Tuesday, May 25, 2010

Tri-Tip Steak Sandwiches with the Penicks

This weekend Scott and I went over to our friends, Jess and Curtis' for a lovely dinner and great conversation.  Curtis is originally from California and treated us to one of his favorite dinner's from back home- Tri-Tip.  I had never heard of this cut of meat before, and was excited to try it out.  It originated in the Santa Maria area of California and cut from the Bottom Sirloin of the cow.  For whatever reason it is only just becoming popular here, and might be difficult to find here in Ohio.  Luckily while shopping at Trader Joe's, they excitedly discovered it.  I am sure you could easily find it at the West Side Market as well.

I learned some great tips from Curtis about how to prepare this, so now I am excited to give it a try myself soon!  When cooking this steak it is important to cook it very slowly so it can tenderize and then also to let it rest, wrapped in foil, for at least 15 minutes to finish the tenderizing process.  Next, very much like flank steak, it needs to be sliced thinly against the grain otherwise it can become chewy.    

They grilled up some colorful red, yellow, orange, and green bell peppers and red onion to serve on our sandwiches along with beautifully in-season asparagus to have on the side.  I brought a pasta salad and wow, were we treated to a wonderful dinner!!!  It was so colorful and full of flavor.  The perfect summertime meal!  

Jess and Curtis, thank you so much for having us over and for a delicious meal!  It was such fun being able to eat outside and enjoy warming our feet at the bonfire.  Yep, I think Summer is on it's way!

Curtis, the comedian and Scott

Me and the lovely Jess

1 comment:

  1. you don't explain how to cook the tri tip



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