Sunday, September 04, 2005

Tri-Tip Roast with Mushrooms and Onions

Two of my favorite summer foods are tri-tip roast and grilled corn-on-the-cob. Tri-tip has been available for $2.99 to $3.99 per pound through most of the summer. Local Raleys and Bel Air markets have a sale running though tomorrow. I plan to pick up a few more roasts for the next couple weeks.


The roast will develop a seasoned crust as it cooks over the searing fire. To prevent overcooking, use a two-stage fire. Spread the coals to create a hot zone for searing and developing the crust. The cool zone is used to cook the roast to a consistent medium rare color inside.

2 pounds tri-tip roast
Kosher salt, to taste
Garlic powder, to taste
Onion powder, to taste
Fresh ground black pepper, to taste
2 tablespoons unsalted butter
1/2 cup sliced onions
8 ounces sliced mushrooms
3/4 cup low-sodium beef broth
1 tablespoon balsamic vinegar

Prepare mesquite lump charcoal or charcoal briquettes for grilling. Spread hot coals to create a cool zone and a hot zone. Season the tri-tip roast with kosher salt, garlic powder, onion powder and fresh ground pepper to taste. Place roast fat side down on grill for 10 minutes. Turn and continue cooking until medium-rare or it reaches desired doneness, about 30 additional minutes for medium-rare.

Move meat to the cool zone for the last 20 minutes. Remove roast when internal temperature reaches 135 degrees for medium rare or 145 degrees for medium. Place roast on a platter and tent with a sheet of aluminum foil. The temperature of the roast will rise 5 to 10 degrees while it stands.

Meanwhile, caramelize the onions. is Heat a 10-inch cast iron skillet over medium-high heat and melt the butter. Add onions and mushrooms to skillet. Lightly season with salt and pepper. Stir onions and mushrooms frequently for about 10 minutes, until golden brown.

Add beef broth and balsamic vinegar to onions and mushrooms. Reduce over medium heat until broth is thickened to a glaze, about 5 to 10 minutes. The onions and mushrooms sweeten as the broth evaporates.

Tent roast with a sheet of aluminum foil and rest for 10 minutes. Carve roast against the grain into thin slices. Serve with onions and mushrooms. Serves 6.

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