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I am done whining, back to a recipe! I am certain you are thinking, “It’s about time!”

At the request of a kind follower, Dagmar, I am also putting up a few more pictures of Sedona and Oak Creek Canyon.  Tomorrow, I’ll share a few photos from our trip on the Verde Canyon Railroad, along the beautiful Verde River.

The recipe may have a long name, but it couldn’t be easier to make. Tri-Tip is a classic cowboy beef cut that is thick, nicely marbled, and very flavorful. It is the triangular cut at the tip of the sirloin.

Roasted Poblano Chile Pepper & Pomegranate Molasses Marinated Tri-Tip

2 pounds tri-tip
Salt and freshly ground black pepper
4 poblano peppers; roasted, peeled, cored, and seeded
1/2 cup pomegranate molasses
Fresh cilantro, garnish

Generously season the tri-tip with salt and pepper on all sides.  Place on a plate.

Set aside 1 of the poblano peppers. Place the 3 remaining peppers in a blender or food processor. Add the pomegranate molasses and blend until smooth.

Pour the puree over the tri-tip and marinate at room temperature for 30 minutes or up to 1 hour. Coarsely dice the reserved roasted poblano pepper and set it aside for garnish.

Prepare a grill to medium-high heat. Remove meat from the marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare (about 130 degrees on an instant-read thermometer). Transfer to cutting board. Tent with foil; let stand 10 minutes. Place on a serving platter and garnish with the diced poblano and cilantro.

Serves 4


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