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Gold Medal Wine Club
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Sonoma’s Special Barbecued Tri-Tip With Yellow Tomato & Mushroom Salsa

Highway 12


Ingredients

Serves Six

For Tri-Tip:
1 Beef tri-tip (about 2 1/2 pounds)
1 Large yellow onion, sliced (1/4 inch rings)
8 Onces of your favorite BBQ marinade
1/4 cup Rubbing Herbs

For Yellow Tomato and Mushroom Salsa:
1 Tablespoon Extra Virgin Olive Oil
6 Ounces cremini mushrooms, quartered
Salt and pepper
2 Large yellow tomatoes
3/4 Cup Gorgonzola cheese, crumbled
1/2 Small red onion, sliced (thin strips)
1 Small red bell pepper, diced, 1/2-inch
2 Tablespoons Red Wine Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon chopped fresh marjoram


Instructions

For Tri-tip:
Place tri-tip roast and onion in a shallow container and cover completely with marinade. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, turning occasionally. To cook, preheat grill to medium-high. Transfer the tri-tip and onion slices to a platter and rub with Rubbing Herbs, coating completely. Grill the tri-tip for 15 minutes on each side, turning as needed, or until cooked to desired temperature. Remove from grill and place on a clean carving board, cover with aluminum foil and allow to rest for 15 minutes before slicing. Reduce heat under the grill to medium and cook the onion slices for about 5 to 7 minutes on each side, until they are tender. Slice the tri-tip into ΒΌ-inch thick slices and top with grilled onions. Serve with Yellow Tomato and Mushroom Salsa.

For Yellow Tomato Salsa:
Heat olive oil in a medium sauté pan. Add mushrooms and saute over medium-high heat for 3 to 5 minutes, until cooked and lightly browned. Remove from heat, season with salt and pepper and cool. Cut out the stem end from the tomatoes and slice in them in half. Squeeze out the seeds and dice the tomatoes into 1/2 inch pieces. Combine the diced tomatoes with the cooled mushrooms, gorgonzola, red onion, bell pepper, vinegar, olive oil and marjoram. Add salt and pepper to taste. Serve with chips or alongside Sonoma Tri-Tip.



    Suggested Pairings

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