A good recipe for beef sirlion tri tip roast.?!
Answers: Hey all, I am looking for something new or something old or something different. I have a medium sized roast for dinner tonight. Any suggestions will do. Thanks ahead......Sandra
GRILLED TRI-TIP ROAST
1 beef tri-trip (bottom sirloin roast, approx. 2 lbs.)
2 tbsp. minced onion
1 tbsp. packed light brown sugar
2 tsp. bottled hot pepper sauce
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground cinnamon
Salt to taste
Combine onion, brown sugar, hot pepper sauce, chili powder, cumin and cinnamon; spread evenly over surface of beef tri-tip roast. Place roast on grid over medium coals. Grill 30-35 minutes on open brazier (25-30 minutes in covered cooker), turning frequently. (Roast will be rare to medium in its doneness.) Remove roast from grill. Allow roast to "stand" tented with foil for 10 minutes for easier carving. Carve roast across the grain into thin slices. Makes 8 servings.
I love the old fashiod roast.Throw cut up potatoes,onions,carrots and spices,and add a cup or two of wine,or beer to it ,bake it or put it in a crock pot.Yummy!!!Oh yes,and i will be there for dinner. :0
Marinated Tri-Tip Roast with Mushrooms and Garlic
Marinade:
The cloves (20-30 cloves) from 4 heads of garlic, separated from the base, but not peeled (there is a lot of flavor in the papery skin)
1 fresh jalape?o chili pepper, stem removed, the rest left whole
Juice of one lime
2 cups warm water
1/2 teaspoon salt
Tri tip and sauce:
One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on
Olive oil
8 ounces fresh shiitake mushrooms, sliced
6-8 large cloves garlic, peeled and sliced
1 red onion, chopped
1 to 2 cups fine 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 and still wrapped, let come to room temperature.
3 Pre-heat oven to 500°F. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. Include the juice from the marinade in the roasting pan, up to a half inch high in the pan. Bake in oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F for rare, 140-145°F for medium. If you have a smaller roast (1 1/2 lb), take it out on the low side of the range of temps. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving.
4 While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with about 4 tablespoons 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 a cup of wine. Reduce the wine, adding more wine as needed if the mushrooms absorb too much.
5 Slice the roast against the grain and serve slices with the mushrooms.
Serves 4-8, depending on the size of the roast and your appetites.