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Beef Tri-Tip with Roasted Figs, Tomatoes and Onions
- 2 pounds beef tri-tip
- 1/4 cup olive oil
- 8 ounces cipollini onions
- 8 ounces black mission figs
- 8 ounces yellow cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegetable oil
- A few sprigs watercress for garnish
- salt & pepper
Directions:View on PBS Food
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