More often than not, I find myself with ingredients and the need for something different. It was a bit cold outside on this particular day, when I deemed it a soup appropriate day. I had already thawed out the grass fed sirloin tri-tip that my daughter-in-law had sent me home with few weeks earlier. I had not yet made plans for it. But a soup with it? Well, yes, of course….it made perfect since (sort of). Not knowing what I would do, I just added some grape seed oil to my soup pan; cut up some onion and threw those in for a quick sauté; then tossed in my cut up tri-tip for browning.
We were rockin’ and rollin’ – Now what…..I did not want the traditional beef or chicken broth, so I went for a nice dry, and earthy cabernet sauvignon from the cupboard. At first I thought maybe I should dilute this with ‘something’, then I thought better of it, and added the entire bottle! Then as usual when I’m designing a new dish, I thought of the chocolate and what a deep rich flavor this was going to be to incorporate with the chocolate. Yep, I added the chocolate!
This soup is one of the better ones I’ve ever made! I was so pleased with it, and even more so when my husband gave it thumbs up. I love cooking off the cuff. I’m not always pleased with my results the first time out but I sure was with this experiment!
The tri-tip cut comes from the bottom sirloin area of the loin primal. Slightly curved and shaped like a triangle, the muscle weighs between 1.5 to 2.5 pounds. Cheap, full of flavor and yet tender, the tri-tip is a lean cut with little marbling.
Recently, tri-tip has become popular within competitive chili cooking. The leanness of the meat keeps the chili from becoming greasy, which can lead to deducted points from the judges.
Recipe for Sirloin Tri-tip soup
2 Tblsp grape seed oil
2 lb of sirloin tri-tip (grass fed) cut into very small pieces
1 red onion (sautéed)
Red wine (dry) (be sure this is a quality wine that you would like to drink
1 lb red potatoes (diced very small)
1 cup Diced green chili to taste
1.5 cups carrots (thinly sliced)
½ lb crimini mushrooms
½ tsp Ground Oregano
½ tsp Cumin
1 Tblsp Garlic salt
1 tsp Pepper
Celtic Sea Salt to taste
2 ripe avocados (sliced and diced) (adds great taste if used to top bowl when serving)
Sauté onions for 5 minutes; add tri-tip and season with garlic salt, salt, and pepper; brown tri-tip. Add red wine to deglaze pan. Add oregano, cumin, carrots, mushrooms, and potatoes. Cover with lid and continue to simmer on very low heat for 2 to 3 hours. Serve with sliced avocado on top.