I didn't post a recipe or technique for tri-tip (NAMP 185d) because it was only the third tri-tip I have ever cooked so I'm still experimenting. Living East of the Mississippi, I have not been able to source this West coast classic locally until recently when Costco opened in Knoxville. (I later found out that Ingles also carries them locally.) When I saw them, I immediately bought a package of 5 tri-tip roasts and started having fun.
I like the tri-tip, great beef flavor and it is quite tender. All you really need is salt, pepper, and charcoal for a superb meal. So far I have reverse seared one and direct grilled two of them. I need to get my hands on some red oak so I can make an authentic Santa Maria tri-tip. I'd rank tri-tip right up there with flank and flat iron steaks in terms of cost, flavor, and texture. Just like flank and flat iron, I like tri-tip cooked until "not quite medium rare" and definitely wouldn't cook it past medium.
|The first time I made this I added the juices from the steak and didn't add the slurry so the sauce split.|
The shiitake mushroom sauce that I served with this last one made everyone "shut up". You know, when people start eating and the room gets quiet because they are so content with and intent on eating. This was based on one of Chris Lilly's recipes for a flank steak and shitake yakatori presented at the Kingsford Invitational in November. You can use any mushroom but I prefer shiitake mushrooms because they have guanosine monophosphate, a natural flavor enhancer that brings out the best in your beef. It would rock with any beef steak, filet, flank, strip, ribeye, or you name it.
Shiitake Mushroom Sauce for Steak
Prep Time: 1 hour
Cook Time: 30 minutes
Ingredients (2 servings)
- 2 Tbsp butter
- 2 cups sliced shiitake mushrooms, stems removed
- 1/8 tsp black pepper
- 1 Tbsp roasted red pepper
- 3 Tbsp soy sauce
- 3 Tbsp mirin
- 2 Tbsp sugar
- 1 Tbsp water
- 1 tsp lime juice
- 1 tsp finely chopped cilantro
- 1/8 tsp minced garlic
- 1/8 tsp minced ginger
- 1/8 red pepper flakes
- 2 Tbsp cold water
- 2 tsp corn starch
- Saute the mushrooms in butter over medium high heat, season with black pepper and cook until tender, about 8 minutes.
- Stir in remaining ingredients except the last two (corn starch and 2 Tbsp water) and simmer for 1 minute.
- Whisk the water and corn starch together to form a slurry. Stir into the mushroom mix and simmer, stirring occasionally until the sauce thickens.
- Keep warm and serve on top of sliced steak.