Bristol
Farms Recipe of the Week
Created by: Bruce Jacobs, Bristol Farms Executive Chef
As
printed in the Los Angeles Times, January 28, 2004
Touchdown
Tri Tip Sandwich
method
Marinate Meat Place Tri-Tip in a Pyrex dish or a large zip lock bag, pour marinade
over the top of the meat and flip to coat beef. Place meat in refrigerator
and let marinate for 3 hours minimum, preferably overnight if possible.
Make
Aioli In a small bowl mix together mustard, mayonnaise, green onions, and
cilantro. This can be made up to 3 days in advance, covered and refrigerated
until ready to use.
Grilling
Meat Remove meat from marinade, season with salt and pepper and place on
grill over medium heat. Cook beef on one side for approximately 8 -12 minutes
(watch carefully not to burn), flip beef over and cook for additional 8-12
minutes on other side. Check temperature with pocket thermometer, 130 degrees
for medium rare. Adjust time on cooking depending on preference. Remove meat
from grill, place on plate, tent with foil and let rest 15 minutes before
slicing. Slice the meat thinly against the grain.
Sauté Vegetables
(while meat is cooking) Heat olive oil in medium sauté pan, add vegetables
and cook until tender. Season with salt and pepper.
Assembling
Sandwich Cut baguette portions length wise, brush inside of baguette with
olive oil and place on grill to lightly brown (be careful not to burn). Place
baguette bottoms on cutting board, top with shredded lettuce, sliced tri-tip,
gouda cheese, sautéed veggies and avocado. Generously spread aioli
on the top half of each baguette, place on sandwich, tooth pick and cut in
half.
Goes
great with Sierra Nevada.
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