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Old 07-02-2016, 11:02 PM   #11
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I usually slice it and eat it cold while making dinner the next night
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Old 07-02-2016, 11:17 PM   #12
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Those of us out west who have access to the famous tri tip cut often have leftover steak. I've solved part of that problem"?" by cutting off the smaller triangle end, and doing it with two separate cooks on the grill. Since we prefer rare beef, it also helps with not over cooking the small end.
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Old 07-03-2016, 12:12 AM   #13
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Yep Kay, I've been doing that with tri tip as well - except it's in 3 separate cuts for just me, unless I'm having guests. Works perfectly!
Cutting off that thinner triangle end and grilling it separately sure does help, as you say - for those of us that like rare to maybe med rare at most, that little end piece always gets overcooked if the tri tip is left whole.
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Old 07-03-2016, 01:07 AM   #14
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Quote:
Originally Posted by Cheryl J View Post
Yep Kay, I've been doing that with tri tip as well - except it's in 3 separate cuts for just me, unless I'm having guests. Works perfectly!
Cutting off that thinner triangle end and grilling it separately sure does help, as you say - for those of us that like rare to maybe med rare at most, that little end piece always gets overcooked if the tri tip is left whole.
Not to mention Cheryl, that little triangle end cut on the whole tri tip makes for a delectable nugget of meat for long and slow pulled beef with salsa in a crock pot or Nesco roaster.
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Old 07-03-2016, 01:32 AM   #15
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I can't find my picture,
but
IF there's leftover steak in our house
next morning it's Steak Eggs Benedict, but
rather than Hollandaise, I make Béarnaise Sauce,
and a dash of smoked paprika on top
also
rather than an English Muffin
I use split Buttermilk Biscuits...
I make this dish just on a rare occasion for my Mother and I ...
DH's plate is just minus the sauce,
"It's too creamy, I don't like creamy, eeeewwww, that smells gross, how can you guys eat that ..."
[please insert whiny 10 year little boys voice here for the proper effect ... ]
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Old 07-03-2016, 01:34 AM   #16
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Beef Broccoli
MMM!
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Old 07-03-2016, 01:35 AM   #17
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wait, wait!
Beef Pot Pie, my husband just calls is Meat Pie
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Old 07-03-2016, 01:39 AM   #18
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Quote:
Originally Posted by Kayelle View Post
Those of us out west who have access to the famous tri tip cut often have leftover steak. I've solved part of that problem"?" by cutting off the smaller triangle end, and doing it with two separate cooks on the grill. Since we prefer rare beef, it also helps with not over cooking the small end.
K, isn't that what they call Beef Tips as well as a dish called Burnt Ends?
I bought Tri Tip at Costco in Hawaii all the time, but now that we eat less red meat, I've been buying their Flank Steaks, don't ask me why, but DH likes it better now.
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Old 07-03-2016, 06:55 AM   #19
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Here's a dish I mentioned before. My mother used to make it with leftover steak or roast beef. We called it ragu, although it isn't really ragu as in the popular european style because it has no tomato in it at all...
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Old 07-03-2016, 06:58 AM   #20
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Quote:
Originally Posted by Kaneohegirlinaz View Post
K, isn't that what they call Beef Tips as well as a dish called Burnt Ends?
I bought Tri Tip at Costco in Hawaii all the time, but now that we eat less red meat, I've been buying their Flank Steaks, don't ask me why, but DH likes it better now.
"Burnt Ends" come from the "point" of a smoked brisket. If I'm not mistaken, the most common cut used for "Beef Tips" is from the sirloin.
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