Marinated Tri Tip with Mushrooms and Garlic Unverified!

This recipe sounds like it'd leave some funky-strong beef down at the bottom and I prefer grilling: sadly one absolutely must walk through the recipe "the right way" the first time through just to see what it does.


  • 4 heads garlic, separated but not individually peeled
  • 1 jalapeno pepper, stemmed
  • 1 lime, juiced
  • 2 cups warm water
  • 1/2 tsp salt
  • tri-tip
  • olive oil


  • 8 oz fresh shitake mushrooms
  • 1 red onion, chopped
  • 6-8 cloves garlic, sliced
  • 4 Tbl olive oil
  • 1 salt and pepper, to taste
  • 1-2 cups dry red wine


Combine garlic, jalapeno, lime juice, water and salt and blend until well mixed. Marinate tri-tip overnight before removing to de-chill.

Prepare 500F oven. Remove roast from marinade and reserve marinade. Dubiously: oil tri-tip before placing in a roasting pan, fat-side up, and including up to 1/2" of marinade into the roasting pan. Cook for 20-40 minutes, as necessary.

Sauce: Sautee mushrooms, onion and garlic in olive oil until softened. Add wine to a volume sufficient to allow mushrooms to absorb most fluid.