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4.34 from 6 votes

Keto Tri-Tip and Parmesan Roasted Squash

This keto one pan meal features a flavorful combination of oven roasted tri-tip and garlic parmesan veggies.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Dinner, One Pan
Servings: 4
Calories: 505kcal



Keto Tri-Tip Rub

Parmesan Roasted Veggies

  • 8 ounces zucchini
  • 8 ounces summer squash
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 ounces fresh parmesan shredded
  • salt and pepper to taste


  • Preheat oven to 350F.

Prep the Parmesan Roasted Veggies

  • Cut the zucchini and summer squash into bite sized wedges and add to a mixing bowl.
  • Separately, whisk together the olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Add mixture to veggies and toss to coat evenly.
  • Add about half of the parmesan to the veggies and toss again to combine. Set aside veggies and remaining parmesan.

Prep the Tri-Tip

  • If needed, trim your tri-tip by removing silvery membrane and excess fat.
  • Combine all keto tri-tip rub ingredients (or use a beef rub of your choice) and evenly coat the surface of the beef with it.
  • Add 1.5 tablespoons of olive oil to a cast iron skillet (or other oven-safe pan) over high heat.
  • When oil is hot, add seasoned tri-tip (fat side down) and sear for about 4 minutes.
  • Flip roast and remove from heat.

Roast in Oven

  • Move the seared tri-tip to one side of the pan, and add prepped veggies to the other side in an even layer. Top veggies with remaining parmesan.
  • Roast in preheated oven for 12-15 minutes, depending on the size of the tri-tip.
  • Note: This would be a good time to make the keto chimichurri sauce, if using.

Finish Under the Broiler

  • Finally, broil for 2-4 minutes, or until parmesan is golden brown, veggies are tender, and tri-tip reaches desired doneness (a meat thermometer inserted at the thickest section should read 130F for medium rare).

Serve Keto Tri-Tip and Roasted Veggies

  • Rest tri-tip for ten minutes or so, then slice against the grain. Serve with a drizzle of keto chimichurri and a portion of the roasted veggies.


  • For the best flavor, season the tri-tip ahead of time and allow to rest in the fridge for a while (or up to overnight). Remove from refrigerator at least 30 minutes before cooking.
  • The keto tri-tip rub here is just a suggestion! You can replace it with about 3 tablespoons of any beef rub you prefer.
  • Similarly, the keto chimichurri can be prepped ahead of time or swapped with another sauce of your choice.
  • The nutrition for this keto tri-tip one pan meal is based on a 1.75lb raw weight tri-tip and does not include the chimichurri sauce. If using my keto chimichurri sauce recipe, add 65 calories, .5g net carbs, and 6.75g fat per tablespoon of sauce.


Calories: 505kcal | Carbohydrates: 6g | Protein: 47g | Fat: 32g | Fiber: 1.5g