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Roasted Tri-Tip with Meyer Lemon and Watercress Gremolata
 
RecipeBeef Cuts
Roasted Tri-Tip with Meyer Lemon and Watercress Gremolata
2009 National Beef Cook-Off, First Place Award Winner. Chef Thomas Odermatt, Founder Roli Roti Gourmet Rotisserie Berkeley, CA
Yield: 24 Portions
INGREDIENTSQUANTITYDIRECTIONS
Rub: 

Place rub ingredients in bowl of food processor. Process until smooth.

 

Spread rub evenly on to roasts. Wrap roasts in foodservice film; refrigerate overnight.

 


Roast tri-tip roasts in 425°F oven until 135°F internal temperature. Remove; let rest 15 to 20 minutes for medium rare doneness.
Fresh rosemary1/2 cup
Fresh garlic, chopped1/2 cup
Marjoram leaves, chopped1/4 cup
Kosher salt1/4 cup
Black pepper1/4 cup
Meyer lemon zest3 Tbsp.
Extra virgin olive oil1/2 cup
Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, Defatted9 lbs. roast
Gremolata: 
Place gremolata ingredients in bowl of food processor. Process until smooth.
Watercress20 cups
Meyer lemon zest1 cup
Meyer lemon segments1-1/4 cups
Pardon peppers, roasted6 each
Fresh garlic, chopped1/2 tsp.
Extra virgin olive oil1-1/3 cup
  

Per Order:

Carve 4 ounces roasted tri-tip. Serve with 2 Tbsp gremolata. Garnish with fried shallots.
Shallots, friedas needed


Nutrition information per serving: 396 calories; 27 g fat(6 g saturated fat; 17 g monounsaturated fat); 100 mg cholesterol; 1037 mg sodium; 3 g carbohydrate; 0.9 g fiber; 35 g protein; 14.0 mg niacin; 0.8 mg vitamin B6; 1.9 mg vitamin B12; 2.7 mg iron; 41.4 mg selenium; 6.4 mg zinc; 132.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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