Beer Marinated Tri Tip With Blue Cheese Wild Mushrooms And Onions Recipes

Steps:

• For beef:
• Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
• For mushrooms and onions:
• Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
• Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
• Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
• Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
• *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

Steps:

• Add beer, pomegranate molasses, garlic and red pepper flake to a large bowl, stirring to combine. Submerge tri-tip into the marinade. Cover and refrigerate overnight. Flip tri-tip in the marinade halfway through the waiting period (in the morning). If you are using a charcoal grill, be sure to spread your briquettes into a slope. Half of the grill will be used for direct cooking (to get a nice crust on the outside) and the other half will be used for indirect cooking (to fully cook the meat without burning it). About 30 minutes before you plan on putting the tri-tip on the grill, take the meat out of the refrigerator. Remove the tri-tip from the marinade and set aside to bring to room temperature. Pour the marinade into a small, heavy bottom pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the mixture has reduce by half (you can simply simmer the sauce until you are ready to use it - see below). Season the steak generously with kosher salt and freshly ground black pepper. Once the tri-tip has come to room temperature, place it on the hottest part of the grill. Cook for 5 minutes on each side, then move to the cooler part of the grill. Baste with reduced marinade. Cover and cook until thermometer inserted into the thickest part of the beef reaches 135°F (for medium-rare), turning occasionally and basting with marinade (15 - 30 minutes depending on the thickness of your tri-tip). Transfer the meat to a cutting board and let stand for 5 minutes. Slice across the grain and serve immediately. Makes 6 servings. - See more at: http://www.kitchenkonfidence.com/2011/06/beer-marinated-tri-tip-with-housemade-fries#sthash.nnlJIhwt.dpuf