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Grilled Tri-Tip with Wild Mushroom Salsa
 
RecipeBeef Cuts
Grilled Tri-Tip with Wild Mushroom Salsa
Juicy slices of beef tri-tip roast, topped with a tasty three-mushroom salsa. Served with roasted red potatoes and sautéed fresh vegetables.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Wild Mushroom Salsa: 
1. Soak porcini mushrooms in hot water 2 minutes; drain water. Chop mushrooms; set aside.

2. Heat oil in large skillet. Add shallots, garlic and jalapenos; sauté briefly. Add all mushrooms and bell peppers; sauté until tender.

3. Stir in vermouth, lime juice, cilantro, salt and pepper; cool. Cover and refrigerate overnight.
Dried porcini mushrooms1 cup
Hot water as needed
Olive oil1 1/2 cups
Shallots, minced3/4 cup
Garlic, minced1/2 cup
Jalapeno peppers, minced3 tablespoons
Shiitake mushrooms, sliced1 1/2 quarts
Button mushrooms, sliced3 cups
Red bell peppers, diced 1/4-inch3 cups
Dry vermouth3/4 cup
Fresh lime juice3/4 cup
Cilantro, minced6 tablespoons
Salt1 teaspoon
Ground black pepper1/2 teaspoon
  
4. Combine peppercorns, cumin and salt.

5. Brush both sides of tri-tips with oil; rub with seasoning mixture. Cover and refrigerate overnight.

6. Grill tri-tips 30 to 35 minutes or until internal temperature registers 135°F, turning frequently. Remove tri-tips; tent with foil. (Internal temperature of tri-tips will continue to rise 5°F to 10°F.)

7. Meanwhile, reheat Wild Mushroom Salsa.

8. For each serving: Plate 6 ounces sliced beef; serve with #16 scoop (1/4 cup) Wild Mushroom Salsa.
Peppercorn blend (black, green, pink, white and Jamaican peppercorns), crushed1/2 cup
Cumin seed, crushed2 tablespoons
Coarse salt1 tablespoon
Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted (IM) (IMPS/NAMP 1185D)12 pounds
Olive oil1/2 cup


Nutrition information per serving: 528 calories; 33 g fat(8 g saturated fat; 20 g monounsaturated fat); 133 mg cholesterol; 440 mg sodium; 9 g carbohydrate; 2.2 g fiber; 49 g protein; 19.8 mg niacin; 1.2 mg vitamin B6; 2.5 mg vitamin B12; 5.0 mg iron; 56.8 mg selenium; 8.8 mg zinc; 177.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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