Grilled Tuscan Tri-Tip with Orzo, Pesto and Oven-dried Tomatoes

YIELD: 10 servings

21/2 lbs. rosemary garlic tri-tip
5 cups orzo pasta, cooked
2/3 cup basil pesto
1/3 cup pecorino romano cheese, grated
2-1/2 cups oven-dried cherry tomatoes
21/2 cups asparagus tips, blanched
21/2 cups crimini mushrooms, sautèed
to taste salt and pepper
as needed extra virgin olive oil
as needed fresh lemon juice

1. Grill or roast tri-tip to medium doneness.
2. Combine pesto, oven-dried tomatoes and orzo; heat in a sautÈ pan until hot.
3. Finish pasta with grated cheese and salt and pepper to taste.
4. Spoon pasta mixture onto plate; top with asparagus, crimini mushrooms and 4 ozs. of sliced tritip. Drizzle with extra virgin olive oil and few drops of lemon juice.

Recipe from Cargill Foodservice Meat Solutions.