A few nights ago, I cooked up a nice USDA Choice Tri-Tip, and it was served with some of The Missus' homemade Chimichurri sauce. Unfortunately, no pics of that. :tsk:
Our usual method of repurposing leftover Tri-Tip is to make french dips, but given we still had a good amount of leftover chimichurri, I decided to go a different route, which was more of a steak sammich.
Pulled the leftover tri-tip out of the fridge, and cut it into pieces that would align against the grain when it hit the slicer:
And the slicing began:
All finished:
Meanwhile, The Missus started on the fries:
Out of the fryer with a nice sprinkling of salt:
Closeup of the hot crispy salty goodness:
While the fries rested, I began sammich construction. Started with a soft french roll, which got a nice slather of butter:
The roll was then toasted. Now the meat was piled high on the toasty buttery roll:
Then, the meat was anointed generously with the chimichurri:
Then the lettuce and tomato:
Finally, the top roll was added:
Dinner was then fully ready to eat:
It was beyond tasty!
Our usual method of repurposing leftover Tri-Tip is to make french dips, but given we still had a good amount of leftover chimichurri, I decided to go a different route, which was more of a steak sammich.
Pulled the leftover tri-tip out of the fridge, and cut it into pieces that would align against the grain when it hit the slicer:
And the slicing began:
All finished:
Meanwhile, The Missus started on the fries:
Out of the fryer with a nice sprinkling of salt:
Closeup of the hot crispy salty goodness:
While the fries rested, I began sammich construction. Started with a soft french roll, which got a nice slather of butter:
The roll was then toasted. Now the meat was piled high on the toasty buttery roll:
Then, the meat was anointed generously with the chimichurri:
Then the lettuce and tomato:
Finally, the top roll was added:
Dinner was then fully ready to eat:
It was beyond tasty!
