TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
- Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
- Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
- Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
- Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
BEER-MARINATED TRI-TIP WITH BLUE CHEESE, WILD MUSHROOMS, AND ONIONS
Provided by Ted Reader
Categories Beef Mushroom Onion Marinate Father's Day Backyard BBQ Dinner Blue Cheese Summer Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- For beef:
- Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
- For mushrooms and onions:
- Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
- Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
- Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
- Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
- *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.
6 HOUR TRI-TIP MARINADE
Provided by Food Network
Categories main-dish
Time 6h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.
- Heat grill to medium temperature.
- Place tri-tips on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.
BARBECUE TRI-TIP MARINADE
Tri-Tip roast is a tradition on the central coast of California but I don't know how available it is in other places. But any comparable roast that you can bbq would do.
Provided by NannyMarvel
Categories Roast Beef
Time 1h5m
Yield 4-10 serving(s)
Number Of Ingredients 4
Steps:
- Place the roast in a zip-lock bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate in the fridge from two hours to overnight - turning occasionally.
- Barbecue the roast to desired wellness, cut against the grain and serve with flour tortillas, shredded cheese and your favorite salsa.
- Simple and delicious.
Nutrition Facts : Calories 88.2, Fat 0.1, Sodium 4026.2, Carbohydrate 8.7, Fiber 0.7, Sugar 1.3, Protein 8.3
MEAT: TRI-TIP BEER MARINADE RECIPE - (4.7/5)
Provided by SharonE
Number Of Ingredients 4
Steps:
- Place tri-tip in ziploc bag, pour in the soy sauce and the beer and add the whole, peeled garlic cloves. Marinate 2 hours (but no more than 8) in refrigerator. Sear 2 1/2 minute per side on the grill. Cook additional 18 minutes for medium.
BEEF TRI-TIP MARINADE
I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.
Provided by valerierouse
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 9.9 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 200.3 mg, Sugar 6.5 g
MARINATED BLUE CHEESE ONIONS
This recipe is fantastic with roast beef or burgers. Plan ahead, this must stay in the fridge for 6 or more hours to blend flavors. Yield is only estimated.
Provided by Kittencalrecipezazz
Categories Onions
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix/whisk the oil, lemon juice, sugar, salt and pepper together.
- Mix in the blue cheese to combine.
- Add in the onions; mix/coat well to combine.
- Cover and refrigerate for 6 or more hours.
Nutrition Facts : Calories 260.9, Fat 21.7, SaturatedFat 7.2, Cholesterol 21.3, Sodium 398.1, Carbohydrate 11, Fiber 1.1, Sugar 5.6, Protein 6.8
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