Esta es una exhibición prevé de cómo se va ver la receta de 'Santa Maria Tri Tip Sandwich' imprimido.

Receta Santa Maria Tri Tip Sandwich
by Global Cookbook

Santa Maria Tri Tip Sandwich
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1/2 c. finely-diced red onion
  • 1 tsp chopped garlic
  • 1/2 c. chicken broth
  • 1/4 c. ketchup
  • 1/4 c. steak sauce
  • 1 Tbsp. finely-minced fresh parsley
  • 1 Tbsp. Worcestershire sauce
  • 1 1/2 tsp grnd coffee
  • 1/4 tsp freshly-grnd black pepper
  • 1 Tbsp. freshly-cracked black pepper
  • 2 tsp garlic salt
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 1/2 lb tri-tip beef, abt 1 1/2" thick
  • 12 slc French bread
  •     Oak, mesquite, or possibly hickory chips soaked in water
  •     for at least 30 min

Direcciones

  1. To make the Barbecue Sauce: In a medium saucepan over medium-high heat, hot the extra virgin olive oil. Add in the onion and garlic and cook, stirring occasionally, till soft, about 5 min.
  2. Add in the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, grnd coffee, and black pepper. Bring the mix to a boil, then reduce the heat to a simmer and cook, stirring occasionally, till reduced to 1/2 c., about 10 min.
  3. Puree the sauce in a food processor or possibly blender. Allow to cold, cover and chill till ready to use. Bring to room temperature before serving.
  4. To make the Dry Rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mix into the surface of the tri-tip, cover with plastic wrap, and chill for 3 hrs or possibly as long as 24 hrs.
  5. Follow the grill's instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, till both sides are seared, about 5 min total. Then grill the tri-tip indirectly over medium heat, turning once, till the internal temperature is about 140 degrees for medium-rare, 20 to 30 min more. Allow to rest for 5 min before slicing thinly on the diagonal against the grain.
  6. Build each sandwich with slices of meat and a dollop of sauce. Serve hot or possibly at room temperature.
  7. This recipe yields 6 servings.
  8. Wine Recommendation: Look for a wine with lots of fruit and a bit of acid for balance; a Rhone-style blend from the home of the tri-tip, California's Central Coast.
  9. Comments: Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.