Tri-Tip With Me

Though we tend to go out to dinner a lot on the weekends, it can also be the best time to have friends over and cook. It’s fun, you can take your time and you don’t have to worry about getting up for work in the morning.

On Saturday we cooked a large tri-tip roast slowly on the grill. Thinly sliced tri-tip steak makes a fabulous sandwich. The meat is so flavorful and goes great with lots of fresh veggies (tomato, avocado, lettuce) on a crusty roll. The meat was marinated in a little bit of barbeque sauce and lots of herbs and spices.

To get it crispy on the outside, Joe seared the roast for a few minutes first on a very high heat. Then once the outside was browned, he lowered the flame to medium-low and cooked the tri-tip for about 20 more minutes – until the internal temp. reached 145 for medium doneness. It was perfectly pink in the middle.

I made some great cocktails in the meantime; it was Saturday night after all. Pomegranate green tea mixed with Smirnoff vodka and a splash of lemon juice. Tasty.

We also cooked some asparagus spears in the oven on a cookie sheet, sprinkled with extra virgin olive oil, fresh ground black pepper, coarse salt and a little bit of lemon juice. I’ve found this is the best way to bring out the natural flavors of the asparagus. I also shaved the bottom portion of each spear with a vegetable peeler, the ends tend to get a little chewy – this really countered that.

Dessert you ask? Warm brownies with vanilla ice cream and hot fudge. Yea, that’s how we roll.