We’ve really been enjoying meat lately from one of our local suppliers, Koch Ranch (http://www.kochranches.net). One leaner cut of beef that they almost always have in stock is a tri-tip. These seem to come with almost no fat on them, and they take well to cooking at high heat (or grilling), and come out a perfect medium-rare. I had never even heard of this cut until recently, so it’s been fun to find recipes for it! We made this last night for dinner, and it was a hit! I hope you enjoy it as much as we did!
Marinated Tri-Tip Roast with Mushrooms & Garlic
Adapted from Simply Recipes
20 cloves of garlic, peeled (about 1 head)
1 fresh jalapeño chili pepper, stem removed, the rest left whole (I used one cayenne chile)
Juice of one lime
2 cups warm water
1/2 teaspoon kosher salt
Tri tip and sauce:
One tri tip roast, about 1 1/4 pounds, trimmed of fat
2 Tbsp Olive oil, divided
6 ounces fresh crimini mushrooms, sliced
2 ounces fresh shiitake mushrooms, sliced
6 large cloves garlic, peeled and sliced
1 small red onion, chopped (or half of a giant red onion)
1 cup dry red wine, such as a Cabernet
Salt and pepper
1. Prepare the marinade by putting the marinade ingredients into a blender, and blend for 10 to 15 seconds until well blended. Place meat and marinade in a airtight plastic bag or plastic container. Place in refrigerator and let marinate overnight.
3. Pre-heat oven or grill to 500°F. Line a roasting pan with aluminum foil if using oven. Rub 1 Tbsp olive oil all over the roast surface. Place probe thermometer in the roast, and place roast on a roasting pan or on a hot grill. Bake in oven (or grill) for about 20-30 minutes until the internal temperature is 130-135°F for rare, 140-145°F for medium. Cover with aluminum foil and let rest for 5-10 minutes before carving.
Sauté for several minutes, stirring constantly, until the mushrooms get browned and the onions translucent. Add wine and reduce. Remove from heat once most of the wine is absorbed.
Total Fat: 18.1 g
Cholesterol: 73.1 mg
Sodium: 319.2 mg
Total Carbs: 14.8 g
Dietary Fiber: 1.9 g
Protein: 40.2 g