Chef Robyn has given us some great information on tri tip, both grilling and slicing. And we bet you’re wondering what to do with all that lovely steak. Well, I have a few suggestions, that are quick and delicious.
First, a great Caesar salad featuring your grilled tri-tip. Just prepare your romaine, toss romaine with my caesar vinaigrette (below) and top with beef and croutons.
Caesar Vinaigrette
1/4 cup fresh lemon juice
2 anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, finely minced
1 teaspoons Worcestershire sauce
1 teaspoon finely minced capers
1/2 cup olive oil
1/2 cup safflower or canola oil
cracked black pepper
Combine first five ingredients and then whisk in oils until dressing comes together. Season with salt and cracked black pepper. Then, toss with greens and serve with sliced steak.
Soft Tacos
Also, tri-tip is fantastic for soft tacos, especially grilled, as Chef Robyn has shown. All you will need are some sauteed onions and peppers, small flour tortillas (usually 6 inch) and some salsa and sour cream. Warm your tortillas, and to each flap, add some sliced steak, and some onions and peppers, garnish with salsa and sour cream. Great summer quick pick!
Philly Cheeseteak
And finally, if you’re in the mood for something a bit heartier, you can use the tri-tip for a great Philly Cheesesteak. Again, you’ll need some sauteed onions ( & peppers, only if you wish), some good sub rolls and some provolone cheese. In a pie pan or other oven safe pan, take your sliced steak, pile with onions, cover with slice or two of provolone and put in 400 degree oven until provolone is melted and a little bubbly. Remove and slide into toasted sub roll. It’ a hit!, beef salad, quick lunch recipes
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