Cabernet Sauvignon California

Main Entree

Grilled Tri-tip with Portabella Mushrooms

Grilled Tri-tip with  Portabella Mushrooms

Ingredients

2 tsp. kosher salt
1½ tsp. freshly ground black pepper
2 tsp. rosemary, minced
2 tsp. thyme, minced
4 cloves garlic, minced
¼ cup, plus 2 Tbsp. olive oil
5 Tbsp. Murphy-Goode Homefront Red
2 Tbsp. balsamic vinegar
4 medium baby portabella mushroom caps
4 medium red bliss potatoes
2 medium zucchini, quartered
2 tsp. granulated garlic
1 tsp. tamari soy sauce
1 tsp. Worcestershire sauce
2½-3 lbs. tri-tip, trimmed
¼ lb. butter, at room temperature
4 (6-inch) sourdough rolls, sliced lengthwise
1’ butcher’s twine
2 sprigs rosemary
3 sprigs thyme
1 thin wooden dowel or stick

Directions

Using butcher’s twine, tie the rosemary and thyme springs to the wooden dowel. Set the basting brush aside.

In a large shallow baking dish, add 1 teaspoon salt, ½ teaspoon black pepper, rosemary, thyme, half of the minced garlic, ¼ cup olive oil, 2 tablespoons wine and 2 tablespoons balsamic vinegar; mix to combine. Add mushrooms, potatoes and zucchini and toss in the marinade. Cover with plastic wrap and refrigerate for 2 hours.

In a small bowl, combine granulated garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons olive oil, 3 tablespoons wine, tamari, Worcestershire sauce. Mix well to combine. Pour 3 tablespoons of this mixture over the tri-tip and rub into the meat. Cover and refrigerate. Set the remaining marinade aside to baste the tri-tip as you grill it.

Preheat the grill to medium-high. Remove tri-tip and vegetables from refrigerator and allow to sit at room temperature. Place the potatoes in an aluminum foil pouch. Place on grill over indirect heat, cook for approximately 40 minutes or until tender when pierced with a knife.

Place tri-tip on grill over direct heat for 4 minutes, flip the tri-tip and cook for 4 minutes more. Move the tri-tip to a medium-low heat area on your grill and cook for 20 to 25 minutes or until internal temperature reaches 134F. Remove the tri-tip from grill, loosely tent with aluminum foil and allow to rest for 10 minutes before slicing against the grain.

In a small bowl, add remaining minced garlic and butter. Stir to combine and spread garlic butter on sourdough rolls. Place the sourdough rolls, portabella mushrooms (cap down) and zucchini on the grill and cook until grill marks appear.

To serve: Place the steak medallions on a plate, top with grilled portabellas and place the potatoes, zucchini and sourdough rolls on the side. Pour remaining juice from the steak over the mushrooms and serve.

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