Marinated Tri-Tip Roast with Mushrooms and Garlic

Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom sirloin and is fairly lean. My friend Arturo, a local caterer specializing in Mexican cuisine, prepared this for me and other friends recently. It was so delicioso I begged him for the recipe, which is as follows.

Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe

Ingredients

Marinade:

  • 20 cloves of garlic, peeled
  • 1 fresh jalapeño 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, or 2 oz dried shiitake that have been soaking in water
  • 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

Method

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. Line a roasting pan with aluminum foil. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. 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.

tri-tip-arturo-1.jpg

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.

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Beef Tri-Tip notes from Ryan Adams.

4 Comments

  1. dksbook

    I am inspired to post a comment for two reasons; the first is to give you a heart-felt “muchisimas gracias” for your work on the blog. I not only enjoy it, I use your recipes frequently. I also appreciate the equipment sale links, and have, over the last 9 months or so, replaced most of my 32 year old pots with bargains you have shared.

    Secondly, I want to let folks who don’t live in California know that the tri-tip cut can probably be found at your local Costco. It’s the only place I have found it here in Texas, and we love the cut. I marinate it differently – I use garlic, red wine, onion, and olive oil, then grill or broil. It is a flavorful cut no matter how it’s done.

    Happy holidays to you and your family, Elise – and to all your readers. Happy cooking!

  2. lydia

    The marinade sounds delicious, but tri-tip is hard to find here on the East Coast. I’ll have to try this with another cut of beef. Suggestions?

  3. CJ McD

    My mouth is watering…..

    I LOVE tri-tip, but it’s extremely difficult to find (if at all)in Wisconsin. A good substitute is a spoon roast. It’s also a very succulent cut of beef. Best on the grill.

  4. steven neu

    A lot of folks find it difficult to find tri-tips other than in Califonia. However; the Cosco stores carry them, sometimes individually but more often in bags of about six. Great recipe but some might like to replace the garlic with shallots.

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