Grilled Tri-tip with Portabella Mushrooms

Ingredients

• 1 inch butcher's twine
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 thin wooden dowel or stick
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons rosemary, minced
• 2 teaspoons thyme, minced
• 4 cloves garlic, minced
• 1/4 cup, plus 2 tablespoons olive oil
• 5 tablespoons Murphy-Goode Homefront Red
• 2 tablespoons balsamic vinegar
• 4 medium baby portabella mushroom caps
• 4 medium red bliss potatoes
• 2 medium zucchini, quartered
• 2 teaspoons granulated garlic
• 1 teaspoon tamari soy sauce
• 1 teaspoon Worcestershire sauce
• 2 1/2-3 pounds tri-tip, trimmed
• 1/4 pound butter, at room temperature
• 4 (6-inch) sourdough rolls, sliced lengthwise

Preparation

1. Using butcher's twine, tie rosemary and thyme springs to wooden dowel.
2. In large shallow baking dish, add 1 teaspoon salt, 1/2 teaspoon black pepper, rosemary, thyme, half of minced garlic, 1/4 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.
3. In small bowl, combine granulated garlic, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons olive oil, 3 tablespoons wine, tamari and Worcestershire sauce. Mix well to combine. Pour 3 tablespoons of mixture over tri-tip and rub into meat. Cover and refrigerate. Set remaining marinade aside to baste tri-tip as it grills.
4. Preheat grill to medium-high. Remove tri-tip and vegetables from refrigerator and allow to sit at room temperature. Place potatoes in aluminum foil pouch. Place on grill over indirect heat; cook for approximately 40 minutes or until tender when pierced with knife.
5. Place tri-tip on grill over direct heat for 4 minutes, flip tri-tip and cook for 4 minutes more. Move tri-tip to medium-low heat area on grill and cook for 20 to 25 minutes or until internal temperature reaches 134°F. Remove tri-tip from grill, loosely tent with aluminum foil and allow to rest for 10 minutes before slicing against the grain.
6. In small bowl, add remaining minced garlic and butter. Stir to combine and spread garlic butter on sourdough rolls. Place sourdough rolls, portabella mushrooms (cap down) and zucchini on grill and cook until grill marks appear.
7. To serve, place steak medallions on plate, top with grilled portabellas and place potatoes, zucchini and sourdough rolls on the side. Pour remaining juice from steak over mushrooms and serve.

Serves

Yield 4 servings

Notes, Tips & Suggestions

Recipe by Grill Sergeant Dirk Yeaton

Source

Murphy-Goode

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