• 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.