American in terms of the amount of meat. I’d never cooked a tri-tip before. Made up a marinade with soy sauce, brown sugar, balsamic vinegar, olive oil, mustard, pepper…4 hours in the fridge. Roasted the corn on the grill, then the tri-tip. The corn salad is just the sweet corn (brushed with olive oil, salt, pepper, dill) with some sauteed minced red onion and some feta, along with a very small amount of oil/vinegar homemade salad dressing. In the same pan as I did the onion, I cooked the portabella mushrooms, halved grape tomatoes, and spinach in a bit of olive oil and butter, just a bit. Salt, pepper, nutmeg.
Wished I’d invited friends, but it was all an experiment. I’m amazed at how well the tri-tip came out. Will repeat it for sure. Doesn’t look like an Italian meal at all — that will be tomorrow night. (With leftover tri-tip sandwiches for lunch soon!)