Grilling Beef Sirloin Tri Tip
Beef Sirlon Tri Tip is cut off of the top sirloin or hip portion of a cattle. A very tender and flavorful cut that can be grilled or roasted and is a butcher's prized cut for its variety of uses.
|Beef Sirloin Tri Tip Steak about 1.5 lbs.|
Choose a nicely trimmed Tri Tip steak that has been well trimmed and has had all silver skin removed. Also if you are not sure of which way the grain of the beef runs, ask your butcher to lightly mark the grain with a knife mark so you can tell which way to correctly slice it after its been cooked. Always allow the meat to reach room temperature before cooking to allow for the most tender steaks. While your grill is preheating, liberally season with your choice of dry rubs ( I like Montreal Steak Seasoning from McCormick). Also rub with a light coating of olive oil. Place steak directly onto a preheated grill and cook on a medium flame setting for 3-4 minutes. Give the steak a 1/4 turn without flipping to achieve criss cross grill marks and cook for another 3-4 minutes. Flip the steak over and repeat the process. Turn front or rear burner off and place steak over the shutoff burner. Close lid and allow to slow cook for an additional 5-10 minutes or until desired doneness. Remove from grill and allow to rest for 5 minutes before slicing. Be sure to slice across the grain. Serve with a fresh garden salad.
|Butterflied Boneless skinless chicken breast halves with mozzarella cheese and baby spinach|
Fold the chicken breast over and secure using butcher twine. 2 ties per breast should be sufficient.
The chicken can now be lightly seasoned with salt and pepper. Preheat a large skillet or saute pan and add 3 tablespoons of extra virgin olive oil. Add the chicken to the pan and lightly brown on both sides. Remove from heat and place into a glass baking dish. Cover with your choice of tomato sauce, tomato soup, or cream of mushroom soup. Cover and place into a preheated 350 degree oven to finish. Bake for 40 minutes. Serve with white or brown rice.
|Thinly sliced top round steak for braciole|
|Thin Sliced Top Round steak seasoned for braciole|
Beginning with the edge nearest you roll steaks tightly in a forward motion. When completely rolled use butcher twine to secure. You will need 2 to 3 ties per piece depending on the size.
At this point your braciole is ready for cooking. Preheat a large sauce pot or dutch oven on top of the stove over medium heat. Add 3 tablespoons extra virgin olive oil. Place the meat in the preheated pan and turn several times until the meat is browned on all sides. Cover the meat completely with your favorite tomato sauce. To cook on top of stove, reduce heat to low and cover. Allow to cook on low heat for 2 to 3 hours until braciole is nice and tender. To cook in dutch oven cover and place into a preheated 325 degree oven for 2 to 3 hours. Serve with wour favorite pasta and garlc bread.