Marinated Tri Tip With Chinese Mustard Sauce And Roasted Green Onions And Mushrooms Recipes

6 HOUR TRI-TIP MARINADE

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.

MARINATED TRI-TIP WITH CHINESE MUSTARD SAUCE AND ROASTED GREEN ONIONS AND MUSHROOMS

Steps:

• Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish. Add tri-tip and turn to coat with marinade. Let stand at room temperature 30 minutes, turning meat occasionally.
• Meanwhile, whisk honey, 2 tablespoons water, 1/4 teaspoon salt, and remaining 2 tablespoons dry mustard in small bowl to blend; set sauce aside.
• Preheat oven to 450°F. Remove tri-tip from marinade; pat dry with paper towels. Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper. Arrange green onions and mushrooms around meat; drizzle onions and mushrooms with olive oil. Roast 12 minutes. Turn meat, onions, and mushrooms over; roast until vegetables are tender and instant-read thermometer inserted into center of meat registers 125°F for medium-rare, about 12 minutes longer.
• Place mushrooms and green onions on platter. Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms. Pour any pan juices over. Drizzle lightly with mustard sauce. Serve, passing remaining mustard sauce alongside.

TRI-TIP MARINADE

Steps:

• Combine all ingredients except tri-tip in a zip-lock bag.
• Add tri-tip and marinate in the refrigerator for at least 6 hours.
• We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.

BEEF TRI-TIP MARINADE

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.

OVEN-ROASTED TRI-TIP

Steps:

• Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
• Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
• Allow to rest at least 15 minutes before slicing against the grain.

BEER-MARINATED TRI-TIP WITH BLUE CHEESE, WILD MUSHROOMS, AND ONIONS

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.