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Nutrition Facts
Serving Size 171 g
(Approx. 8 Servings)
Amount Per Serving
Calories 340 Calories From Fat 210
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 300 mg 13%
Total Carbohydrate 8 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 25 g
Vitamin A 4% Iron 10%
Vitamin C 80% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tri-Tip with Roasted Garlic and Hatch Relish

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

2 Lb tri-tip roast, trimmed
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
3 roasted Hatch peppers, chopped
1 cup(s) roasted garlic cloves
1/4 cup(s) white wine vinegar
1 Tbsp shallots, minced fine
1/2 cup(s) extra virgin olive oil
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Preheat grill to medium-high heat, between 350 to 400ºF.
Season tri-tip with salt and pepper liberally on both sides and allow to sit at room temperature while grill is preheating.
Prepare relish by chopping roasted peppers and mixing with roasted garlic cloves. Add vinegar, shallots and olive oil, mix to combine and season to taste.
Set relish aside to allow flavors to meld while cooking meat. Grill tri-tip 5 to 7 minutes per side or until nicely marked, then move over indirect heat to finish cooking to desired doneness. 145ºF is preferred.
Allow meat to rest 15 to 20 minutes, then slice meat against grain, and drizzle with pepper relish as desired. Season to taste as needed.


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