Grilled Tri Tip Steak with Mushroom Sauce


Tri-Tip:

3-4 lb tri-tip steak

2 tablespoons  salt

2 tablespoons  black ground pepper

2 teaspoons garlic powder

1 teaspoon onion powder

Mix together salt, pepper, garlic powder and onion powder together. Remove the tri-tip from the refrigerator and rub the seasoning on all sides of the meat.  Allow the meat to come to room temperature before grilling.  

Heat grill to 425 degrees and sear all the sides to lock in the juices.  This will take about 5-7 minutes per side.

Turn the grill down to 375 degrees and cook for another 20-30 minutes turning halfway through.

 An instant-read thermometer inserted in the center should read 145 degrees for medium rare.

Cover the steak loosely with foil and let rest 10 minutes before slicing.



Mushroom Sauce:

3 tablespoons of butter

8 ounces baby Bella mushrooms sliced thinly

3 garlic cloves finely minced

1/4 cup beef broth

1 teaspoon dijon mustard

1 cup heavy cream

1/4 teaspoon chopped fresh thyme

1/4 teaspoon each salt and pepper

Melt butter in a skillet on medium high heat.  Add in mushrooms and garlic and saute for 4-5 minutes.

Stir in broth, dijon mustard, heavy cream, thyme, salt and pepper to the mushrooms.

Turn heat to a simmer and allow the sauce to thicken.  This will take 8-10 minutes.

Spoon over sliced meat.

Serve with the 2021 Colome Estate Malbec.



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