Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ted Reader likes to marinate the roast in a coffee porter (a dark beer that's flavored with coffee or with dark malts and highly roasted barley) or a similar beer with body, such as Guinness or a honey brown lager. What to drink: Wyndham Estate 2003 Shiraz, Bin 555, South Eastern Australia ($10). Ingredients:
1 12-ounce bottle of beer |
1/3 cup pomegranate molasses |
4 large garlic cloves, chopped |
2 teaspoons dried crushed red pepper |
1 2 1/4-pound tri-tip beef roast, trimmed |
2 large portobello mushrooms, stemmed, dark gills scraped out |
8 ounces large fresh shiitake mushrooms, stemmed |
6 ounces oyster mushrooms |
1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds |
1/4 cup olive oil |
6 garlic cloves, chopped |
2 tablespoons balsamic vinegar |
nonstick vegetable oil spray |
2 cups low-salt chicken broth |
1 cup beef broth |
1/4 cup heavy whipping cream |
1 cup crumbled blue cheese |
1 tablespoon chopped fresh herbs |
Directions:
1. For beef: Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
2. For mushrooms and onions: Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
3. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
4. Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
5. Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
6. Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
7. *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and .
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