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A helpful tip: You can "feel" when the roast is probably done enough, as it will get more firm, like leg muscle, as it cooks. If a roast still has a "flabby" feel to it, leave it on a bit longer. A meat thermometer takes the mystery out of it; cook the roast until a thermometer stuck into the thickest part reads 120 degrees for medium rare.
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For Quick and Easy Meals
Serve dinner fast by cooking the meat to medium rare the day before; refrigerate overnight. A chilled roast keeps all its juices in, and can more easily be cut into nice, thin slices.
On serving day, warm it slightly for 10 minutes in the oven, or in the
microwave just a few minutes on low power. A catering friend's trick: Serve the beef closer to room temperature, but on a pre-warmed platter, nestled with piping hot baked red potatoes.
London Broil or Tri-Tip Recipe With Marinated Mushrooms
It's
hard to beat London Broil or Tri-Tip, for economy and flavor. London
Broil is often on sale; the Tri-Tip roast is another option (often
referred to as "bottom sirloin butt" or "triangle roast"). Full of
flavor, the cheaper cuts of beef can be
tenderized by marinating beforehand. A bit of sugar in the mix aids in
the browning process, with soy sauce and other condiments as a savory
addition.
Other cuts, like tenderloin roast, cost significantly more, and need trimming (unless the butcher does it, which ups the price too). And while they are indeed more tender, they lack the flavor found in cheaper cuts.
Another plus: Tri-tip is also usually a decent size for a smaller family. This recipe serves 4-6.
Ingredients:
- One Tri-Tip roast (2-3 lb.)
- 1/4 c. red wine vinegar
- 1/4 c. soy sauce (plus an extra 1/4 c. soy sauce)
- 1 TBS. olive oil (plus 1/4 c. olive oil)
- 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
- 10 oz. fresh mushrooms
- 1/4 c. balsamic vinegar
- Optional: fresh garlic and fresh herbs
One to several days earlier, marinate a Tri-Tip Roast (or London Broil) in a simple marinade in a zip-lock bag. Add to bag: > One Tri-Tip roast (2-3 lb.) > 1/4 c. red wine vinegar > 1/4 c. soy sauce > 1 TBS. olive oil > 2 TBS. sweet black rice vinegar (or 1 TBS. sugar)
Let marinate up to several days. Sear roast in smoking hot pan; turn only when browned on one side, to then brown the other. Put pan in 400 degree oven; roast for 30 minutes or so. Test with meat thermometer; let it reach 120 degrees for medium rare. Let it stay in the oven longer, with the temperature lowered, if you prefer more well-done. Remove and let rest at least 15 min. before cutting, so roast will reabsorb its juices.
Marinate some mushrooms for a day or so as well. To another Ziploc bag, add: > 10 oz. fresh mushrooms > 1/4 c. olive oil
Toss the mushrooms around in the bag until they've absorbed the oil.
Next, add to bag: > 1/4 c. soy sauce > 1/4 c. balsamic vinegar > Optional: fresh garlic and fresh herbs
If sauce is desired, drain the marinade from the mushrooms into a sauce pan, boiling until it reaches a thicker, sauce-like consistency. Serve the meat with the mushrooms, with sauce on the side.
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