Grilled Tri Tip Steak with Mushroom Sauce

 3-4 lb tri-tip steak

1/4 cup salt

1/4 cup black ground pepper

3 tsp garlic powder

1 tsp onion powder


Mix together salt, pepper, garlic powder and onion powder together. 

Rub tri-tip all over with seasoning. Allow steak to rest in the refrigerator for 1 hour or up to 1 day.

Remove tri-tip from the refrigerator 20-30 minutes 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 grill down to 375  and cook another 20-30 minutes.  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 tbsp butter

8 ounces baby Bella mushrooms sliced thinly

3 garlic cloves finely minced

1/4 cup beef broth

1 tsp dijon mustard

1 cup heavy cream

1/4 tsp chopped fresh thyme

1/4 tsp 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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