Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions Recipe

Beer-Marinated Tri-Tip with Blue Cheese, Wild Mushrooms, and Onions Recipe

  • 1 12-ounce bottle of beer
  • 1/3 cup pomegranate molasses
  • 4 large garlic cloves, chopped
  • 2 teaspoons dried crushed red pepper
  • 1 2 1/4-pound tri-tip beef roast, trimmed
  • 2 large portobello mushrooms, stemmed, dark gills scraped out
  • 8 ounces large fresh shiitake mushrooms, stemmed
  • 6 ounces oyster mushrooms
  • 1 12-ounce onion, peeled, cut into 1/2-inch-thick rounds
  • 1/4 cup olive oil
  • 6 garlic cloves, chopped
  • 2 tablespoons balsamic vinegar
  • Nonstick vegetable oil spray
  • 2 cups low-salt chicken broth
  • 1 cup beef broth
  • 1/4 cup heavy whipping cream
  • 1 cup crumbled blue cheese
  • 1 tablespoon chopped fresh herbs
  1. Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
  2. Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
  3. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
  4. Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
  5. Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
  6. Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
  7. A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at .
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