My brother has a girlfriend that is a vegetarian and we have had some great vegetarian meals at our Sunday gatherings this summer. A couple of weeks ago he came over by himself for the first time in months because he was making the girlfriend a birthday cake. I decided to take the opportunity to cook up a huge slab of meat since a huge slab of meat seems offensive to me when cooking with a vegetarian around. She wouldn’t complain, but it doesn’t seem right.
We cooked up our tri-tip roast and our favorite garlic butter along side. This garlic butter is the perfect accompaniment. I know you are thinking, “steak and butter?” That doesn’t seem so wholesome. It’s true that we are all about cooking wholesome foods for our families, but we also love great food. It’s OK with me to eat a bit of red meat and feast as long as I keep serving sizes under control and make sure to eat a couple of vegetarian meals during the week. As far as the garlic butter, I just think that since my arteries are clogging anyway with the steak, what’s a bit of butter going to add? Plus red meat has iron and iron helps me to be a better distance runner. As a worthwhile aside, when I was running cross country for BYU years ago, we actually held Red Meat Night once a month, a program designed to up our iron counts and, in the process, got many boys to swoon at the thought.
- For the garlic butter:
- 1 large head of garlic
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- For Roast:
- 2 tablespoons of your favorite dry-rub (We used our neighbor's secret blend of seasonings this week. Check out Camille's rub. When we were in California Cory swore by Pappy's.)
- 2 tablespoons olive oil
- 1 tri-tip roast, 3-4 pounds