Tri-tip Steak Soup

It's no secret to my friends that I LOVE Tri-tip. It's an amazing cut of beef that is a luscious steak dinner one night and transforms into so many different things the next that it is really a frugal cooks' dream.  Here's what I did with our left over tri-tip last night!

 I made soup. It was really good and even the kids raved. What I love about soup is that you can pretty much use any veggies you have on hand.  I just try to "cook a rainbow" of veggies, so an orange, a green, a white, a red, etc. Other options would be asparagus, zucchini, yellow squash, sweet potato, parsnip, turnips, beets. . .The choices are endless!  If you don't have potatoes throw in some rice for the starch instead.

Here is what's in the bowl above:

Tri-tip Steak Soup

• 1 pound of Grilled Tri-tip cut into bite sized cubes.
• 4 med. potatoes peeled and cubed
• 3 large carrots peeled and cubed
• 1 14 oz can of diced tomatoes
• 1 can of green beans (or a cup of fresh or frozen green beans)
• 1/2 cup sliced mushrooms
• 1 med onion diced
• 2 T minced garlic
• 1 14 oz can of tomato sauce
• 4 cups of veg. stock (or 2c veg and 2c beef broth)
• 2 T butter or olive oil
• 2T red wine (or if you don't use alcohol just use some of the broth or stock) for deglazing
• 2 T prime rib seasoning (rosemary, black pepper, salt, paprika, garlic)
• 1 T kosher salt
• 1T Steak Sauce -- THIS is what I think makes it taste like "steak soup"
• 2T brown gravy mix (to help thicken up the broth)
• Fresh ground black pepper

Directions:

• Heat butter or oil in a stock pot over medium heat. 
• Saute Onion until translucent then add the garlic to caramelize. 
• Deglaze the pan with the wine or some of the stock.
• Pour in the tomato sauce, stocks, seasonings, and steak sauce. Bring to a boil
• Add in the carrots and simmer for 5 minutes, then add the potatoes.
• Cook at a slow boil for 15 minutes and then add the soft veggies (tomatoes, green beans, mushrooms etc).
• Ladle out 1/4 cup of the broth and whisk it with the gravy mix, then stir back into the pot.
• Cook until the potatoes and carrots are fork tender.
• IF you want to use rice instead of potatoes I recommend cooking the rice first and adding it in the last 5 minutes of cooking or you will loose all of your broth to the rice!

Serve with a big slice of buttered crusty bread and enjoy!!

Easy Tri Tip Fajitas with Cilantro-Lime Rice

Fajitas

1 onion
1 bell pepper (I like red or orange better than green!)
Grilled Tri-tip sliced into thin strips
1 pkg Fajitas seasoning
2 T olive oil


In a large frying pan heat the oil over medium heat.
Slice the onion and pepper into strips

Sauté the onion and pepper stirring occasionally, but letting them caramelize slightly before each time you stir.
Remove to a dish and cover with foil.
Add the meat and heat through. Add seasoning mixed per package directions. Bring to a boil, reduce heat and return veggies to the pan and toss to cover.

Serve over rice or in warm flour tortillas. 

Cilantro-Lime Rice

1 cup rice 
1/4 cup chopped fresh Cilantro
zest and juice of 2 small limes
2 cups of chicken or vegetable broth
1/4 cup of water

Cook the rice with the lime zest, juice, broth, and water using your normal method for rice.
Add the cilantro and stir and let stand for 5 minutes before serving.

Top with lettuce, cheese, pico, sour cream, guac, what ever you like!

Grilled Tri-Tip

Marinade

1/4 cup veg oil (I use Canola for it's high smoke point since I'm grilling)

2 T Worchester Sauce

1T lemon juice

1t ground black pepper

1t kosher salt

1/2t red pepper flakes

3-4 cloves of garlic minced

4-5 green onion chopped fine

Whisk all ingredients together.

Marinade meat for at least 30 minutes, over night is even better.

Tri-tip is a cut that likes to be cooked hot and fast and on the rare side.

So temp it at 155 and let it rest to 160.

6-7 minutes per side at 500 degrees under the broiler if you aren't grilling outside should do it.

Let it rest for at least 10 minutes before slicing.

Slice thin across the grain of the meat on a bias for the best tenderness.

I recommend making more than one at a time since there are many wonderful ways to use the left overs!