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

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INGREDIENTS:2½ lbs.rosemary garlic tri-tip 5 cupsorzo pasta, cooked 2/3 cupbasil pesto 1/3 cuppecorino romano cheese, grated 2-½ cups oven-dried cherry tomatoes 2½ cups asparagus tips, blanched 2½ cups crimini mushrooms, sautéed to tastesalt and pepper as neededextra virgin olive oil as neededfresh lemon juiceDIRECTIONS:1. Grill or roast tri-tip to medium doneness. 2. Combine pesto, oven-dried tomatoes and orzo; heat in a sauté 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 tri-tip. Drizzle with extra virgin olive oil and few drops of lemon juice. NUTRITIONAL INFORMATION: SERVINGS:10 servings From:Recipe from Cargill Foodservice Meat Solutions PHOTO CREDIT:Photo Credit: