Rosemary-Garlic Tri-Tip with Roasted Asparagus and Yukon Golds
A cleaner, steakhouse-style tri-tip dinner for two with roasted asparagus, Yukon gold potatoes, and a quick pan finish with garlic, rosemary, and lemon. It uses seasonal asparagus for Washington in mid-March and keeps the plate focused and not overly busy.
Back to full listIngredients
- Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
- Green Asparagus 1 lb $1.99/lb sale
- Yukon Gold Potatoes 1 lb $1.29/lb
- Garlic 4 cloves $0.69 each
- Fresh Organic Lemon 1 $0.99 each
- Parsley 2 tbsp chopped $1.29 each
- Simple Truth Organic® Rosemary 1 tsp chopped $2.49
Instructions
- Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes into 1-inch pieces. Trim 1 lb asparagus. Mince 4 garlic cloves, chop 1 tsp rosemary and 2 tbsp parsley, and zest 1 lemon.
- Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Spread on a sheet pan and roast for 20 minutes.
- Pat dry the 1.25 lb tri-tip roast and season generously with salt and pepper. Heat 1 tbsp oil in a heavy oven-safe skillet over medium-high heat. Sear the tri-tip 3-4 minutes per side until well browned.
- Transfer the skillet to the oven and roast the tri-tip for 12-18 minutes, depending on thickness, until it reaches your preferred doneness. Add the asparagus to the potato pan for the last 8-10 minutes of cooking, tossing with a little oil, salt, and pepper.
- Rest the tri-tip for 10 minutes. Toss the hot asparagus and potatoes with the remaining garlic, rosemary, lemon zest, and chopped parsley.
- Slice the tri-tip thinly across the grain and serve with the asparagus and potatoes.
Cook time: 50 minutes
Estimated cost: $16-21
Health notes: High in protein with moderate carbs and a solid serving of vegetables. Use a lighter hand with oil for a leaner plate.
Drink pairing: Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine or Chateau Ste. Michelle Merlot Washington Red Wine