YOUR SOLIN GENERATED RECIPE
Garlic-Herb Crusted Tri-Tip with Roasted Vegetables
Savor a delicious plate of succulent garlic-herb crusted tri-tip paired with a colorful medley of roasted vegetables. The beef is seasoned with aromatic garlic and mixed herbs, then roasted to perfection, while red bell pepper, zucchini, and red onion provide a vibrant, lightly caramelized accompaniment—a well-balanced dish that's both hearty and nutritious.
INGREDIENTS
5 oz Tri-Tip Steak
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 small Red Onion
1 tsp Olive Oil
1 Garlic Clove
1 tsp Mixed Dried Herbs
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, combine the minced garlic, mixed dried herbs, and a drizzle of olive oil.
Pat the tri-tip steak dry with paper towels and rub the garlic-herb mixture evenly over the meat.
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and toss them in the remaining olive oil along with a pinch of salt and pepper.
Arrange the seasoned steaks and vegetables on the baking sheet, ensuring the vegetables are spread out in a single layer.
Roast in the oven for about 15-18 minutes, or until the tri-tip reaches your desired level of doneness and the vegetables are tender and slightly charred.
Let the tri-tip rest for a few minutes before slicing it thinly against the grain. Serve the sliced meat alongside the roasted vegetables.