Tri-Tip With Porcini Rub
Featured at the Winds Café.
2 Tbsp sugar
1 Tbsp Kosher salt
5 cloves of garlic, finely chopped
1 Tbsp crushed chilies
1 Tbsp freshly ground DLM Black Pepper
(1) 1/2-oz pkg dry porcini mushrooms, ground to a fine powder
1/4 cup Vera Jane's Extra-Virgin Olive Oil
(1) 24 to 28-oz DLM Natural Beef Tri-Tip Roast or Sirloin Steak, cut 2 inches thick
Vera Jane's Extra-Virgin Olive Oil, for drizzling
Aunt Angie's Balsamic Vinegar of Modena, for drizzling
In a small bowl, combine the sugar, salt, garlic, crushed chilies, pepper, and porcini mushroom powder with the oil. Rub the paste over the steak, coating it evenly. Refrigerate, wrapped in plastic, overnight.
Grill, or roast in the oven.
Grill over heat, turning often, until the internal temperature reaches 120°F for rare.
In a 450°F oven, arrange the roast on a rack in an open shallow pan. Cook about 35 minutes or until the internal temperature reaches 120°F for rare.
Allow the meat to rest for 10 minutes; slice it thinly against the grain. Drizzle with the olive oil and balsamic vinegar.
Note: Grind the porcini mushrooms in a miniature food processor or a coffee grinder.
Makes 4–6 servings