Leftover Tri-tip Question

[Wrench_H]

I cooked two tri-tips last night and have one leftover for sandwiches this weekend. I usually slice it thin and throw them in a pan for a few minutes to re-heat. However, sometimes the meat gets a little tough doing it this way. Anybody have better suggestions for re-heating it? As always thanks for any help.

[deguerre]

If it's still whole, wrap it in foil, stick it in a 300 degree oven, use your thermo and pull it out when the IT is 130. This is how I reheat my ribroasts.

[Paulie G.]

If you were going to sauce the meat, you could reheat the meat over low heat in the sauce.

[landarc]

I like cold tri-tip if it has been cooked to medium rare for sandwiches, better than roast beef lunch meat. That being said, heating is sauce works best, just barely heated.

[BBQ PD]

Like deguerre said, wrap in foil and warm in the oven, or what else I do is slice thin, quick grill to warm, then julienne for tacos. Good stuff :thumb:.

[BBQ PD]

One more thing, dice and make tri-tip chili :becky:.

[halfasian]

For me, it does end up a little tough as left overs as well. What I usually do is chop it up for sandwiches as opposed to slicing it. A little mustard, salt and pepper and a fried egg. Delicious!

[KnucklHed BBQ]

I slice it and reheat over low heat with a little water, seems to turn out tender... but as lando said - cold "roast beef" is the way I prefer it!

[BIG ALAN]

Vacuum it in a food saver bag when you're done eating the first batch. Put some leftover juice in the bag with the meat before sealing. To reheat, place bag in a kettle of almost boiling water for a couple minutes, kill the heat. It will rewarm without drying and be as good as the first time. I do this with all manner if brisket, burnt ends and sausage.

[Coltrain]

Re-heat Tri-tip? One of the best things about tri-tip is the cold leftover sandwiches the following day(s) :mrgreen:

[Wrench_H]

Thanks everyone for the help. On Saturday, I heated up some creamy balsamic dressing and dipped slices in it for sandwiches. These were great and stayed very tender. On Sunday we tried cold sandwiches with horsradish and swiss cheese. Both were very good, just depends if you're in the mood for a hot sandwich or a cold one.

[El Ropo]

If it's still whole I'd toss it in the freezer for a while, then run it through the meat slicer deli thin. Make cold sammies yum!

[Corky]

I must admit I have never had any leftover tritip.

[cookingdude555]

I always cook two roasts for my family. We down one Tri hot off the grill. The second is for fajitas the next day. I honestly am begining to think I make it more for the fajitas now.

[DaveMW]

I put it in an oven safe dish with a tiny bot of water and put it in the oven at 250-300 (depending on time) until warm. Works great, just made some beef burritos this way last night using leftover tri-tip.