Asian Grilled Tri-Tip with Creamy Garlic Sautéed Mushrooms
Course: Main Course
Servings: 8:6 oz servings
Calories: 372kcal
Author: Tessa Ludwig
Equipment
Grill
Sauté pan
Ingredients
Tri-Tip Marinade
3lbTri-tip
1/4cupcoconut aminos
1TBSolive oil
1TBS stevia
1tspgarlic powder
1tsponion powder
1 1/2tspdried parsley
Creamy Garlic Sautéed Mushrooms
8ozwhole white mushroomssliced
1/4onionchopped
4-6garlic cloves diced
2TBSolive oil
2TBScoconut aminos
2TBSheavy cream
1/2TBSdried parsley
1`tspstevia
Instructions
Tri-Tip Marinade
Place Tri-tip in gallon size zip lock bag.
Whisk all other ingredients in a small bowl.
Pour over tri-tip in bag.
Place in fridge and marinate for at least 2 hours.
Grilling Tri-tip
Remove the tri-tip from the fridge 30 minutes before grilling.
Preheat grill on high heat.
Place tri-tip roast on heated grill searing both sides for 4 minutes. Be sure to watch carefully to avoid grill flame ups.
Turn grill down to low-medium heat and grill meat an additional 15 minutes rotating 1 time (about 7.5 minutes each side) for medium rare. For more well done grill for additional minutes.
Remove from tri-tip from the grill and let rest covered for 7-10 minutes. While resting start your mushroom sauté.
Creamy Garlic Sauteed Mushrooms
Place sliced mushrooms, garlic, onion, and olive oil in a medium sauté pan on medium heat. Cook until mushrooms are tender.
Add all other ingredients.
Slice Tri-tip thin with the grain of the meat. Serve 2 TBS of mushrooms over 6 oz of sliced tri-tip.
Notes
This recipe makes 8 servings. One serving is about 6 oz of tri-tip with 2 TBS of sautéed mushrooms.