Sliced grilled steak with grilled peppers on a white plate.

Roasted Sun-dried Tomato Beef Tri-tip with Peppers and Sweet Potatoes

Name: Roasted Sun-dried Tomato Beef Tri-tip with Peppers and Sweet Potatoes
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 8 Servings
Cuisine: Beef
Ingredients: 1-1/2 - 2 lb Beef Tri-tip Roast; 1/2 cup Italian Dressing; 1/4 cup Sun-dried Tomatoes; 1/4 cup Water; 1-1/2 lb Sweet Potatoes, cut into 2 inch pieces; 2 Red Bell Pepper, cut into 2 inch pieces; 2 tbsp Grated Parmesan Cheese; 1 tsp Salt; Optional:; 1 tbsp Fresh Parsley; Additional Items:; Food Processor; Rimmed Baking Sheet; Parchment Paper; Instant-read Thermometer; Aluminum Foil

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 5 - 15 minutes
Cook Time: 1 - 2 hours

Ingredients:

Beef Tri-tip Roast
Italian Dressing
Sun-dried Tomatoes
Water
Sweet Potatoes, cut into 2 inch pieces
Red Bell Pepper, cut into 2 inch pieces
Grated Parmesan Cheese"
Salt

Optional:

Fresh Parsley

Additional Items:

• Food Processor
• Rimmed Baking Sheet
• Parchment Paper
• Instant-read Thermometer
• Aluminum Foil

Directions:

Preheat grill to 425°F.
Place Italian dressing, tomatoes and water in blender or food processor container. Cover; process until smooth. Divide mixture evenly into thirds; reserve 2/3 tomato mixture.
Combine potatoes and peppers and 1/3 tomato mixture in large bowl; toss to coat. Place on rimmed baking sheet lined with parchment. Set aside.
Spread 1/3 tomato mixture evenly onto all surfaces of beef roast. Place roast on vegetables. Do not add water or cover.
Grill for 30 to 40 minutes for medium rare; 40 - 50 minutes for medium doneness.
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)
Increase heat to 475°F. Stir vegetables and return to oven for 15 - 20 minutes or until desired doneness.
Carve roast across the grain into slices. Serve with vegetables. Coat all with remaining sauce. Sprinkle with parmesan. Sprinkle with parsley, if desired.

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