TRI-TIP
Steps:
- Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.
TRI-TIP CABERNET STEW
As a male, over 50, who is just starting to enjoy cooking, I look for meal combinations that aren't too complex and can be done within 60 minutes. This meal makes a meal out of marinaded tri-tip, yams and zucchini.
Provided by Chef Vic 283480
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
- Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
- Peel yams and cut into half inch thick rounds.
- Slice onion into 4 slices.
- Wash and slice zucchini into half inch think rounds.
- Pull stems from mushroom and wash.
- In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
- Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.
Nutrition Facts : Calories 346.2, Fat 18.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 1089.2, Carbohydrate 12.7, Fiber 3, Sugar 5, Protein 27.8
BRENDA'S CABERNET-SOY TRI-TIP,
Make and share this Brenda's Cabernet-Soy Tri-Tip, recipe from Food.com.
Provided by Brenda.
Categories Roast Beef
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a plastic food bag (at least 1 gal.), combine wine, sugar, and soy sauce.
- With the flat side of a knife, crush ginger and garlic. Add to wine mixture.
- Wipe beef with a damp towel and put in bag (beef, not towel!), seal, and shake to mix. Set bag in a pan and chill, turning occasionally, at least 30 minutes or up to 1 day.
- Lift beef from bag, reserving the marinade. Lay meat on a grill above a solid bed of medium coals or on a gas barbecue on medium heat (you can hold your hand at grill level only 4 to 5 seconds). Cover gas grill. Turning beef as needed to brown evenly, cook until a thermometer inserted in center of thickest part registers 125° for rare, 20 to 30 minutes total for a 1 1/2- to 2-inch-thick piece.
- Transfer meat to a carving board, keep warm, and let rest 5 to 10 minutes.
- Meanwhile, pour reserved marinade into a 1- to 2-quart pan. Over high heat, boil marinade until reduced to about 1/2 cup, about 5 minutes. With a slotted spoon, discard ginger and garlic. Pour marinade sauce into a bowl and add juices that have drained from meat.
- Slice meat thinly across the grain and accompany with sauce.
Nutrition Facts : Calories 372.7, Fat 20, SaturatedFat 7.9, Cholesterol 98.3, Sodium 756.8, Carbohydrate 12.8, Fiber 0.1, Sugar 11.3, Protein 30.6
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