Description

Smoky grilled Santa Maria tri-tip roast served with vibrant grilled and broiled vegetables, finished with a rich and nutty pistachio pesto for a flavorful and satisfying meal.

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

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Instructions

Combine rub ingredients in a small bowl and set aside. Preheat grill to medium-low heat.
Coat tri-tip roast with 1/4 cup olive oil and sprinkle evenly with rub.
Grill roast over medium heat, covered, for 15-20 minutes, turning occasionally, until internal temperature reaches 135°F for medium-rare or 150°F for medium.
Cut half the zucchini lengthwise into 1/4-inch slices and grill with lemon halves, cut side down, for 8-10 minutes until tender and lightly charred. Remove and set aside.
Remove roast, tent with foil, and let rest 10 minutes.
Preheat broiler to low. Slice remaining zucchini crosswise into 1/4-inch slices and toss with cherry tomatoes on a baking sheet with remaining 1/4 cup olive oil, salt, and pepper. Broil 15-20 minutes until tender and slightly dry.
Make pesto by blending reserved grilled zucchini, olive oil, pistachios, garlic, Parmesan, parsley, and basil until smooth. Season with salt and pepper.
Slice rested tri-tip thinly. Plate broiled vegetables, sprinkle with basil and parsley, top with steak slices, drizzle with pesto, and finish with grilled lemon juice.

Notes

Substitute pistachios in pesto with walnuts or pine nuts if allergic.
Add red pepper flakes to rub or pesto for heat.
Use angel hair pasta or glass noodles in place of vermicelli for noodle variation.
If no grill available, roast tri-tip at 400°F for 25-30 minutes and roast or sauté vegetables.
Rinse cooked noodles with warm water and toss with sesame oil to prevent sticking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Grilling and Broiling
Cuisine: American-Filipino Fusion

Nutrition

Serving Size: 1/8 of recipe
Calories: 480
Sugar: 6g
Sodium: 720mg
Fat: 32g
Saturated Fat: 7g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 35g
Cholesterol: 110mg