Bloody Mary Marinade

Holy Yesterday, I decided that I am going to do my very best to plan all of our meals this week. Let’s face it meal prep and/or menu planning is not for the weak at heart. There are so many factors to consider; such as what do you have on hand, how many people will be home that night, and how much energy will you have on a Thursday evening vs a Tuesday (ie frozen pizza or homemade lasagna). Lest ye judge too quickly let me just tell you that frozen pizza can still go under menu planning. Sometimes I decide to be a little creative with dinner (like this Bloody Mary Tri-Tip recipe) and it is a smashing success and sometimes…well, as I said, frozen pizza still counts.

I like putting my tri-tip into the marinade the day before I plan on cooking it. Sometimes, however, I don’t do so well with the meal prep and so it only has an hour or two in the marinade. I feel like either way is fine as far as flavor but I definitely feel more accomplished when I do it ahead of time.

This is such an easy process! There are only a few easy steps. Put your tri-tip in a gallon ziplock bag. Add your ingredients and seal the bag releasing all the air. This really helps keep the marinade on all areas of the beef. Now gently shake the bag so that all of the ingredients get mixed and then place it in the fridge. That is all you have to do and it was absolutely the best tri-tip I have ever made. I cannot recommend it enough.

When you are ready to cook you are going to put some butter into the skillet set on medium/high and sear all of the edges. This will smell delicious! Once you are done with this step you will place the tri-tip into a baking dish with some of the marinade and cover it with foil.

Place the steak in the preheated oven and cook 10-15 minutes per pound until you reach your desired temperature. My husband prefers more of a medium-rare steak and I like more of a medium temperature. I have found that if I cook it until the thickest part reaches between 130-135 it is perfect for both of us. The thickest part of the steak will be his and towards the ends will be mine. Thank goodness we don’t have to find a compromise in this area! Although if your permanent roommate wants rare and you want well done, all you have to do is cut the meat in half and put yours in first. Tadaa!

Once you remove it from the oven keep it covered and let it rest for approximately 10 minutes. I don’t know if this is helpful to the meat but I do know it is helpful to me. This is the time that I usually realize we need side dishes to complete our dinner and I scramble to get that taken care of. We like to have our tri-tip served as a french dip and so I used this time to toast some rolls with provolone cheese and make the au jus. It wasn’t until after I made the store bought packet that I realized my tri-tip was currently resting in the makings of an amazing au jus. Eh, sometimes it takes a minute for my brain to fire on all cylinders.

Since the oven was still nice and toasty I whipped up some roasted broccoli which is SO good if you allow the edges to get slightly browned. Honestly, it is my favorite way to eat broccoli. (I will share that easy recipe tomorrow.)

So that’s it, folks. An easy marinade that made me a hero at the dinner table. In fact, that middle child of ours said, “Mom, what am I going to do without you when I move out?” I am thinking he could just subscribe to my blog and cook his own meals…maybe invite me over. Just a thought.

This easy Tri-Tip Marinade will keep them coming back for more!

Course Main Course

Prep Time 5 minutes

Ingredients

2 C. Bloody Mary Mix
1/3 C. Worcestershire Sauce
2 t. Siracha Chili Sauce More or less as desired
2 T Minced Garlic
1/2 t. Celery Salt Optional

Instructions

Place your desired cut of meat in a gallon Ziploc bag and add all of the ingredients.
Seal the back after releasing most of the air. Gently shake the bag to mix all of the ingredients.
Place in the fridge for a minimum of 2 hours but overnight is best.
Sear meat on all sizes and cook as desired.