Hearty Glazed Tri Tip Roast w/Creamy Gorgonzola Sauce
- 1 beef Tri Tip roast (1 1/2-2 lbs.)
- 1 red onion, cut into 16 wedges
- 4 cups Broccolini or baby broccoli, trimmed (about 9 oz.)
- Nonstick cooking spray
- Salt and Pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon reduced sodium soy sauce
- 3 cloves garlic, minced
- Creamy Gorgonzola Sauce:
- 1/4 cup reduced fat cream cheese, softened
- 1/4 cup plain nonfat yogurt
- 2 tablespoons crumbled Gorgonzola cheese
- 1 tablespoon minced onion
- 1/4 teaspoon pepper
Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food safe plastic bag, turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Heat oven to 425 degrees. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in oven 30 to 40 minutes for medium rare; 40-50 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
Remove roast when instant read thermometer registers 135 degrees for medium rare, 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10 degrees t reach 145 for medium rare, 160 for medium).
Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
Spray Broccolini with nonstick cooking spray; tossing to coat. Place on metal baking sheet. Roast in 424 degree oven for 10-15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper as desired.
Carve roast across the grain into thin slices. Season with salt and pepper as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.