This recipe for tri-tip is so lip-smacking good, that our pastor Hugh Halter once asked me to do a little cooking demo of it before a church service. I have no idea how he tied this into the sermon, but if Hugh is anything, he is creative.
Last week I made it again for our pastor and his wife and some friends. As we sat on the back porch enjoying the meal, Hugh said, “I just don’t know how you make a piece of beef this juicy and tender!” I reminded him that I had once done a cooking demo on how to do it, in front of the entire church. Another attribute of our beloved pastor is that he has a memory like Swiss Cheese and had totally forgotten all about it.
Another one of the men at the table that day, leaned back, patted his stomach and said, “Becky this tri tip has ruined me. My father in law takes us out to the best steakhouse in town about once a year, and no steak I’ve had there is as good as this roast.”
Seriously, this tri-tip recipe will change your life. Your IQ will raise, you’ll be more beautiful, your charm quota will hit an all time high. At least in the eyes of the people to whom you serve this meal. They will look at you as if you are the Cooking Angel.
The best part: it will be the easiest roast you’ll ever make. I typically pop this roast in the oven before church – a la our mothers and grandmothers of the past – and 3 hours later, we walk into a home filled with a heavenly fragrance, lunch practically done.
I serve this roast alongside mashed potatoes and a salad the first day. But the second day is my favorite, because the I take the thinly sliced marinated leftovers and put them atop thick slices of buttery garlic toast, then top this with grilled onions and peppers, and finally the au jus. Au man, it is amazing.
I’ll first give the recipe for the Tri Tip, followed by the recipe for the Tri Tip Dip Sandwiches. Prepare to amaze yourself.
Becky’s Tri Tip
Heat oven to 325 degrees
Two tri-tips (if you go to Sam’s Club, ours sells them two to a package)
Large Reynolds Cooking Bag
2/3 c. teriyaki sauce
1 envelope Lipton Onion Soup
3 ½ c. water
Take a large cooking bag and holding it upright like you would a grocery bag, fill it with teriyaki sauce, onion soup mix and warm water. Carefully squish it around. Then, put both tri tips in the bag (you may want to call for some help on this), tie the bag with the twist tie that comes in the package. Then carefully lay the tri tips into a large rectangle pan. I do not poke holes in the cooking bag, and this seems to keep the roast juicier.
Thus far, I’ve not blown up a bag and I’ve probably made this recipe 30 times. (I use my biggest Pyrex.) Pop in the oven at 325 and bake for 3 to 3. 5 hours.
When the tri-tip is done, carefully cut a slit in the bag and pour the juices into your biggest, deepest skillet. Slice the roast (I use an electric knife) across the grain. Then put the slices into the au jus in the skillet and simmer for a few minutes to infuse the roast with juices. Test to see if it needs additional salt and pepper.
Delicious served alongside or atop mashed potatoes.
Tri Tip Dip Open-Faced Sandwiches
4 slices of French bread
1 T. olive oil
1 T. butter
1 clove garlic, peeled and cut in half
1 onion, sliced thin
1 large red or yellow pepper slice
Leftover Tri-Tip, sliced and Au Jus
Put 4 slices of French bread on a cookie sheet and spread with butter, then sprinkle with olive oil. Broil until golden brown and then rub each slice with the cut end of a piece of garlic.
Saute onions and peppers until soft. Put two pieces of garlic bread on a plate, followed by several slices of warmed tri-tip, and generous portion of onion and peppers. Serve warm au jus in a small bowl on plate. Just before eating pour au jus over all and eat open-face style with knife and fork.
I am married to a man who appreciates a good meal like you wouldn’t believe. He enjoys the gourmet fare I occasionally serve, but one of his favorite suppers is a simple hamburger patty, a side of corn and a tossed salad. I served this meal to him not long ago, on a day when he must have been really hungry because as I handed Greg his plate, he looked up gratefully and said, “You saved my life!”
“Really?” I asked. “Just by cooking a hamburger patty?”
Wow, I had no idea I welded that much power with a quarter pound of ground round.
Tonight I decided to jazz up his patty a bit, by mixing the meat with mustard, Worcestershire and jalapeno jelly, then stuffing it with Gorgonzola cheese and topping it with a bit more jelly and chopped jalapenos.
He loved it. I loved it. Lots of happy flavors did a salsa in my mouth.
I now share it with you, as my small part in helping to save lives.
Becky’s Jalapeno Jelly Gorgonzola Burgers
Makes 4 juicy patties, serves 2 – 4 people, depending on how hungry they are!
1 1/2 pounds ground beef
* 1/4 c. jalapeno jelly, divided (you’ll use some for topping)
1 T. mustard (I prefer stone ground, but use what ever kind you like)
1 large clove garlic, grated
1 t. Worcestershire sauce
1 t. salt
1/2 t. pepper
4 one inch cubes of Gorgonzola or blue cheese (you can use any cheese you prefer)
4 t. chopped pickled jalapenos (you may also use fresh jalapenos, too, just expect an extra kick of heat)
* Alternate substitute for Jalapeno Jelly: Mix 3 T. of your favorite jelly with 1 T. oickled jalapeno juice, Tabasco or buffalo sauce
In a large bowl, use clean hands to mix hamburger meat with 2 T. of the jalapeno jelly (or substitute), and the next 4 ingredients. Divide into 8 equal size hamburger patties, making them a bit on the thin side. Crumble each 1 inch cube of cheese in the middle of 4 hamburger patties as shown in the picture below.
Top the cheese covered patties with the remaining 4 patties and press to seal the edges.
Place four patties in a hot skillet (may use a little olive oil to prevent them from sticking) and brown until nice caramelization takes place on one side. Flip and turn stove temp down to medium, cook about a minute to let the other side get good and brown as well. Then lower temp to low, cover and cook until burgers are cooked all the way through, to your liking.
Remove from skillet to plate lined with paper towel to let excess fat drain off. Spread a teaspoon of jalapeno jelly over each burger before serving, then garnish each patty with about a teaspoon of chopped jalapeno.
Wonderful with corn and a green salad made with tomatoes and avocados. Or make into gourmet hamburgers with a dollop of guacamole between the burgers and buns.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Jalapeno Jelly Gorgonzola Burgers
The URL: https://welaughwecrywecook.com/2012/03/21/jalapeno-jelly-gorgonzola-burgers
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