Marinated Tri-tip roast with garlic & mushrooms

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 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.

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.