Marinated Tri-Tip Roast with Mushrooms and Garlic

Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom sirloin and is fairly lean. My friend Arturo, a local caterer specializing in Mexican cuisine, prepared this for me and other friends recently. It was so delicioso I begged him for the recipe, which is as follows

Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe

Ingredients

Marinade:

• 20 cloves of garlic, peeled


• 1 fresh jalapeño chili pepper, stem removed, the rest left whole


• Juice of one lime


• 2 cups warm water


• 1/2 teaspoon salt

Tri tip and sauce:

• One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on


• Olive oil


• 8 ounces fresh shiitake mushrooms, sliced, or 2 oz dried shiitake that have been soaking in water


• 6-8 large cloves garlic, peeled and sliced


• 1 red onion, chopped


• 1 to 2 cups fine dry red wine, such as a Cabernet


• Salt and pepper

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