Keto Grilled Tajin Tri Tip Beef Roast
2.9g
Net Carbs
32.3g
Protein
17.0g
Fat
1.4g
Fiber
305
Calories
Cooking tip: We used a tri tip roast that was about 4 pounds before being trimmed, but if you can only find a smaller roast, this recipe can still be successful. Based on the size of the roast purchased, calculate the percent (weight of your roast divided by 3.75) to determine the amounts of the other ingredients. When grilling, the roast will need about 10 total minutes of cooking for each pound of meat. This recipe can be made in the oven. Heat oven to 350°F. Sear the roast on stovetop before cooking about 10 minutes per pound in the oven.
Ingredients:
- 60 ounces raw tri-tip sirloin beef roast, choice, 0" trim USDA
- 2 tablespoons clasico seasoning Tajin
- 1 teaspoon fresh orange peel USDA
- 3/4 teaspoon table salt USDA
- 1 1/2 cups fresh red onion USDA
- 1 cup natural rice vinegar, 42 grain Nakano
- 1/4 cup canned chipotle chile peppers, in adobo sauce Hormel
- 2 teaspoons truvia, sweet completed granulated sweetener
- 1/4 cup tap water FNDDS
- 1 teaspoon fresh garlic FNDDS
- 6 ounces queso fresco cheese FNDDS
- 3/4 cup fresh cilantro, leaves USDA
- 1 ea fresh lime FNDDS
Directions:
- Prepare tri tip roast by removing any silver skin, cutting down the fat cap (if needed, be sure to leave at least ¼-inch fat), and removing any other visible areas of connective tissue.
- In a small bowl, combine Tajin classico, orange zest, and ½ teaspoon salt. Rub all over all sides of the beef, and place in the refrigerator uncovered overnight. Remove roast from the refrigerator before beginning the next steps.
- Heat gas grill to high.
- In a medium bowl, place thinly sliced red onions. Add unseasoned rice vinegar and remaining ¼ teaspoon salt, stir until well combined. If onions are not completely covered by the vinegar, add warm tap water until they are just covered. Set aside.
- In a blender, combine chipotles with adobo sauce, water, sweetener, and minced or pressed garlic, blending on high until mostly smooth.
- Place roast on the grill for about 6 minutes, until nicely seared. Flip and repeat for the other side.
- Reduce flame to medium high, flip roast, and spread half of the chipotle sauce over the top of the roast. Cover and cook 10 minutes. Flip and spread the top with remaining chipotle sauce, cover and cook another 10 minutes. Continue to cook, flipping every 10 minutes, until the roast reaches an internal temperature of 130°F (for medium rare), roughly 20 minutes more.
- Remove from grill and rest on a cutting board for 10 minutes. Cut roast into thin slices against the grain, rotating when you get to the center to continue to slice against the grain. Serve with strained quick pickled red onions, crumbled queso fresco, cilantro and lime wedges. One serving is about 4 ounces cooked meat, 2 tablespoons pickled onions, ½ ounce cheese, 1 tablespoon cilantro leaves, and a wedge of lime.
