A Menu Mike Signature recipe
2-3 pounds Tri-tip steak
½ Cup low-sodium Soy sauce
¼ Cup Sesame oil
¼ Cup Honey
2 Tbsp Grass-fed Beef tallow
Fresh cracked black pepper
¼ cup Red wine (Cabernet Sauvignon is my personal preference)
¼ cup Brew-It-Yourself Beef Bone Broth
Preheat oven to 425 degrees fahrenheit (400 if you’re using convection)
Mix soy sauce, sesame oil, and honey thoroughly in a bowl. Place tri-tip in a gallon ziploc bag and pour mixture in. Squeeze as much air out of the ziplock as possible. if you have a straw handy, insert just the tip into the bag (upright position) and zip till you can’t zip anymore (to the straw). suck out all the air until you almost taste the marinade (don’t worry it won’t taste bad if you do) Place into the fridge for anywhere from 4 to 24 hours. The longer you let it marinate, the more the flavor will soak in.
Finely mince the garlic. I love garlic so i will usually mince an entire bulb for one tri-tip. Spread the garlic and crack the black pepper evenly over your cutting board. Then place the tri-tip down on the board. press down. then roll it over. press down again. the garlic and pepper should be evenly coated on the tri-tip. Melt some of the grass-fed beef tallow and drizzle about half a tbsp across the top of the tri-tip. this is to just help prevent the garlic from burning. Place the tri-tip in a roasting pan. Bake for 30-35 minutes. this should give you a nice juicy medium rare. but always check the thermometer to make sure the internal temperature is at about 130 degrees fahrenheit.
Once out, cover with some foil while you concoct the sauce. Tri-tips are typically leaner than the average cut of meat so don’t fret if you don’t see much pan drippings. that is why you have the grass-fed beef tallow. Melt about a tbsp of that on the roasting pan and scrape off all the gooey deliciousness stuck to the pan. Transfer it all over to a sauce pan. if you don’t have one or are lazy to wash another pan, place your roasting pan directly over your stove. Add in some of that freshly minced garlic you chopped earlier and let it sizzle for just a second. Add in the wine and the bone broth and let it cook and reduce down into a nice saucy sauce. Add just a dash of that fish sauce and cracked black pepper to taste. Drizzle directly over the sliced meat
For added flavor, prepare some Jalegarlantro Tallow Spread and put a dollop of that on this “trippy” roast