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

Photos courtesy of Beef. It's What’s For Dinner

19 ingredients

8 servings

1 Hour

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.

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

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Heat hot honey ingredients in medium saucepan over low heat. Cook 5 to 7 minutes or until thickened; set aside. Preheat air fryer to 390°F.

2. Combine cornstarch, flour, salt, pepper and paprika in large bowl. Add short ribs and brussels sprouts; toss to coat. Drizzle with olive oil. Place in a single layer, in air fryer basket. Cook 10 to 15 minutes or until browned and crispy, turning once.

Cook’s Tip: Cook in batches, if needed, to avoid overcrowding air fryer.

3. Drizzle with prepared hot honey sauce. Serve with carrot and celery sticks and ranch or blue cheese dressing, if desired.

Buffalo Flavor Variation:
4. Prepare cornstarch mixture as directed, adding 1/4 cup buffalo seasoning. Cook as recipe directs above. Drizzle with prepared buffalo sauce before serving.

Barbecue Flavor Variation:
5. Prepare cornstarch mixture as directed, adding 1/4 cup barbecue rub. Cook as recipe directs above. Toss with prepared honey BBQ sauce before serving.

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.

Source: beefitswhatsfordinner.com