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Marinated Tri-Tip with blue Cheese, wild Mushrooms, and OnionsIngredients:Beef
1/3 cup Bellindora Fig Balsamic large garlic cloves, chopped
2 teaspoons dried crushed red pepper
1 2 1/4-pound tri-tip beef roast, trimmed
Mushrooms and onions
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 Bellindora fig balsamic 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
Preparation For Beef:Combine first 4 ingredients in large heavy-duty resealable plastic bag shake to blend and seal. Chill overnight.For mushrooms & onions:Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and fig balsamic in small bowl; season with salt and pepper. Brush vegetables with some dressing. Spray grill rack with nonstick spray and prepare barbecue (med-high heat). Grill or Bake mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Cut into 1/2 inch-thick strips.Broil all broth in heavy large skillet over med-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 & pepper. Set aside.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 degrees, for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.Makes 4 to 6 servings
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Barbecued Flank Steak SandwichesAdd smoky heat to this quick barbecue sauce with a dash of chipotle chile powder.Total time 32 minutesCooking spray (olive oil)1 (1-pound) flank steak, trimmed1/2 teaspoon salt1/4 teaspoon freshly ground black pepper4 (1/4-inch-thick) slices red onion1/4 cup ketchup2 tablespoons light brown sugar2 tablespoon Bellindora Balsamic Fig1 tablespoon Worcestershire sauce1/4 teaspoon chipotle chile powder4 (3-ounce) hoagie rolls, split1. Heat a grill pan over medium-high heat. Coat pan withcooking spray. Sprinkle steak evenly with salt andpepper. Add steak to pan; cook 6 minutes on each sideor until desired degree of doneness. Remove steak frompan; let stand 10 minutes. Add onion to pan; cook 3 minutes on each side or until lightly browned. Removefrom pan; cool.2. Combine ketchup and next 4 ingredients (through chipotlechile powder) in a large microwave-safe bowl, stirring well.Microwave at HIGH 1 minute or until thoroughly heated. Cutsteak diagonally across grain into thin slices. Add steaksto ketchup mixture; toss to coat. Divide steak mixture evenly among bottom halves of rolls; top each serving withone onion slice. Place top half of roll on each sandwich.Yield: 4 servings (serving size: 1 sandwich)CALORIES: 415 (19% from fat) Fat 8.6g (sat 3.5g, mono 2.2g, poly 1.4g); PROTEIN 32.5g;CARB 55.3g; FIBER 2.6g; CHOL 7mg, IRON 1.9mg; SODIUM 969 mg; CALC 32mgFlavor tip: Substitute 1/8 teaspoon ground red pepper if you can’t find chipotle chile powder for the sauce. Or you can omit it if you prefer a mellower flavor.
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Salads
Beef
