Submitted as part of the BBQ Recipe Contest
Garlic, Cheddar, Crimini & Spinach Stuffed Tri-Tip Roast
|Submitted By:||Jamie Brown-Miller
|Location:||Napa, CA 94558|
|Recipe Name:||Garlic, Cheddar, Crimini & Spinach Stuffed Tri-Tip Roast|
The dish I’ve presented to you is one of my favorite creations, and I made it for my husband while he was on his way home from snow camping. I wanted to present him with something that would not only be meaty, warm and filling but would also encompass all of his favorite flavors into one bite.
2/3 cup crimini mushrooms, thinly sliced
* Mustard – Herb Drizzle
1 shallot, crushed
Toss mushrooms, Worcestershire sauce and soy sauce in a small bowl. Preheat oven to 450 degrees. Slice a 2-inch wide opening into the inner side of the roast and use a paring knife or your fingers to widen it all the way into the roast, creating a pocket without poking through the other side. Stuff the roast with the mushrooms, garlic, cheese and spinach. Secure pocket closed by tying roast in three places with twine, removing any loose ends. Coat roast olive oil, and liberally with the salt and pepper.
Heat your grill to medium-high heat. Cook roast for 7 minutes on each side on the bottom grate, then transfer to the upper grate for an additional 7 minutes. Add sprigs of rosemary at the beginning and end of the cooking time. When roast is at the desired doneness, rest, loosely tented with foil, for 5 minutes.
Meanwhile, make the Mustard – Herb Drizzle: Whisk together all ingredients and heat in the microwave for 30 seconds just before using.
To serve, slice the roast crosswise and drizzle with sauce. Serves 4..
This recipe is wonderful with a robust Caesar salad.