Finished recipe on a white plate, sitting on a gray wood table.

Lemon-Garlic Grilled Beef Tri-Tip Roast with Vegetables

Name: Lemon-Garlic Grilled Beef Tri-Tip Roast with Vegetables
Prep time: 10 min
Cook time: 30 min
Yield: 8 Servings
Cuisine: Beef
Ingredients: 1 (1-1/2 to 2 lb) Beef Tri-tip Roast; 4 ears Corn, husked; 1 lb Fresh Asparagus, trimmed; 1 Red Onion, cut into 8 wedges; Marinade:; 1/2 cup Dry White Wine; 2 tbsp Fresh Lemon Juice; 1 tbsp No-salt Added Lemon Pepper Seasoning; 1 tbsp Minced Garlic; 1 tsp Lemon Zest; 1/2 tsp Cayenne Pepper (optional); Seasoning:; 2 tsp No-salt Added Lemon Pepper (divided); Additional Items:; Resealable Plastic Storage Bag

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 15 - 20 minutes
Cook Time: 20 - 40 minutes

Ingredients:

Beef Tri-tip Roast
Corn, husked
Fresh Asparagus, trimmed
Red Onion, cut into 8 wedges

Marinade:

Dry White Wine
Fresh Lemon Juice
No-salt Added Lemon Pepper Seasoning
Minced Garlic
Lemon Zest
Cayenne Pepper (optional)

Seasoning:

No-salt Added Lemon Pepper (divided)

Additional Item:

• Resealable Plastic Storage Bag

Directions:

Combine marinade ingredients in small bowl. Place beef Tri-Tip Roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally.
Remove roast from marinade; discard marinade. Pat dry with paper towel.
Preheat grill to medium-high and configure for indirect cooking.
When grill is hot (10 to 15 minutes), place roast directly above flames.
Cover and sear all sides of roast, approximately 8 minutes each. Move roast to unlit area on grid.
Cover and cook 14 to 16 minutes until medium rare (135°F) to medium (150°F) doneness, turning occasionally.
Place vegetables directly above flames. Cover and cook corn 15 to 20 minutes; asparagus 7 to 11 minutes and onions 11 to 15 minutes or until tender, turning occasionally.
Remove roast. Let roast stand 5 to 10 minutes. (Temperature will continue to rise about 5°F to 10°F to reach 145°F for medium rare; 160°F for medium.
Carve roast against the grain into 1/4-inch slices; season with 1 teaspoon lemon pepper.
Sprinkle remaining 1 tsp lemon pepper over vegetables; toss gently.
Season roast and vegetables with salt and pepper, as desired.