Tri-Tip Steak Marinated and Broiled

Tri-Tip Steak

I have for a very long time now butchered a lot of my own steaks and meats. From the local bulk market, I buy a whole Top Sirloin and make my own steaks and chop meat from it. On the top of this piece of meat under a layer of fat is a beautiful triangular piece of meat called a Tri-Tip. It is a perfect grilling piece of meat and I liked to marinate it, and then broil it. Sliced on a bias, against the grain, the slices of this cut are tender and moist and delicious.

Tri-Tip Steak Marinade

1 bottle San-J Szechuan Hot & spicy marinade
1/2 cup soy sauce
Lawry’s seasoning salt
2 -4 Tbs Demerara or raw sugar
1- 2 Tbs grated fresh ginger

I love to experiment with different marinades and tonight I found a great one. I started with a bottle of San-J Szechuan hot & spicy marinade and Sauce. To this I added soy sauce. To the steak I sprinkled a little Lawry’s seasoned salt, Demerara sugar and spread a little freshly grated ginger over both sides. Rotating the piece of meat about every 1/2 hour I marinated it for 3 -4 hours. I also use my carving fork, which is very pointed, and I “Jacquard” the piece of meat by puncturing it all over and then ladling the marinade over the top.

Another little trick I have perfected is to limit the clean up. Since we weren’t grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.

Broil Tri-Tip Steak

Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.

Here are a few items to help with this recipe.
OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set
Range Kleen Porcelain Broiler Pan with Porcelain Grill

It’s a steak, what else can I say, I love it forever and a day! 5 paws for this recipe

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Tri-Tip Steak & Marinade

2013-11-25 20:19:54

Serves 6

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Prep Time

4 hr

Cook Time

20 min

Total Time

4 hr 20 min

Prep Time

4 hr

Cook Time

20 min

Total Time

4 hr 20 min

Ingredients

1 tri-tip steak

For the Marinade

1 bottle San-J Szechuan Hot & spicy marinade
1/2 cup soy sauce
Lawry's seasoning salt
2 -4 Tbs Demerara or raw sugar
1- 2 Tbs grated fresh ginger

Instructions

sprinkle the Lawry's salt the sugar and the ginger on both sides of the steak and place into the spicy marinade and soy sauce turning it every 30 minutes, Marinade it for about 4 hours.
Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.

Notes

I also use my carving fork, which is very pointed, and I "Jacquard" the piece of meat by puncturing it all over and then ladling the marinade over the top.
Another little trick I have perfected is to limit the clean up. Since we weren't grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

April 2, 2013November 9, 2014

Ham Quiche

Easter Ham is great, a nice spiral cut, honey glazed. What to do with the leftovers? Here’s one idea Ham quiche. I took a quarter section of my flaky dough recipe ( see Key Lime Pie for the recipe) for the pie crust, it makes absolutely the best quiche crust ever.

Ingredients for Ham Quiche

1 part Flaky Pie Crust
1 cup shredded Cheddar Cheese
1 cup diced Ham
2-3 Scallions (White part) finely sliced
1 tsp fresh grated ginger
3 eggs
1¼ cups Cream
Salt & Pepper to taste

Directions for making Ham Quiche

Preheat oven to 350°

Take the pie crust, roll out and place in 9 inch pie pan. Place aluminum foil over crust and weigh down with pie weights or beans and blind bake for about 20 minutes, remove from oven and remove weights and foil and place back in oven and bake an additional 10 minutes. Remove and let cool.

When cool place the cheddar in bottom of the pie crust, place the ham on top of that. In a separate bowl place the eggs, cream, ginger, scallions, salt and pepper and whisk completely. Pour on top of cheese and ham and bake in oven for about 40 -45 minutes until center is slightly firm and jiggles only slightly. Remove from oven and let cool slightly and set up.
Serve warm with sour cream.

Here’s a few ideas that might make this recipe easier.
Good Cook 9 Inch Ceramic Pie Plate, Red
OXO Good Grips Stainless Steel Pie Server

February 10, 2013December 8, 2014

Filet Mignon and Bearnaise Sauce

Filet Mignon and Bearnaise Sauce

With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!

Fool Proof Blender Bearnaise Sauce:

I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed., I’ve changed it a little but it never fails to come out great.

Ingredients for Bearnaise Sauce

3 egg yolks
1½ sticks of butter melted
1 tsp lemon juice
Dash of salt & pepper
2 to 3 dashes of Tabasco sauce
1 tbs tarragon
3-4 tbs red wine vinegar

Blender Bearnaise Sauce

In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.

010 — **Tarragon and red wine vinegar completely reduced**

In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.

Bacon Wrapped Filet Mignon

Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness. Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat. Serve with a nice bottle of wine and you’ll have a dinner to remember.

Here’s a few things that could make cooking a little easier:
Oster 6706 6-Cup Plastic Jar 10-Speed Blender, Black
T-fal A8570084 Specialty Nonstick One Egg Wonder 4.5-Inch Fry Pan Dishwasher Safe Cookware, Grey
Alessi Parrot Sommelier Corkscrew Green
2007 Rutherford Grove Estate Cabernet Sauvignon 750 mL

Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Filet Mignon with Bernaise Sauce

2013-11-09 15:50:55

A very elegant dinner that's easy to make

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Ingredients

Ingredients for Bearnaise Sauce
3 egg yolks
1½ sticks of butter melted
1 tsp lemon juice
Dash of salt & pepper
2 to 3 dashes of Tabasco sauce
1 tbs tarragon
3-4 tbs red wine vinegar
6-8 ounce Filet Mignons
1 strip of bacon for each Filet

Instructions

In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/