Tri Tip with Roasted Veggies

I go to Loyola Marymount University up in LA and I now live alone. Previously I lived in the dorms with some awesome chicks and since we haven't hung out in a while I invited them all over for dinner as a roomie reunion. I love having an excuse to make lots of food and this meal was pretty simple to do but impressive to eat.

I was shopping in costco and discovered a marinated tri tip. I love this because it keeps for a long time in the fridge or freezer and as it sits, it's marinating and becoming more flavorful. It's just so awesome! hahha. Plus it's a large piece of meat so I had leftovers which will be used on here shortly.

For the Roasted Veggies I suggest using fresh herbs. You can use dried but use less because dried herbs are much stronger then their fresh counterparts.

For dessert I made a pizookie of chocolate chip cookie with vanilla ice cream. We had a great time eating it straight out of the pan. I was excited because the ice cream scoops looked so perfect haha.

Ingredients:
Pre-marinated tri tip
3 russet potatoes
5 carrots
Olive oil, salt, pepper
1 tbs. rosemary, finely chopped
2 tbs. parsley, finely chopped
1 lb green beans, blanched
1 shallot, thinly sliced
3 pieces of bacon, cooked crisp with fat reserved
Tube of pre-made crescent rolls

Directions:

1. Take tri-tip out of fridge so it comes to room temp. Wash potatoes under running water and peel carrots. Cut potatoes into medium sized chunks and cut carrots on the bias/diagonal about 1/2 inch thick.

2. Preheat oven to 375. Place potatoes and carrots on a sheet pan lined with foil. Drizzle olive oil over veggies and season with salt, pepper, and chopped herbs. Place in oven 1 hour 15 min before you want to serve dinner. Stir gently every 20 minutes.

3. Put thermometer into tri tip in the very center of the meat or as close to it as possible. Place in oven 5o minutes before dinner. You'll want to pull meat at 120 so the carry over temp cooks it to medium rare.

4. Place 1 tbs of bacon fat into a large pan. Add shallots and cook over medium heat until caramelized, about 5 min. This can be done ahead. Right before serving dinner add blanched green beans and saute over medium heat for 3 minutes or until heated through.

5. Place everything into nice serving dishes, make sure to let meat rest and slice the tri-tip across the grain for a juicer meat. Crescent rolls are also a great touch because just about everybody loves fresh rolls.