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Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes

Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
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Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes

Nutrition Facts

Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
CaloriesCalories
265 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
×
Calories 265
Total Fat 9.1 g
Saturated Fat 3.1 g
Trans Fat 0.01 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.2 g
Cholesterol 67 mg
Sodium 551 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 6 g
Protein 25 g

Dietary Exchanges
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat

Ingredients

Servings   8   Serving Size   about 1/2 cup beef (3 ounces cooked beef); 1/2 cup cooked vegetables

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1/2 cup reduced-fat Italian salad dressing
  • 1/4 cup drained sun-dried tomatoes (oil-packed)
  • 1/4 cup water
  • 1 1/2 pounds sweet potatoes (cut into 2-inch pieces)
  • 2 red bell peppers (cut into 2-inch pieces)
  • 1 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • fresh, chopped parsley (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F. Place dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture into thirds.
  2. Combine sweet potatoes, peppers and 1/3 tomato mixture in large bowl; toss to coat. Place vegetables on parchment-lined shallow-rimmed baking pan. Set aside.
  3. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
  4. 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. (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.
  5. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
CaloriesCalories
265 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
×
Calories 265
Total Fat 9.1 g
Saturated Fat 3.1 g
Trans Fat 0.01 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.2 g
Cholesterol 67 mg
Sodium 551 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 6 g
Protein 25 g

Dietary Exchanges
1 starch, 1/2 vegetable, 3 lean meat, 1/2 fat

Ingredients

Servings   8   Serving Size   about 1/2 cup beef (3 ounces cooked beef); 1/2 cup cooked vegetables

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1/2 cup reduced-fat Italian salad dressing
  • 1/4 cup drained sun-dried tomatoes (oil-packed)
  • 1/4 cup water
  • 1 1/2 pounds sweet potatoes (cut into 2-inch pieces)
  • 2 red bell peppers (cut into 2-inch pieces)
  • 1 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • fresh, chopped parsley (optional)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F. Place dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture into thirds.
  2. Combine sweet potatoes, peppers and 1/3 tomato mixture in large bowl; toss to coat. Place vegetables on parchment-lined shallow-rimmed baking pan. Set aside.
  3. Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
  4. 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. (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.
  5. Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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