I love using my broiler, hubby does have the traditional Weber Grill that burns wood or brickets. However, I love my broiler and its very little clean up. So with the Easter season coming upon us and Lent starting just next week I thought it was time to share one last recipe with meat before we abstain for next 40 days and nights.
Tri Tip with a simple Dry Rub
(1) 3 pound Tri Tip
3 tablespoons Granulated Garlic
3 tablespoons dried onion
2 tablespoons Salt
2 tablespoons Pepper
Mushrooms Sauteed in Butter and or Extra Virgin Olive Oil
1 basket of Mushrooms quartered
1/4 cup Butter and or Extra Virgin Olive Oil
Broiler or Grill
Instant Read Thermometer
Preheat Broiler or Barbeque to 500+
Clean Mushrooms by dusting off Mushrooms with a tea towel by rubbing off all excess dust and dirt.
Tip of the Day to clean Mushrooms Do Not Rinse Under water because a Mushroom is like a Natural Sponge and it will absorb the water and dirt!!! Rub with clean towel until white appears.
Stem and Quarter Mushrooms then saute in butter or Olive Oil for 15 to 20 minutes until Brown.
Take Meat and Bring to room temperature and Season with Salt, Pepper, Garlic and Onion this takes about a hour or so before cooking it could take up to an hour and a half with a 3 pound tri tip.
After meat is room temperature take a Instant Read Thermometer and place in the middle on the side of the tri tip so probe is perfectly centered in beef both horizontally and vertically. This way the probe does not hit the heat conductor either on the grill or on broiler.
Cook Tri Tip at 6 and a half minutes per pound per side. So I cooked my 3 pound Tri Tip for about 20 minutes per side.
While Cooking The Tri Tip you can either relax or Make the Caprese Salad
After Tri Tip is cooked let stand for 20 minutes then thinly slice on bias.