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Tri-Tip Roast with Green Peppercorn Sauce

Prep time 10 mins
Charcoal Grill time 35 mins
Gas Grill time 25 mins
Stand time 10 mins
Yield Makes 6 servings
We recommend grilling the roast until a meat thermometer inserted into thickest portion registers 140°. Serve with mashed potatoes and green beans for a special dinner with friends.

Ingredients

  • 1 (1 1/2- to 2-lb.) BEEF Tri-Tip Roast
  • 2 teaspoons olive oil (optional)
  • 2 tablespoons green peppercorns in brine, drained
  • 1 (14-oz.) can low-sodium beef broth
  • 1/4 cup dry red wine
  • 1 (1-oz.) envelope dry onion soup mix
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 238
  • fat 10 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 0 g
  • protein 29 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 721 mg
  • calcium 37 mg

How to Make It

  1. Preheat a charcoal grill to medium, ash-covered coals or a gas grill to 300° to 350° (medium) heat. If desired, brush roast with oil.

  2. Grill roast, turning occasionally, on a charcoal grill, without grill lid, 35 to 45 minutes, or on a gas grill, covered with grill lid, 25 to 30 minutes.

  3. Meanwhile, bring peppercorns and next 3 ingredients to a boil in a large skillet over medium-high heat. Cook, stirring occasionally, 12 to 14 minutes or until mixture is reduced by half.

  4. Whisk together cornstarch and 2 Tbsp. water until smooth. Add cornstarch mixture and mustard to skillet. Cook, stirring constantly, 2 minutes or until slightly thickened.

  5. Transfer roast to a serving platter, sprinkle with salt and pepper, and let stand 10 minutes. Carve roast into thin slices. Serve with warm peppercorn sauce.