PEPPERY BEEF

PEPPERY BEEF TRI-TIP WITH SKEWERED VEGETABLES – 40 to 50 minutes

1            beef tri-tip roast (1-1/2 to 2 lb)

1/2            cup Italian dressing

6    cups assorted vegetables (onion wedges, 3/4″ zucchini or yellow squash slices,
1″ red bell pepper pieces, medium mushrooms)

Seasoning:

1            Tbsp packed brown sugar

2            tsp cracked black pepper

2            cloves garlic, minced

1/2            tsp dried thyme

1. Combine seasoning ingredients and 1/2 tsp salt.  Mix 1 tsp seasoning with dressing.  Press remaining seasoning onto beef roast.  Thread vegetables alternately onto 12″ metal skewers; brush with dressing.

2. Place roast on grid over medium, ash-covered coals.  Place kabobs around roast.  Grill roast, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally.  Grill vegetables 20 to 25 minutes or until tender, turning occasionally.

3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium.  Let stand 15 minutes.  (Temperature will rise to 145°F for medium rare; 160°F for medium.)  Carve across the grain into thin slices.  Serve with vegetables.

6 to 8 servings