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LEMON GARLIC BEEF TRI-TIP AND ROASTED POTATOES

Hearty potatoes, lemon zest, and simple seasonings will make this hard-to-resist roast your family's new favorite.
Recipe and image courtesy of Beef. It's What's For Dinner.
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Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

  • 1 beef tri-tip roast 1-1/2 to 2 lbs
  • 2 large lemons divided
  • 1 tbsp minced garlic
  • 2 tsp course ground black pepper
  • 2 lb fingerling or small red-skinned potatoes halved; quartered if large
  • 2 tbsp olive oil
  • 1/2 tsp salt

Method
 

  1. Preheat oven to 425 °F. Grate and juice 1 lemon (1 tbsp each). Mix peel, juice, garlic, and pepper; reserve 1 tbsp for potatoes. Rub remaining mixture over beef tri-tip roast. Cut remaining lemon into 12 wedges; set aside.
  2. Place roast on rack in shallow pan; do not cover or add water.
  3. On a rimmed sheet pan, toss potatoes with reserved lemon mixture, lemon wedges, oil, and 1/2 tsp salt.
  4. Roast beef 30 to 40 minutes for medium rare, 40 to 50 minutes for medium. Roast potatoes 25 to 30 minutes or until tender, stirring once.
  5. Remove roast when thermometer reads 135 °F (medium rare) or 150 °F (medium). Tent with foil; rest 15 to 20 minutes (temp will rise to 145 °F or 160 °F, respectively).
  6. Slice beef across the grain; season with salt. Serve with potatoes and lemon wedges.