Smoked Tri-Tip with sautéed Mushrooms, Micro Greens and White Shoyu-Garlic Sauce

September 13, 2017

THIS. THIS IS THE ONE. An incredibly beautiful dish, with what seems like a lot components, but its SO easy. Basically you stir a bunch of stuff and its done. The sauce I derived from a sauce I made at a cooking class once. I changed it just a bit more to my tastes and it is amazing.  Save this one because you're going to want to put it on everything.

 

FOR STEAK

 

4 6-8oz Tri-Tip Streaks

4T EVOO, separated

2 Cloves Garlic

3T Unsalted Butter

1.5C Micro Greens, rough chopped

 

 

 

Set smoker to 'SMOKE" with the lid open for about 5 minutes. Close the lid and set to (225F)

 

Allow steaks to reach *almost* room temperature.

while the smoker preheats,cover the steaks in 2T EVOO, salt and fresh ground pepper.

 

Place directly into the smoker and cook for about 2 hours. Remove when the internal temp of the meat is (150F)

 

Wrap the steaks in foil, and let them rest 15 minutes before you sear. 

 

Use a HOT cast iron pan to sear the steaks in 2T evoo, butter, and garlic cloves. You shouldn't need more than a minute or 2 per side. Be sure to ladle the butter and evoo mix on top of the steaks as they sear.

 

Plate the steaks directly. ladle a solid spoonful of mushrooms over each steak. (its ok if some fall, itll look rustic) Toss the micro greens in a few Tablespoons of the Garlic-Shoyu sauce and cover the mushrooms with small bundle of greens on each steak. 

 

Serve.  You could also add any extra Garlic-Shoyu sauce on the side for dipping.  

 

I served it with Broiled cauliflower (recipe coming) and Brown rice.

 

You will love this meal, and all of your guests will request if from now on. 

 

FOR MUSHROOMS

 

6-8 Shitake Mushrooms, sliced

1T White Shoyu

1T Avocado oil

S&P to taste

 

While the steaks are resting, sauté the mushrooms on medium/low heat in the Shoyu and Avocado oil. Season with salt and pepper, and when the mushrooms are soft and fragrant (about 10 minutes), remove from heat and set aside. 

 

 

For Garlic-Shoyu Sauce

1T Garlic, minced 

1/2C White Shoyu

1T Hoisin Sauce

1/4t Fresh Ginger

1t Sesame oil

Pepper Flakes, pinch

 

Combine all ingredients and let the flavors marinate at least 1 hour before serving.  This sauce is LIFE. so good. 

 

 

 

 

 

 

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© 2018 by SaltnCopper