Sunday BBQ: Shiraz-Soy Tri-Tip

YumSugar — Sun, 13 May 2007 03:37:19 -0700

This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq. Do all the hard work today and let mom relax with a glass of the fruity, yet somewhat rich, wine. To check out the recipe, read more

Shiraz-Soy Tri-Tip
From Sunset Magazine July 2005

3/4 cup Shiraz (Syrah) wine
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons Worcestershire
2 teaspoons Dijon mustard
1 1/2 teaspoons minced garlic
1 beef tri-tip (about 2 1/2 lb.), fat trimmed, rinsed and patted dry

In a gallon-size zip-lock plastic bag, combine Shiraz, soy sauce, oil, vinegar, lemon juice, Worcestershire, mustard, and garlic. Add tri-tip and seal bag. Chill at least 2 hours or up to 1 day, turning occasionally.
Lightly oil a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Lift tri-tip from marinade and lay on hot grill; discard marinade. Close lid on gas grill. Cook tri-tip, turning every 5 minutes, until rare in center of thickest part (still pink; cut to test), 125° to 130° on a thermometer, about 25 minutes, or until as done as you like.
3. Let meat rest 5 minutes, then cut across the grain into thin, slanting slices.

Makes 8 to 10 servings

Nutritional Information
CALORIES 151(38% from fat); FAT 6.3g (sat 1.9g); PROTEIN 21g; CHOLESTEROL 59mg; SODIUM 342mg; FIBER 0.0g; CARBOHYDRATE 0.8g

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Monday's Leftovers: Steak Salad

YumSugar — Mon, 14 May 2007 07:58:32 -0700

I'm a really big fan of salads, in fact I once went through this 9-month phase where I ate one everyday. There's something about them that is just nice and refreshing, and even though they usually consist of veggies only, they're often quite filling. However sometimes you just need something more than veggies. When that time comes along, I love to top my salads with some leftover chicken or steak. If you have any of yesterday's Shiraz-Soy Tri-Tip left, I suggest you give this recipe for steak salad a try. To check out the recipe, read more

Steak Salad
From Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Yield: 1 2/3 cups

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