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Main Course – Tri Tip : Wiles Magazine

Main Course – Tri Tip

Why Not Try Tri-Tip?

By Chef Arturo Vargas

Did you know that tri-tip is one of the most versatile cuts of beef enjoyed all over the world?  In Austria, it is boiled into a dish called Tafelspitz.  It is also used in the wonderful Brazilian delicacy churrasco.  Here in the United States, and especially during the summer, it’s an ideal cut for backyard grilling. So, if you’ve never grilled it before, now’s the perfect time.  Why not try tri-tip and spice up your next barbecue with tender, juicy hearty, American flavor!

Eat well and enjoy!

Chef Arturo Vargas

Grilled Tri-tip Marinated with Garlic, Lime and Jalapeno, Served with Shitake Mushrooms and Seasonal VegetablesPrint Options


INGREDIENTS

2 ½ pounds tri-tip

Marinade:

2 fresh jalapeño chili pepper, stem removed, the rest left whole

15 cloves of garlic, peeled

6 limes for fresh-squeezed juice

2 cups warm water

1 teaspoon salt

Vegetables:

10 ounces shitake mushrooms (chopped)

2 zucchini (chopped)

6 fresh asparagus (chopped)

1 (each) green, orange and red bell pepper (chopped)

1 whole red onion (chopped)

5 cloves garlic (minced)

4 tablespoons of olive oil

2 cups of red wine (cabernet)

Salt and pepper to taste

 

PREPARATION

Prepare the marinade by putting the marinade ingredients into a blender: jalapenos, garlic, lime juice, 2 cups of water, and 1 teaspoon of salt.  Blend for 10 to 15 seconds until well blended.  Place meat and marinade in a big bowl or container and cover.  Place in refrigerator and let marinate overnight.  Remove meat from refrigerator and, while still covered, let it come to room temperature.

Preheat gas grill to high heat for about 10 minutes until ready. Grill the meat every side for 15 minutes; make sure the meat is not burning.  Grill for about 40 to 60 minutes total until the inside is nice and tender.

While the meat is grilling, you can prepare the shitake mushrooms and vegetables.  Coat the bottom of a large skillet with about 4 tablespoons of olive oil and bring to high heat.  Add the mushrooms, onions, bell peppers, asparagus, zucchini and garlic, and sauté for several minutes, stirring constantly, until the mushrooms get browned and the vegetables are nice and crispy.  Add a cup of wine.  Reduce the wine, adding more wine as needed if the mushrooms absorb too much.

Slice the roast against the grain and serve slices with the mushrooms and vegetables.

Yield:  Makes 4 to 8 servings, depending on the size of the roast and your appetites.

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