We wanted to
have a fairly low-cal meal and this seemed to fit the bill. I had a tri-tip in the freezer and after
thawing, I gave it a thin coating of beef base and a nice coating of Montreal
Steak Seasoning – no additional salt or pepper needed.
This is my plate:
I grilled it
indirect to a temperature of 100*, flipping it once, then over direct heat for
crust establishment to 120*, flipping it at 110*.
Bev had
picked a small basket of filet beans and blanched them all, part of which were
wrapped in bacon and frozen for later use.
We had enough to make Pam’s (Pam’s Country Kitchen) recipe for Braised Green Beans. I used smoked chicken broth and
followed the recipe except I added several sprigs of thyme to the broth from-the-get-go to be sure the broth got the flavor – since I wouldn’t need to cook
the blanched beans as long.
Finally was
the Summer Salad with Cherries, Prosciutto, Goat Cheese and Balsamic Vinaigrette posted by Roz over at La Bella Vita. Even though Bev forgot the onion and the
cheese, it was still very good, so I can’t wait to try it again with the all of
the ingredients. (We had two nights later with everything and it was even better).
As usual, making a sauce or aioli didn't even occur to me. I'm a total flunk-out from Jenn's Creating a Unique Sauce to Compliment Most Meats School (Jenn's Food Journey).
When my buddy Joe came over the next day so we could go get a load of wild cherry wood for BBQing, we made sandwiches from the leftover tri tip. I sliced it thin and reheated in au jus made from beef base and water and I sautéed some onions and peppers. Bev sliced the buns, added a slice of provolone, and warmed them then I added the meat, veggies and a few spoons full of au jus.
When my buddy Joe came over the next day so we could go get a load of wild cherry wood for BBQing, we made sandwiches from the leftover tri tip. I sliced it thin and reheated in au jus made from beef base and water and I sautéed some onions and peppers. Bev sliced the buns, added a slice of provolone, and warmed them then I added the meat, veggies and a few spoons full of au jus.
They were a
delicious way to use the leftovers.
All photos
can be enlarged by clicking on them.
Have a great
day and thanks for stopping by Almost Heaven South.
One year
ago: Pepper Day At Almost Heaven South
Larry
8/1 &
8/2/12 meal dates
The roast looks amazing!! What a feast you must have enjoyed.
ReplyDeleteThe only place I can find those try-tips are at Costco and I need to remember to pick them up. I usually roast them, and love the flavor. Bev's salad looks and sounds fabulous. And I don't know how many times I've said "OMG I forgot the _____". That fry pan with the thyme and garlic sure looks appealing for just about any vegetable.
ReplyDeleteAnd yes, that Jenn is the sauce queen.
LOL.. you crack me up, Larry!! There are no flunkies in the school of sauce only young padawans that need more encouragement!!! :) Thanks for the shout out!!
ReplyDeleteEverything on the plate looks amazing. I have smoked tri-tip and it turned out really well. I need to try grilling it next time... I'm much better at that technique than smoking anyway!!
That tri-tip sandwich looks incredible. It all looks and sounds great but the steak sandwich has been on my mind. Cheesy onions and beef. Wow!
ReplyDeleteThat tri-tip is perfectly cooked, Larry. Your dinner and sandwich the following day both look delicious. Keep on cookin'. Have a great weekend. Blessings...Mary
ReplyDeleteThat meal looks great Larry - but that sandwich is looking good too!
ReplyDeleteman, what a nice crust on the steak... know the flavor was out of sight - and your plate makes me salivate with wanting a taste, just a taste mind you... love cherry wood
ReplyDeleteLarry, That is a great looking dinner! Better yet, Bev forgot the onions for the salad...but forgetting the cheese is a sin for sure... I don't think that I've ever had tri-tip, except perhaps in a restaurant. Take Care, Big Daddy Dave
ReplyDeleteI usually flunk out of Jenn's class as well, but sometimes, I get it right. Your meat looks fantastic without any sauce at all though. That sandwich looks delicious!
ReplyDeleteYour comment about Jenn's school is hilarious, Larry. But there is nothing funny about that tri tip, it looks serious - seriously good!
ReplyDeleteThat meat has been cooked PERFECTLY! YUM!!
ReplyDeleteI must say that you certainly do eat delicious meals.
ReplyDeleteWhat a great meal!! I do love TriTip but I find that I overcook it more times than get it right. Yours is PERFECT! It's amazing what a thermometer can tell you. :)
ReplyDeleteIt's so hard to find tri tip around here! This looks so delicious!
ReplyDelete