Coat the inside of a slow cooker with about 1 tablespoon olive oil.
Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. ...
he tri-tip with a
ver medium-high heat. Stir tri-tip steak slices into the hot oil
oarse powder.
Rub the tri-tip on all sides with the
Combine all ingredients except tri-tip in a zip-lock bag.
Add tri-tip and marinate in the refrigerator for at least 6 hours.
We grill ours slowly over coals is best, but gas is fine. We will be smoking it this summer too.
Cut well trimmed tri-tip into 4 inch chunks and
Fire up the grill.
Oil the grate.
Cook the tri-tip about ten minutes on each side for medium rare.
Move if flare ups occur.
Transfer to a cutting board and let rest for 5 minutes.
Carve thin against the grain.
pepper and ginger.
Cut tri-tip into cubes and add to
rown tri tip in the hot oil, working in 4 batches, until beef
dd the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground
o wine mixture.
Wipe beef with a damp towel and
ntil sugar is dissolved. Add beef, covering all sides. Chill at
Place onion and beef tip in resealable plastic bag or glass dish.
Combine remaining ingredients.
Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours.
Turn beef occasionally.
Barbecue on medium heat until tri-tip is medium rare.
nd set aside.
Cut tri-tip into 1/4 inch strips
Whisk first 10 ingredients in medium bowl.
Using small sharp knife, pierce meat all over.
Place meat in large resealable plastic bag; add marinade.
Seal bag.
Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
Tent with foil; let stand 10 minutes. Cut diagonally across grain.
owl. Combine all ingredients except beef in bag. Zip closed and
mounts are approximate --
Rinse tri tip and pat dry with paper
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.
owl large enough for the tri-tip to marinate. Stir until mustard