July 11, 2010
This rub recipe is nice and spicy with a hint of brown sugar for sweetness and it helps form a nice crust on the tri tip on the grill. This recipe is my go-to recipe when I have friends and family over. A signature summer dish in my opinion.
I serve the tri tip with corn and black bean salad and some good garlic or bread toasted on the grill.
2T. black pepper
1/2 T. white pepper
1 1/2 T. kosher salt
1 T. brown sugar
1/2 T. oregano
Mix all ingredients in a jar that can be sealed in a pantry. Rub a tri tip roast on both sides with the rub. Allow the tri tip to sit at room temperature for at least 30 minutes before cooking on the grill.
Insert a thermometer into the thickest part of the steak. Cook until the roast reaches an internal temperature of 145 (medium-rare) or 160 (medium).
Allow the roast to sit for about 20-30 minutes before slicing.
February 25, 2010
With spring showing signs of life lately I’ve been thinking more about steak so here is another recipe. Simple weeknight dinner and it’s kid-friendly. I’m always looking for easy dinners on the weeknight so I don’t spend all night making dinner and doing dishes. I served this with the Ranch Potatoes and salad. I’m also addicated to the potatoes!
1 package of thinly sliced sirloin tip steak
1 red bell pepper
4 green onions
3T soy sauce
2T rice wine vinegar
Place steak (one or two at a time) in a plastic bag. Pound until about 1/8th of an inch thick.
Slice red bell pepper into strips. Sautee in a pan with a little olive oil, until peppers are cooked most of the way through, add 1T of soy sauce and cook 2 minutes.
Slice green onions lengthwise and then in half crosswise. Add one green and one white part and few pepper slices (this will differ depending on the size of steaks) and roll up in steak. Secure with a toothpick.
In a sauté pan heat 1T oil and brown steak on all sides. I take the toothpicks out once they are browned on all sides, at this point they will stay rolled up and you can cook the side the toothpick stuck out.
Mix the remaining soy sauce, water, sugar, and vinegar in a bowl. Remove rolls from pan and add sauce. Let the sauce cook down a bit to create a syrup-like consistency. Pour over the rolls and serve.
Sirloin Steak Rolls
February 17, 2010
This is a recipe I got while in Sonoma at my FAVORITE winery – Mazzocco. Great wine and great food! This was the place we got to barrel taste and go into their vineyard and get a lesson on how to prune vines. I can’t wait to go back. I bet it’s so beautiful there right now…ahhh good times!
This is so super simple (yes John it really is!)
3 parts soy
3 parts teriyaki
3 parts red wine
1 part pineapple juice
(I used one steak and 1/3c soy, teriyaki, and wine and about a 1/4c. juice)
I make it the night before and then flip it once in the morning. Cook it on the grill to your liking – I like Med Rare. about 6 minutes per side. That’s all so easy huh!
Here are a few side ideas:
Grilled Veggie Salad
Roasted Ranch Potatoes
You can also turn this into an appetizer by thinly slicing the meat and placing on top of sliced baguette pieces…YUM YUM.