sirloin steak tip

The entire way and look at this piece right here did this isn't there's no magic ladies and gentlemen this is exactly what we've just done so we should have one little bite just because we can look on juicy it is oh my gosh that is beef capital b capital e capital e capital F. Taste like beef but don't forget we got our little garlic green onion parsley thing in the potatoes so let's do this the right way showing let's cut some and then played it really beautifully we got a couple pieces here here we go potatoes first little bit like that a couple slices of our tri-tip like that and then the perfect accompaniment is that green onion garlic little red pepper flake is going to be fantastic OMG knife Fork I just got a piece you need the mashed potato eat the steak and you need some of that some guy accused me of trying to be like a pornstar when I ate people are so funny it's just freaking tremendous tri-tip forget all the other stuff this really that kid that's the star of the show okay so what have we learned we've learned that through the use of a lower oven temperature and a probe thermometer you can get absolutely perfect results for any kind of eat your cooking to we've learned that a little garlic olive oil parsley green onion thing the combined to make a magnificent topping and three we've learned that what am I cannot be at 3 so I'll just say thanks for hanging out with us check out everything we put in the show notes probe thermometer stuff the rack to raise your food up on a baking sheets like subscribe comments and don't eat any food because there's no reason to promiseThe entire way and look at this piece right here did this isn't there's no magic ladies and gentlemen this is exactly what we've just done so we should have one little bite just because we can look on juicy it is oh my gosh that is beef capital b capital e capital e capital F. Taste like beef but don't forget we got our little garlic green onion parsley thing in the potatoes so let's do this the right way showing let's cut some and then played it really beautifully we got a couple

pieces here here we go potatoes first little bit like that a couple slices of our tri-tip like that and then the perfect accompaniment is that green onion garlic little red pepper flake is going to be fantastic OMG knife Fork I just got a piece you need the mashed potato eat the steak and you need some of that some guy accused me of trying to be like a pornstar when I ate people are so funny it's just freaking tremendous tri-tip forget all the other stuff this really that kid that's the star of the show okay so what have we learned we've learned that through the use of a lower oven temperature and a probe thermometer you can get absolutely perfect results for any kind of eat your cooking to we've learned that a little garlic olive oil parsley green onion thing the combined to make a magnificent topping and three we've learned that what am I cannot be at 3 so I'll just say thanks for hanging out with us check out everything we put in the show notes probe thermometer stuff the rack to raise your food up on a baking sheets like subscribe comments

and don't eat any food because there's no reason to promiseThe entire way and look at this piece right here did this isn't there's no magic ladies and gentlemen this is exactly what we've just done so we should have one little bite just because we can look on juicy it is oh my gosh that is beef capital b capital e capital e capital F. Taste like beef but don't forget we got our little garlic green onion parsley thing in the potatoes so let's do this the right way showing let's cut some and then played it really beautifully we got a couple pieces here here we go potatoes first little bit like that a couple slices of our tri-tip like that and then the perfect accompaniment is that green onion garlic little red pepper flake is going to be fantastic OMG knife Fork I just got a piece you need the mashed potato eat the steak and you need some of that some guy accused me of trying to be like a pornstar when I ate people are so funny it's just freaking tremendous tri-tip forget all the other stuff this really that kid that's the star

of the show okay so what have we learned we've learned that through the use of a lower oven temperature and a probe thermometer you can get absolutely perfect results for any kind of eat your cooking to we've learned that a little garlic olive oil parsley green onion thing the combined to make a magnificent topping and three we've learned that what am I cannot be at 3 so I'll just say thanks for hanging out with us check out everything we put in the show notes probe thermometer stuff the rack to raise your food up on a

baking sheets like subscribe comments and don't eat any food because there's no reason to promiseIf the idea of a four ingredients marinade for a tri-tip and the world's most delicious mushroom can interest you you've come to the right place I say it all the time we're here for you and I don't know if you believe me we're here to show you things that you can make simply and easily at home for yourself for your loved ones for friends today is no exception. We're going to marinate a beautiful tri-tip steak with four ingredientsWhy did that have to happen can now I'm going to get really anal cuz that little bit while it's not meaningful I have to have in here how can I do this I can't stop possible I'm so mad okay just made an even bigger mess now it's on my hand seek by just out of the way one to not have everybody see it going in there what now the edge is all a mess clean this or not going to seal properly there we go good now you do this lakes around make sure the whole thing is covered you don't want anything not covered and now you can throw this whole kid in the fridge I say if you can give it for 5 hours you should do that if you only have a couple hours that's going to be okay could you marinate it overnight nobody can see but see cremini essentially baby portobello mushrooms and they look like this so I'm not using the stems I'm just going to pop them out and if it's clean it's good to go like that if it's not clean like this guy that has some dirt in it you have two

options one could be rinsed it under water when we do that Max is right we would not do that because they're like sponges and I'll make them soggy so what you can do as you can go buy a special mushroom brush which I think the waste of money or you take a paper towel you just wipe off the dirt and don't forget it's just a little dirt bike going to hurt anybody and by the way we're going to cook them so we're going to be fine so just take a look take a mushroom have a good look at it this guy is a tiny bitIf you don't mind I don't want to think of a mushroom having an ass it's probably ridiculous to think of a mushroom having a stomach but all right and they are they flat on their tummy during their stomachs course they are everybody can see that they're back or something alright so gentle he nothing crazy but don't want to burn them but we just want to get them doing their thing beautiful and softening up we don't want to turn in my sheet that's for damn sure so this going to be a few minutes process but not that long we got great stuff to add to this we're going to be seizing them with some salt and pepper garlic is kid go in more garlic we don't need that much garlic steak but we do want to flavor these beautiful city and if you look at them now nevermind I want to turn on over in the worst way but it's starting to get hot and slippery that's leaving for a couple minutes then we'll come back right so let's give these guys a little flip onto their backs and this is what you want you want this pretty little color around the edge here look at that gorgeous beautiful hey got time to throw in sometime let this starts of perfume a little bit the color of these things is insane love mushrooms mushrooms Max chance do you like mushrooms how's that look finishing the check the temperature showing in there what is the last of our marinade right there and give her a flip gorgeous boys are gorgeous tri-tip is ready a toy It Off let it rest finish the mushrooms okay with their mushrooms bubbling away like how gorgeous there look at the back side the stomach know yeah that's the back sorry they're on their stomachs know this is going to take out this time because it's now going to start to interfere and I got to put in some garlic that's going to look like this will just make a little landing spot back come on baby get fragrant get fragrant oh and it is I love that it does not take long we're costing crossing the border the oil the liquid that comes out of the mushrooms is mixed with everything now we haven't seen them so it's goes a little salt and pepper and mushrooms can take sort of a decent amount of seasoning cuz they're blank canvases man the smell the look The Gorgeous nastase the garlic nest with everybody over beautiful beautiful turn on the heat for doing a little splash of vinegar and got a little balsamic just a tiny bit in here