I pulled this recipe out of the archives, since I’m planning ahead for summer barbeques. I’ve already got some homemade BBQ sauce on hand (easy, since we make this all the time at The New Deli). So–let’s get some charcoal!
This is one of my fave recipes for London Broil or Tri-Tip (AKA “bottom sirloin butt” or “triangle roast”). Either cut is economical AND so flavorful. (Did you know the expensive cuts are much more tender, but cheaper cuts have a more robust flavor?)
A bit of sugar helps the meat to brown; soy sauce adds savory flavor, and vinegar tenderizes. Easy!
Another plus: Tri-tip is also usually a decent size for a smaller family. This recipe serves 4-6.
- One Tri-Tip Roast (2-3 lb.) (or London Broil)
- 1/4 c. red wine vinegar
- 1/2 c. soy sauce (divided)
- 1/4 c. plus 1 TBS. olive oil (divided)
- 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
- 10 oz. fresh mushrooms
- 1/4 c. balsamic vinegar
- Optional: fresh garlic and fresh herbs
1. One to several days earlier, marinate a Tri-Tip roast (or London Broil) in a zip-lock bag. Add to bag: > One 3 lb. roast > 1/4 c. red wine vinegar > 1/4 c. soy sauce > 1 TBS. olive oil > 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
2. Let marinate up to several days. Sear roast in smoking hot pan; turn only when browned on one side, to then brown the other. Put pan in 400 degree oven; roast for 30 minutes or so, until it reaches 120 degrees for medium rare. Let it stay in the oven longer, with the temperature lowered, for a more well-done roast. Remove and let rest at least 15 minutes before cutting; roast will reabsorb its juices.
3. Marinate some mushrooms for a day or so as well. To another Ziploc bag, add: > 10 oz. fresh mushrooms > 1/4 c. olive oil
4. Toss the mushrooms around in the bag until they’ve absorbed the oil.
5. Next, add to bag: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar > Optional: fresh garlic and fresh herbs
6. If sauce is desired, drain the marinade from the mushrooms into a sauce pan, boiling until it reaches a thicker, sauce-like consistency. Serve the meat with the mushrooms, with sauce on the side.