Pesto-Rubbed Tri-Tip Roast with Warm Tomato Sauce Print Email

1 beef tri-tip roast (1-1/2 to 2 pounds)
1/4 to 1/2 cup prepared basil pesto sauce
1-1/2 teaspoons pepper
1 jar Tony's Marinara sauce - or the following...

1 can (14-1/2 ounces) San Marzano tomatoes, undrained
1/2 cup chopped onion
Salt and pepper (preferably fleur de sel and fresh cracked pepper)

Shredded Parmesan cheese, to taste

Heat oven to 425F. Spread 1/4 cup (or more) pesto evenly onto all surfaces of beef roast; sprinkle with pepper.

Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 375F oven to 130-140 degrees internal - about 40 minutes. If pesto is browning too much, cover with foil. For more browning, use convection fan.

Meanwhile heat Tony's Marinara - if using prepared marinara, skip the rest of ths step.... Combine tomatoes and onion in small saucepan, chopping tomatoes with a spoon. Cook over medium heat 15 to 20 minutes or until onion is tender and most of the liquid has evaporated. Stir in remaining 1/4 cup pesto. Keep warm.

Remove roast when instant-read thermometer registers 130-140F (medium rare to medium). Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes.

Carve roast across the grain into thin slices. Season with salt and pepper (preferably fleur de sel salt flakes and freshly cracked pepper), as desired. Serve with tomato sauce and sprinkle with cheese.
Makes 6 to 8 servings. - adapted from Marty Meitus, Rocky Mountain News