2largeyellow onionspeeled, cut into 1/2" thick slices
Servings:
Instructions
To prepare marinade, whisk together dry ingredients, beer, vinegar, garlic and then oil. Reserve 1½ cups for basting meat, mushrooms and onions while cooking.
Pierce entire surface of meat with fork before pouring marinade on meat. Marinate meat, covered and refrigerated, for 1 hour. Remove meat and discard excess marinade. Do not reuse marinade. Grill or broil tri-tip over medium-high heat about 7 minutes per side or until seared. Move to coolest part of grill. Cover and cook about 30 minutes longer or until internal temperature reaches 135°F for medium rare. Baste meat occasionally with reserved marinade. Let rest 10 minutes before cutting.
Place vegetables in sheet pan and brush with half of the reserved marinade. Grill or broil until tender and lightly browned. Cut vegetables into quarters and serve with thinly sliced tri-tip.
Cut chicken breast meat into 16 strips and place in a Glad® Zipper Storage Bag. Combine one packet of the dressing mix with the orange juice and sage, and add to the bag. Seal and marinate overnight.
Combine dip ingredients together. Reserve and refrigerate overnight.
In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour, pepper and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients. Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.
