Marinated Tri-tip roast with garlic & mushrooms
- Number of Servings: 4
Ingredients
Marinade: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 lime2 cups warm water1/2 teaspoon kosher saltTri tip and sauce:One tri tip roast, about 1 1/4 pounds, trimmed of fat2 Tbsp Olive oil, divided6 ounces fresh crimini mushrooms, sliced2 ounces fresh shiitake mushrooms, sliced6 large cloves garlic, peeled and sliced1 small red onion, chopped (or half of a giant red onion)1 cup dry red wine, such as a CabernetSalt 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.
2. Remove meat from refrigerator still in marinade, and let come to room temperature.
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.
4. While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with 1 tablespoon of olive oil and bring to high heat. Add the mushrooms, onions, garlic and 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.
5. Slice the roast against the grain and serve slices with the mushrooms.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Remove meat from refrigerator still in marinade, and let come to room temperature.
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.
4. While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with 1 tablespoon of olive oil and bring to high heat. Add the mushrooms, onions, garlic and 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.
5. Slice the roast against the grain and serve slices with the mushrooms.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 435.1
- 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
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