Tri Tip Cabernet Stew Recipes

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THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TRI-TIP CABERNET STEW



Tri-Tip Cabernet Stew image

As a male, over 50, who is just starting to enjoy cooking, I look for meal combinations that aren't too complex and can be done within 60 minutes. This meal makes a meal out of marinaded tri-tip, yams and zucchini.

Provided by Chef Vic 283480

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 lb tri-tip steak (fat-trimmed)
1 yellow onion
12 medium button mushrooms
1/4 cup soy sauce
1/2 cup Splenda granular, sugar substitute or 1/2 cup no calorie artificial sweetener
1/2 cup cabernet sauvignon wine
2 teaspoons minced garlic
2 teaspoons ground pepper
1 -2 teaspoon ginger (according to taste)
2 tablespoons garlic and herb seasoning
1 -2 tablespoon virgin olive oil
3 medium zucchini
3 medium yams

Steps:

  • In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
  • Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
  • Peel yams and cut into half inch thick rounds.
  • Slice onion into 4 slices.
  • Wash and slice zucchini into half inch think rounds.
  • Pull stems from mushroom and wash.
  • In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
  • Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.

Nutrition Facts : Calories 346.2, Fat 18.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 1089.2, Carbohydrate 12.7, Fiber 3, Sugar 5, Protein 27.8

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