Ingredients Jump to Instructions ↓

  1. 1 beef tri-tip roast, approximately

  2. 1 1/2 pounds

  3. 1 tablespoon packed light brown sugar

  4. 2 cloves garlic, crushed

  5. 2 teaspoons cracked black pepper

  6. 1/2 teaspoon each dried thyme leaves and salt

  7. 1/2 cup bottled Italian dressing

  8. 6 cups assorted vegetables for grilling, such as:

  9. 3/4-inch slices

  10. 1-inch squares

  11. Large mushrooms, small onion (cut into 6 wedges)

Instructions Jump to Ingredients ↑

  1. Combine brown sugar, garlic, pepper, thyme and salt, mixing well. Combine 1 teaspoon of spice mixture with Italian dressing; reserve. Rub remaining spice mixture evenly over surface of roast.

  2. Place roast on grid over medium ash-covered coals. Grill 25 to 30 minutes, turning frequently.

  3. Meanwhile thread vegetables on each of 6 (12-inch) skewers. Brush vegetables with dressing mixture. Place vegetables on grid; grill 20 to 25 minutes or until vegetables are tender, turning occasionally.

  4. Remove roast and vegetables from grill; tent with foil and let roast stand 10 minutes for easier carving. Carve roast across the grain into thin slices; serve with grilled vegetables.


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