Tuesday, April 20, 2010

Long time no cook...

Sorry it has been awhile since I last posted. My mom came for a visit and we were busying visiting and painting Emery's room. Then I just got beck from a weekend in Vegas to visit a friend. I have a tri tip roast that I'm going to make for dinner tonight and I wanted to do something different than the regular meat and potatoes roast. I've made this befor with skirt steak and a different marinade but we are going to do it with this marninade and tri tip. Should be yummy!

For the trip tip:
1 tablespoon salt
1 1/2 teaspoons garlic salt
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dried dill
1/4 teaspoon dried sage
1/4 teaspoon crushed dried rosemary
1 (2 1/2 pound) beef tri-tip roast

Rub all over the tri tip and allow to sit for a few hours in the fridge. Broil, roast or grill the tri tip till cooked to your desired doneness, usually about 40 minutes. Allow to rest and then slice against the grain.

1 loaf crusty french bread, thinnly sliced
2 tomatoes, diced
1/2 cup calamata olives, chopped
1/2 red onion, minced
1 T garlic, minced
salt and pepper to taste
1 T olive oil
1 cup mozzrella cheese, grated
3 T fresh Basil, chopped

Combine all bruschetta ingredients. Toast the sliced french bread in oven till they are light brown and crunchy. Top with a slice of the tri tip, then the tomatoe mixture then top with cheese. Melt cheese on top with broiler and serve hot.

No comments:

Post a Comment