Marinade:
1/3 cup Bluff Cove Espresso Balsamic
1 tsp. Kosher Salt
1 tsp black pepper
Marinade tri-tip for 12 hours in fridge.
Prepare grill at medium heat. Cook tri-tip over indirect heat for 20-30 minutes. Thickest part of meat should register at 130 degrees. Let meat sit for 10-15 minutes before slicing.
Sauce:
1 leek sliced
1 pint of mushrooms sliced
1/4 cup Bluff Cove Garlic Olive Oil
1/4 cup Bluff Cove 18 Yr Balsamic
Sautee over medium heat for 20 minutes or until done
Once done, mix in 1/8 cup of blue cheese. Pour over sliced steak and serve.
1/3 cup Bluff Cove Espresso Balsamic
1 tsp. Kosher Salt
1 tsp black pepper
Marinade tri-tip for 12 hours in fridge.
Prepare grill at medium heat. Cook tri-tip over indirect heat for 20-30 minutes. Thickest part of meat should register at 130 degrees. Let meat sit for 10-15 minutes before slicing.
Sauce:
1 leek sliced
1 pint of mushrooms sliced
1/4 cup Bluff Cove Garlic Olive Oil
1/4 cup Bluff Cove 18 Yr Balsamic
Sautee over medium heat for 20 minutes or until done
Once done, mix in 1/8 cup of blue cheese. Pour over sliced steak and serve.
Comments
Post a Comment