hearty glazed tri-tip roast with creamy gorgonzola sauce
Ingredients
- 1 beef Tri-Tip roas (1-1/2 to 2 pounds)
- 1 red onion, cut into 16 wedges
- 4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
- Nonstick cooking spray
- salt & pepper to taste
- MARINADE
- 1/3 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon reduced sodium soy sauce
- 3 cloves garlic, minced
- CREAMY GARGONZOLA SAUCE
- 1/4 cup reduced fat cream cheese
- 1/4 cup plain nonfat yogurt
- 2 tablespoons crumbled Gorgonzola cheese
- 1 tablespoon minced onion
- 1/4 teaspoon pepper
Directions
Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. 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, basting with reserved 2 tablespoons marinade halfway through roasting time.
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.)
Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.
Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.
NUTRITION INFORMATION
Nutrition information per serving, using Tri-Tip Roast (1/6 of recipe): 239 calories; 10 g fat(4 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using Tri-Tip Roast (1/8 of recipe): 179 calories; 7 g fat(3 g saturated fat; 3 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using Sirloin Tip Roast (1/12 of recipe): 225 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 83 mg cholesterol; 164 mg sodium; 10 g carbohydrate; 0.9 g fiber; 27 g protein; 4.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 27.1 mcg selenium; 4.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using Sirloin Tip Roast (1/16 of recipe): 169 calories; 6 g fat(3 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 123 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 3.2 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.9 mg iron; 20.3 mcg selenium; 3.1 mg zinc.
This recipe is an excellent source of protein, selenium and zinc; and a good source of niacin, vitaminB6, vitaminB12 and iron.