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Cooking with Josh



  

Grilled Tri-tip with Portabella Mushrooms

Posted By: Josh Booth · 9/20/2013 12:40:00 PM
Ingredients
  • 1 inch butcher's twine
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1 thin wooden dowel or stick
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons rosemary, minced
  • 2 teaspoons thyme, minced
  • 4 cloves garlic, minced
  • 1/4 cup, plus 2 tablespoons olive oil
  • 5 tablespoons Murphy-Goode Homefront Red
  • 2 tablespoons balsamic vinegar
  • 4 medium baby portabella mushroom caps
  • 4 medium red bliss potatoes
  • 2 medium zucchini, quartered
  • 2 teaspoons granulated garlic
  • 1 teaspoon tamari soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 1/2-3 pounds tri-tip, trimmed
  • 1/4 pound butter, at room temperature
  • 4 (6-inch) sourdough rolls, sliced lengthwise
 
 

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