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Trident Tri-Tip with Coronado Sauteed Mushrooms

Our friends at the Military Special Operations Collaborative shared this recipe, which comes from their book The Warrior’s Table. They note that if you have a hard time finding tri-tip in your local markets, you can substitute a beef brisket.


Serves 6-8

  • 2 1/2 pounds tri-tip roast
  • 3 tablespoons olive oil or butter
  • 1½ teaspoons garlic salt
  • 1½ tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 teaspoons minced garlic
  • 1 teaspoons oregano
  • 1 teaspoon rosemary
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon liquid smoke (optional)

    Sautéed Mushrooms:

  • 8 ounces Baby Bella Mushrooms, sliced
  • 1 medium onion, sliced
  • ½ teaspoon of salt
  • 4 tablespoons olive oil or salted butter
  • pepper to taste


  1. Mix together all spices with the olive oil and rub over the roast. Allow to marinate in the refrigerator for 1 hour to 2 days.
  2. Preheat the oven to 400°F.
  3. Remove the roast from the refrigerator, and sear the roast in olive oil or butter in a large frying pan. You want both sides of the roast to have a golden brown crisp.
  4. Move to a baking sheet and place it in the oven for approximately 20-30 minutes. Aim for 10 minutes per pound of roast.
  5. In a separate frying pan, melt the 4 tablespoons of salted butter.
  6. Add the sliced mushrooms, onion, and salt to the melted butter.
  7. Sauté over medium-high heat for 7-10 minutes.
  8. Remove the tri-tip from the oven. Dribble the juice left from the oven pan over the tri-tip after cutting. Top with sautéed mushrooms and serve.