Celebrate Poland’s National Day this May 11th with a tender Tri-Tip Roast and hearty potatoes, perfect for sharing and enjoying together.
Lemon Garlic Beef Tri-Tip and Roasted Potatoes
Lemon Garlic Beef Tri-Tip and Roasted Potatoes
INGREDIENTS
🍴 INGREDIENTS:
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1 U.S beef Tri-Tip Roast
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2 large lemons, divided
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1 tablespoon minced garlic
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2 teaspoons coarse grind black pepper
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900 grams fingerling or small red-skinned potatoes, halved or quartered if large
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2 tablespoons olive oil
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1/2 teaspoon salt
No. Servings:
6
Cooking time:
1h 30min
INSTRUCTIONS
COOKING INSTRUCTIONS:
- Preheat oven to 220°C. Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon. Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes. Press remaining lemon mixture onto all surfaces of beef Tri-Tip Roast. Cut remaining lemon into 12 wedges lengthwise; set aside.
- Place roast on rack in shallow roasting pan. Do not add water or cover; set aside.
- Combine reserved 1 tablespoon lemon mixture, potatoes, lemon wedges, oil and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly. Roast beef in 220°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast potatoes 25 to 30 minutes or until potatoes are tender, stirring once.
- Remove roast when instant-read thermometer registers 55°C for medium rare; 65°C for medium. Transfer to roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
- Carve roast across the grain into slices; season with salt, as desired. Serve with potatoes and lemon wedges.
Enjoy!