 78.7 mg Calcium; 3 mg Iron; 724 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 10.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 275 mg Phosphorus; 4.8 mg Zinc; 27.2 mcg Selenium; 104 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, Riboflavin, and Choline.

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