It’s hard to beat London Broil or Tri-Tip, for economy and flavor. London Broil is often on sale; the Tri-Tip roast is another option (often referred to as “bottom sirloin butt” or “triangle roast”). Full of flavor, the cheaper cuts of beef can be tenderized by marinating beforehand. A bit of sugar in the mix helps the browning process; soy sauce and other condiments are a savory addition.
Another plus: Tri-tip is also usually a decent size for a smaller family. This recipe serves 4-6.
- One Tri-Tip Roast (2-3 lb.) (or London Broil)
- 1/4 c. red wine vinegar
- 1/2 c. soy sauce (divided)
- 1/4 c. plus 1 TBS. olive oil (divided)
- 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
- 10 oz. fresh mushrooms
- 1/4 c. balsamic vinegar
- Optional: fresh garlic and fresh herbs
1. One to several days earlier, marinate a Tri-Tip roast (or London Broil) in a zip-lock bag. Add to bag: > One 3 lb. roast > 1/4 c. red wine vinegar > 1/4 c. soy sauce > 1 TBS. olive oil > 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
2. Let marinate up to several days. Sear roast in smoking hot pan; turn only when browned on one side, to then brown the other. Put pan in 400 degree oven; roast for 30 minutes or so, until it reaches 120 degrees for medium rare. Let it stay in the oven longer, with the temperature lowered, for a more well-done roast. Remove and let rest at least 15 minutes before cutting; roast will reabsorb its juices.
3. Marinate some mushrooms for a day or so as well. To another Ziploc bag, add: > 10 oz. fresh mushrooms > 1/4 c. olive oil
4. Toss the mushrooms around in the bag until they’ve absorbed the oil.
5. Next, add to bag: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar > Optional: fresh garlic and fresh herbs
6. If sauce is desired, drain the marinade from the mushrooms into a sauce pan, boiling until it reaches a thicker, sauce-like consistency. Serve the meat with the mushrooms, with sauce on the side.