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1/2 cup olive oil 6 tablespoons white balsamic vinegar 1 3/4 teaspoons dry mustard, divided 1 tablespoon dark brown sugar 1 2-pound well-trimmed tri-tip beef roast 4 large plum tomatoes, very thinly sliced 1 bunch watercress, stems trimmed 1/2 white onion, very thinly sliced 6 5-inch [...]
Read the recipe at epicurious.com
