Portobello Tri-Tip
Lean, often overlooked cuts of beef like the tri-tip are perfect for the slow cooker. The long, moisture-rich environment creates tender meat, despite the lack of fat.
INGREDIENTS | SERVES 12
3 pounds tri-tip, excess fat removed
6 Portobello mushroom caps, sliced
1 onion, diced
1 tablespoon Canadian Steak Seasoning
¼ cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
In a dry skillet, sear each side of the tri-tip. Place in a 6- to 7-quart slow cooker.
Spray a nonstick pan with cooking spray. Sauté mushrooms and onions until the onions are soft but not browned. Add to the slow cooker, along with the remaining ingredients.
Cook on low for 6–8 hours or until the meat is falling apart and tender.
PER SERVING Calories: 220 | Fat: 12g | Sodium: 280mg | Carbohydrates: 4g | Fiber: <1g | Protein: 25g
Make Your Own Canadian Steak Seasoning
In a small bowl, stir 2 tablespoons each black pepper, kosher salt, caraway seeds, paprika, granulated garlic, and dehydrated mushrooms. Store in an airtight container. Mix into hamburgers or meatloaf or use as a dry rub on steaks.
