Tri-Tip With Pam’s Beans and Roz’s Salad

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.

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).

This is my plate:

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.

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

Two years ago: Breakfast Mac & Cheese – Instant Replay & Bev's Pimento Cheese

Larry

8/1 & 8/2/12 meal dates