TRI TIP RECIPE
PREHEAT OVEN TO 250’
3 LB TRIMMED TRI TIP
1/2 CUP SOY SAUCE
1/2 CUP DIJON MUSTARD
3/4 CUP THAI GARLIC CHILI SAUCE
MONTREAL STEAK SEASONING
COMBINE SOY SAUCE. DIJON MUSTARD
& THAI GARLIC CHILI SAUCE IN BOWL, PLACE TRI TIP ON LARGE SQUARE OF FOIL
AND POUR SAUCE MIXTURE, COVER ALL SIDES,
AND SPRINKLE WITH MONTREAL STEAK SEASONING TILL MEAT IS DRY TO TOUCH. (LIKE A CRUST), COMPLETELY COVER WITH
FOIL, COOK AT 250°F DEGREES TILL SLIGHT SPRING TO TOUCH. 140°F TO 150°F
WITH MEAT TERMOMETER, FOR A
MEDIUM COOKED PALATE. TAKE CARE OPENING THE FOIL, DUE TO THE HOT STEAM. SERVE
WITH CRUSTY ROLLS TO GET EVERY DROP OF THE AMAZING JUICES, AND A NICE COOL
SALAD. (SALAD RECIPE COMING UP NEXT
BLOG.)
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