Strip District Meats

Marinated Tri- Tip with Chinese Mustard Sauce, Roasted Onions and Mushrooms


• 1/3 cup dry red wine
• 2 tablespoons soy sauce
• 3 garlic cloves, minced
• 2 tablespoons dry mustard and 1 teaspoon
• 1 ½ pound beef tri-tip roast
• 2 tablespoons honey
• 2 tablespoons water
• 1/4 teaspoon salt
• 3 bunches of green onions, root ends trimmed, dark green tops cut off
• 1 pound or three 6-ounce packages baby Portobello mushrooms
• 2 tablespoons olive oil


Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish. Add tri-tip and marinate for 20 min. Heat a well-seasoned ridged grill pan over moderately high heat until just smoking and grill steak 3 minutes on each side. (Alternatively, broil steak on the rack of a broiler pan about 4 inches from heat.) Transfer steak to a platter and let stand, uncovered, 5 minutes. With a sharp knife, diagonally cut the steak across the grain into 1/3 inch thick slices and serve.