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Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
Ingredients:
8 slices crusty country bread
1/4 lb. soft fresh goat cheese
4 roasted red bell peppers, sliced
2 cups thinly sliced grilled tri-tip (recipe follows)
1 Tbs. balsamic vinegar
1/4 cup slivered fresh basil
Directions:
Toast the bread
Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.
Grilled Tri-Tip & Vegetables
2 tri-tip roasts, each about 2 lb.
Salt and freshly ground pepper, to taste
1 zucchini, sliced lengthwise about 1/4 inch thick
1 small eggplant, sliced lengthwise about 1/4
inch thick
1 orange or yellow bell pepper, seeded and
quartered lengthwise
1 small sweet onion, such as Vidalia, sliced
crosswise about 1/4 inch thick
1/4 cup olive oil
1 Tbs. chopped fresh rosemary (optional)
Directions:
Prepare the tri-tip and vegetables
Prepare a gas or charcoal grill for direct-heat grilling over medium-high heat, or preheat a broiler.
Season the tri-tip generously with salt and pepper. Let stand at room temperature for 10 minutes. Brush the zucchini, eggplant, bell pepper and onion with the olive oil. Sprinkle with the rosemary and season with salt and pepper.
Grill the tri-tip
Place the tri-tip over the hottest part of the fire or under the broiler. Cover the grill and cook, turning once or twice with tongs, for about 30 minutes total for medium-rare, or until done to your liking. Transfer 1 roast to a carving board and let stand for 5 to 10 minutes before slicing. Set the second roast aside to cool, then store for later use (see note above).
Grill the vegetables
While the tri-tip is resting, place the vegetables on the grill rack, away from the hottest part of the fire, or under the broiler. Grill, turning once or twice, until lightly charred and tender, 4 to 6 minutes. Transfer to a platter or to the edge of the grill to keep them warm.
Thinly slice the tri-tip across the grain and serve with the vegetables. Serves 4 to 6; makes about 6 cups thinly sliced beef total.
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Beef & Goat Cheese Sandwiches
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Category: Crockpot Sandwiches
Prep Time: Cook Time: Total Time:
Ingredients:
8 slices crusty country bread
1/4 lb. soft fresh goat cheese
4 roasted red bell peppers, sliced
2 cups thinly sliced grilled tri-tip (recipe follows)
1 Tbs. balsamic vinegar
1/4 cup slivered fresh basil
Directions:
Toast the bread
Preheat a broiler. Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread on one side, watching carefully to prevent burning, about 1 minute. Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef. Broil until the beef is warmed through, about 1 minute.
Assemble the sandwiches
While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately. Serves 4.
Grilled Tri-Tip & Vegetables
2 tri-tip roasts, each about 2 lb.
Salt and freshly ground pepper, to taste
1 zucchini, sliced lengthwise about 1/4 inch thick
1 small eggplant, sliced lengthwise about 1/4
inch thick
1 orange or yellow bell pepper, seeded and
quartered lengthwise
1 small sweet onion, such as Vidalia, sliced
crosswise about 1/4 inch thick
1/4 cup olive oil
1 Tbs. chopped fresh rosemary (optional)
Directions:
Prepare the tri-tip and vegetables
Prepare a gas or charcoal grill for direct-heat grilling over medium-high heat, or preheat a broiler.
Season the tri-tip generously with salt and pepper. Let stand at room temperature for 10 minutes. Brush the zucchini, eggplant, bell pepper and onion with the olive oil. Sprinkle with the rosemary and season with salt and pepper.
Grill the tri-tip
Place the tri-tip over the hottest part of the fire or under the broiler. Cover the grill and cook, turning once or twice with tongs, for about 30 minutes total for medium-rare, or until done to your liking. Transfer 1 roast to a carving board and let stand for 5 to 10 minutes before slicing. Set the second roast aside to cool, then store for later use (see note above).
Grill the vegetables
While the tri-tip is resting, place the vegetables on the grill rack, away from the hottest part of the fire, or under the broiler. Grill, turning once or twice, until lightly charred and tender, 4 to 6 minutes. Transfer to a platter or to the edge of the grill to keep them warm.
Thinly slice the tri-tip across the grain and serve with the vegetables. Serves 4 to 6; makes about 6 cups thinly sliced beef total.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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