Have about 3/4lb of leftover unsliced tri-tip, any creative suggestions? Its smoked but not overly seasoned. Was thinking chili or tacos but wanted to see if anyone has any favorite ideas they’d like to share… just dinner for me and the wifey, not feeding others.
Cuisinart ‘grind it,’ then mix with your favorite hamburger for a sublime burger night!
Mmmmm.
Good roll, blue cheese, spicy mustard and arugula for a kickazz sandwich.
Diced up w leftover potatoes, onion, red pepper ----> kickass breakfast hash
BBQ steak & cheese… cut into big chunks, sautee some onion/pepper, put on a nice roll, add some BBQ sauce and cheese. sleep like a baby.
Thin slice and go for a smokey Philly Cheese Steak sandwich.
Slice thinly and add to a veggie stir fry flavored with 5 spice. Add the meat at the end just long enough to warm it back up.
Whatever you don don’t overcook it. Anything more than med rare is chewy. I agree with making sandwiches. Best use ever for tri-tip.
Saturday Beef Salad on page 70 of Patricia Wells At Home in Provence. Divine with cru Beaujolais. Besides sandwiches this is what I usually do with left over tritip. I use medium sized Yukon Golds. Sorry I can’t find an online recipe for it but its pretty easy. Sliced meat is mixed with dijon mustard, horseradish, and thin sliced cornichon. Potatoes cooked just long enough to soften and slip the skin off and then slice while still warm and then mixed with a red wine vinaigrette (save a little for the lettuce). Toss with the meat mixture and refrigerate for an hour or two and serve over lettuce coated with a little bit of the reserved vinaigrette.
steak tacos with a spicy homemade tomatillo sauce is usually what we do with the tri-tip leftovers. Not all that creative, but its pretty tasty.
We love doing a crispy hash. Then lightly poach an egg in EVOO and set on top of the hot hash. Yum.
J
I’m assuming you’re talking about cooked meat. I always do this, also with left over roasts: Cut into 1/3 inch slices, cut slices into 1/3 inch strips, cut across the strips to get 1/3 inch dice. Season with salt and pepper and sear in a little oil in a hot cast iron skillet until starting to get some good color. Dust with chile powder, cumin, and garlic powder and continue searing for another minute. Add some beef stock, maybe 1/3 cup per half pound of meat. Reduce heat, cover and simmer for 20 minutes until the meat is tender again. Uncover, turn up the heat and reduce until nearly all the liquid is gone. You’ll end up with some really flavorful filling for tacos, burritos, quesadillas etc.
This would be a great option -
(From Carey Wise who is the chef at Fox Bros here in ATL) - https://twitter.com/bbq_junkie
Smoked Tri-Tip Dip. Tri tip, horseradish mayo, smoked onions, & melted provolone on a H&F Weck roll served with BBJus
Now that it’s the 23rd, I’m going with cutting it into thin strips and smoking it into jerky.
HA, I did get it used up, but I’m still enjoying seeing everyone’s ideas so I can stash them away for later…
What’s a leftover ?