Tri-Tip with Roasted Carrots
and Potatoes
Cargill Meat Solutions
1 2- to 4-pound Morton’s
of Omaha Steakhouse
Classic Tri-Tip Roast
(premarinated)
2 pounds carrots, peeled
3 pounds ;ngerling
potatoes, washed
1 lemon, halved
2 tablespoons olive oil,
divided
Kosher salt
Ground black pepper
Preheat oven to 425°F.
Remove tri-tip roast from the package and place
on a rack in a shallow roasting pan with the fat
side up.
Toss carrots, potatoes and lemons in 1 tablespoon
oil. Season to taste with salt and pepper. Place on
a foil-covered sheet pan with the lemon halves cut
side up.
Set the meat pan in the center of the oven and the
vegetable pan above it. Roast for about 50 minutes,
or until the internal temperature of the meat is
145°F and the carrots and potatoes are tender.
Let the meat rest for 15 minutes before slicing
across the grain into ¼-inch slices.
Serve the sliced meat with the whole carrots and
;ngerling potatoes. Finish the dish by squeezing
lemon juice over the beef and drizzling with the
remaining olive oil. Makes 6-8 servings.
Spicy Korean Barbecue
Rıb-Eye Skewers with Asian Slaw
Kirkland Signature/ Tyson
1 cup kimchi
1 tablespoon minced garlic
½ cup soy sauce
In a food processor, blend kimchi, garlic, soy sauce
and ginger until a paste forms. Rub the paste over
the steak strips. Refrigerate for 2-3 hours.
2-inch piece fresh ginger
Preheat the grill to medium-high.
4 Kirkland Signature rib-eye steaks, each cut into
To make the dipping sauce, combine all ingredients
and stir until blended. Set aside.
6 strips lengthwise
24 skewers
DIPPING SAUCE
¼ cup Korean chili paste
¼ cup honey
1 cup bulgogi sauce
To make the slaw, combine chili paste, honey,
vinegar and ;sh sauce in a large bowl. Mix until
blended. Add the remaining ingredients and toss
to coat. Set aside.
Thread the steak strips onto the skewers and grill
for 2-3 minutes on each side.
ASIAN SLAW
¼ cup Korean chili paste
¼ cup honey
½ cup rice vinegar
2 tablespoons ;sh sauce
2 cups shredded cabbage
½ cup shaved cucumber
½ cup shaved radish
½ cup shaved red onion
½ cup shaved pear
¼ cup shaved green onion
¼ cup fresh cilantro leaves
Serve the skewers with the slaw and dipping sauce.
Makes 4 servings.
Entrées 165
