Ingredients
- 1 oz Ranch Dressing Mix Chef Cherie Brand
- 1 tbsp Gorgonzola Powder Chef Cherie Brand
- 1/4 tsp black pepper
- 1 cup beer
- 2 tbsp pomegranate balsamic vinegar bottled
- 2 tsp roasted garlic puree
- 1 cup canola oil
- 1 beef loin tri-tip trimmed
- 4 whole portobello mushrooms stems removed & cleaned
- 12 large button mushrooms or cremini, cleaned
- 2 large yellow onions peeled, 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.
Recipe Notes
Featured Spices:
Recipe source: Blue Cheese Tri-Tip with Mushrooms and Onions
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