Tri-tip steak is great for family

Here's a dish for one of those days when the cook is grilling for a group of family or friends and wants beef on the menu. The recipe makes eight servings, but if your dining party numbers fewer than that, don't worry — any leftovers will probably disappear quite quickly.

The dish has a light touch of Italian influence in its use of garlic, pesto and roasted red peppers. The cut of beef suggested is a tri-tip roast, and it's accompanied by grilled potato planks topped with a sour cream-pesto mixture.

Note: The nutrition information shows the tri-tip beef alone is a low-fat item. Information is also provided for the beef served with potatoes and sauce, and for the use of sirloin, for those who might prefer these options even though they add a little to the calorie and fat counts.

If you're not familiar with the tri-tip roast, here's a briefing on this interesting cut:

First off, it's easily recognizable for its triangular shape (of course, that's why it's called tri-tip). It's a lean boneless cut from the bottom of the sirloin and it's sometimes called bottom sirloin or triangular roast.

It's tender enough not to need marinating for tenderization, and flavorful — but it could be marinated or seasoned with a rub for flavor.

It is best cooked to medium-rare or medium doneness. One unique point about the tri-tip is that it is not one thickness throughout and cooking it will result in varying degrees of doneness (for example, the "point" of the triangle is thinner, so that end will be slightly more done than the center). This is useful for occasions where some like medium-rare doneness and others may prefer more medium.

The tri-tip can be grilled, broiled or roasted in the oven, and, like all roasts, it benefits from standing about 15 minutes after being cooked before being carved. Then carve it across the grain

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GRILLED ITALIAN BEEF TRI-TIP ROAST AND POTATO PLANKS

(Start to finish 50 minutes)

1 beef tri-tip roast or 1 boneless beef top sirloin steak, cut 1 1/2 inches thick (about 2 pounds)

2 teaspoons coarse grind black pepper

2 cloves garlic, minced

2 pounds medium all-purpose potatoes, cut lengthwise into 1/2-inch-thick slices

1 tablespoon vegetable oil

Salt