May 1, 2020
Miso Roasted Beef Tri Tip
This is a very easy recipe with excellent results. The miso rub lends an Asian flair to this roast. You can also add garlic, ginger, and a bit of sesame or chili oil if you like. I like to serve this with oven-roasted bok choy, which I make while the beef is resting. Simply turn the oven up to 400ĀŗF and toss halved bok choy in oil with salt and pepper, arranging them cut side down on a rimmed baking sheet. Cook for 8 minutes or so, until tender crisp, pouring pan juices over them as well during serving.
Servings: 5
Calories: 374kcal
Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon monk fruit powdered
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 2 1/2 pound beef tri tip roast
Instructions
- Preheat the oven to 225ĀŗF.
- Combine miso paste, coconut aminos, and monk fruit in a bowl and place the tri tip into a greased baking pan. Rub all over with the miso mix, coating the roast evenly.
- Bake for 1 1/2 to 2 hours, flipping the roast over halfway through baking time, until the meat measures 130ĀŗF at the thickest point for medium rare, or until desired doneness.
- Remove from oven and cover with foil and rest for 20 minutes. Slice against the grain and transfer to a serving platter. Serve any pan drippings over the slices.
Nutrition Facts
Miso Roasted Beef Tri Tip
Amount per Serving
Calories
374
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
38
%
Cholesterol
147
mg
49
%
Sodium
776
mg
34
%
Potassium
758
mg
22
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
48
g
96
%
Calcium
58
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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