• 1 ½ pounds beef Tri-Tip Roast (can use up to 2 lbs)
• 1 red onion (cut into 16 wedges )
• 4 cups broccoli florets (trimmed)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 1 Non-Stick cooking spray
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 3 cloves garlic (minced)
  

  Sauce:

• ¼ cup cream cheese (softened)
• ¼ cup plain yogurt
• 2 tablespoons Gorgonzola cheese (crumbled)
• 1 tablespoon onion (minced)
• ¼ teaspoon black pepper

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place roast and remaining marinade in food-safe plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Heat oven to 425°. 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 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Prepare Gorgonzola Sauce. Combine all sauce ingredients (cream cheese, yogurt, Gorgonzola cheese, minced onion & pepper) in small bowl; mix well. Set aside. Spray broccoli with nonstick cooking spray tossing to coat or coat with a little olive oil. Place on baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with broccoli. Season with salt and pepper. Carve roast across the grain into thin slices. Season with salt and pepper Serve beef with vegetables and Creamy Gorgonzola Sauce.

Makes 4-6 servings.

This delicious recipe courtesy of Jan D'Atri