Tightend Tip Sangria Soy Tri Tip Recipes

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"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11



Steps:

  • Heat a grill to low.
  • Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
  • Mix together all ingredients in a small bowl.
  • Whisk together vinegar and oil in a small bowl.

2 (3-pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture, recipe follows
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

TRUCKER SPECIAL SANDWICH WITH ROASTED TRI-TIP

Provided by Food Network

Time 2h40m

Yield 2 servings

Number Of Ingredients 12



Trucker Special Sandwich with Roasted Tri-Tip image

Steps:

  • For the roasted tri-tip: Preheat the oven to 350 degrees F.
  • Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
  • Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
  • For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.

1 1/2 to 2 1/2 pounds tri-tip steak
1 carrot, sliced
1 stalk celery, sliced
1 onion, diced
Pinch oregano
Minced garlic
Salt and pepper
2 tablespoons butter
4 slices sourdough bread
4 slices Swiss cheese
2 slices green chile
6 slices cooked bacon

TRI-TIP

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 20 servings

Number Of Ingredients 9



Tri-Tip image

Steps:

  • Marinate tri-tip with dry rub and place on grill. Sear both sides then grill over low heat.

10 pounds tri-tip
3 tablespoons Worcestershire sauce
3 tablespoons black pepper
3 tablespoons salt
3 tablespoons garlic
3 tablespoons chili pepper
3 tablespoons onion salt
3 tablespoons cumin
3 tablespoons cilantro

TRI-TIP DIP

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 23



Tri-Tip Dip image

Steps:

  • Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
  • Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.
  • Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.
  • Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.

1 stick (8 tablespoons) butter, at room temperature
2 cloves garlic, minced
6 ciabatta rolls, split
Horseradish Mayonnaise, for spreading, recipe follows
2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note)
Jus, hot, recipe follows
6 slices pepper jack cheese, optional
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt
1/2 cup shallots, coarsely chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup brandy
3 cups beef stock
1/4 cup demi-glace
1 tablespoon Worcestershire sauce
Salt and pepper

BRAZILIAN SLOW ROASTED INJECTED TRI-TIP

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 to 5 servings

Number Of Ingredients 7



Brazilian Slow Roasted Injected Tri-Tip image

Steps:

  • Rub tri-tip roast with olive oil and then garlic and herb dry rub. Using injector inject the roast in at least 4 spots with the butter/garlic sauce. Plug each hole with the first chile and then the garlic. Let stand for at least an hour (2 hrs preferred).
  • Light gas grill and set on low to medium flame. Place wood chips in foil on flame and place roast on second rack or highest rack available fat side down. Slow roast the tri-tip for 20 to 30 minutes or until desired doneness, not turning it for the whole time it is being roasted.
  • Remove when done and serve immediately.

2 pound tri-tip (either pork or beef)
2 tablespoons olive oil
4 tablespoons dried garlic and herb rub
1 jar butter and garlic injection sauce
4 small garlic cloves, peeled
4 small chiles
Hickory chips

EASY GRILLED TRI TIP

A great way to quickly grill large cuts of tri-tip beef. You can even make it on a busy weeknight! I've also made this for BBQ parties. It's better than buying a bunch of steaks!

Provided by Erika

Categories     Everyday Cooking

Time 4h30m

Yield 8

Number Of Ingredients 6



Easy Grilled Tri Tip image

Steps:

  • In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 491.4 calories, Carbohydrate 0.9 g, Cholesterol 210.9 mg, Fat 25.4 g, Fiber 0.1 g, Protein 61.3 g, SaturatedFat 7.8 g, Sodium 530.7 mg, Sugar 0.1 g

¼ cup soy sauce
¼ cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

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