Tri-Tip in Black Pepper Sauce

I marinated a tri-tip beef roast from TJ’s in an Asian black pepper sauce and slow cooked it in the oven, much like the Easter brisket, in stages, with onions and garlic, and then used the drippings from the marinade to further make a sauce. It was quite richly-flavored, with a sneaky pepper afterbite.

I also made brown jasmine rice (I thought I had grabbed the white basmati, but oh well) to go with, and a garden salad (baby greens, cucumber, arugula, cherry tomatoes, and green onions, as well as some left over hard-boiled egg and the remainder of the red pepper (see below)) with vinaigrette.

G&T came to dinner (it’s Friday again, yay!) and brought the fixings for stuffed red peppers (stuffed with ground beef, rice, onions and green peppers, as well as mozzarella and Parmesan cheese, sage and thyme and other yummy stuff) and T assembled and cooked and baked them here. Even better, they brought a chocolate cake (mmm…..) and red wine (a Gundlach Bundschu ’05 Pinot Noir, one of our favorites! And, as if the evening wasn’t festive enough already, L joined us, too, and we played a lot of Rayving Rabbids 2, while listening to some well-needed rain falling outside.