Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

Savor the flavorful herb-crusted tri-tip paired with perfectly roasted asparagus. The steak is seasoned with a vibrant mix of rosemary, thyme, and garlic, creating a robust yet balanced profile, while the asparagus is lightly drizzled with olive oil and a hint of salt, offering a delightful crunch and bright finish.

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NUTRITION

335kcal
Protein
36.3g
Fat
19g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Tri-Tip Steak

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the tri-tip dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs, chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Press the herb-breadcrumb mixture evenly onto the surface of the tri-tip steak.

  • 4

    Place the steak on a roasting pan or baking sheet. Toss the asparagus with olive oil, a pinch of salt, and pepper, and arrange them around the steak.

  • 5

    Roast in the preheated oven. Roast the steak for about 15-18 minutes for medium-rare (adjust time if you prefer a different doneness) and the asparagus for about 10-12 minutes until tender yet crisp.

  • 6

    Remove from the oven and allow the steak to rest for 5 minutes before slicing against the grain.

  • 7

    Plate the sliced tri-tip with roasted asparagus and serve immediately.

Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Roasted Tri-Tip with Roasted Asparagus

Savor the flavorful herb-crusted tri-tip paired with perfectly roasted asparagus. The steak is seasoned with a vibrant mix of rosemary, thyme, and garlic, creating a robust yet balanced profile, while the asparagus is lightly drizzled with olive oil and a hint of salt, offering a delightful crunch and bright finish.

NUTRITION

335kcal
Protein
36.3g
Fat
19g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Tri-Tip Steak

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the tri-tip dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs, chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Press the herb-breadcrumb mixture evenly onto the surface of the tri-tip steak.

  • 4

    Place the steak on a roasting pan or baking sheet. Toss the asparagus with olive oil, a pinch of salt, and pepper, and arrange them around the steak.

  • 5

    Roast in the preheated oven. Roast the steak for about 15-18 minutes for medium-rare (adjust time if you prefer a different doneness) and the asparagus for about 10-12 minutes until tender yet crisp.

  • 6

    Remove from the oven and allow the steak to rest for 5 minutes before slicing against the grain.

  • 7

    Plate the sliced tri-tip with roasted asparagus and serve immediately.