Marinated Tri-Tip Roast with Mushrooms and Garlic

Ingredients

• 20 cloves of garlic, peeled
• 1 fresh jalapeño chili pepper, stem removed, the rest left whole
• Juice of one lime
• 2 cups warm water
• 1/2 teaspoon salt
• One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on
• Extra virgin olive oil
• 8 ounces fresh shiitake mushrooms, sliced, or 2 oz dried shiitake that have been soaking in water
• 6-8 large cloves garlic, peeled and sliced
• 1 red onion, chopped
• 1 to 2 cups fine dry red wine, such as a Cabernet
• Salt and pepper

Directions

1. For the marinade, add the marinade ingredients to a blender and run it for 10 to 15 seconds, just until everything is combined. Put the meat into an airtight plastic bag or plastic container with the marinade, then refrigerate it overnight.
2. Take the meat out of the refrigerator, keeping it wrapped, and leave it until it comes to room temperature.
3. Heat the oven to 500 degrees F. Line a roasting pan with aluminum foil, then coat the whole surface of the roast with olive oil. Set it in the roasting pan with the fat side facing up. Roast for 20-40 minutes, depending on the size of the roast, until a thermometer reads 130-135 degrees F for rare or 140-145 degrees F for medium. If your roast is on the smaller side, around 1 1/2 lb, pull it at the lower end of the temperature range. Tent it with aluminum foil and let it sit for 2-5 minutes, but no more than 5 minutes, before you carve.
4. While the meat is in the oven, start the mushrooms. Pour about 4 tablespoons of olive oil into a large skillet to cover the bottom, then heat it over high heat.
5. Add the mushrooms, onions, and garlic to the skillet. Cook for several minutes, stirring the whole time, until the mushrooms brown and the onions turn translucent. Pour in 1 cup of wine.
6. Let the wine cook down, adding more if the mushrooms soak it up too quickly.
7. Cut the roast across the grain, then serve the slices with the mushrooms.