10 Delicious Ways to Make Leftover Tri-Tip:

The Tri-Tip is a delicious slab of beef that an abundance people relish in part because the meat offers robust flavor and, due to its size works great with many cooking methods. It makes a great roast, but could also be prepared for grilling in order to enjoy it as dinner. But what if you have remnants left over?

Why waste it on nothing but good beef when you can turn a lovely cut of meat into something else entirely? But on the off chance that you do, we have a handful of creative leftover tri-tip recipes here to ensure none of your meat goes to waste.

1. Tri-Tip Tacos:

Of course, for a lot of people — myself included!— taco night is one of the most common (and delicious) ways to enjoy left over tri-tip. We had some beef slices left over which was perfect and you could put anything on top of it.

Ingredients:

• LEFTOVER TRI-TIP (THINLY SLICED OR SHREDDED) – 2 cups
• 1 tablespoon olive oil
• small onion, diced
• bell pepper, diced
• 1 tablespoon taco seasoning
• Corn or flour tortillas
• Shredded lettuce
• Chopped tomatoes
• Sliced jalapeños
• Shredded cheese
• Sour cream

Instructions:

Heat the olive oil in a skillet over medium heat. We cook the chopped onion and bell pepper until they soften up a bit, then we add some color by letting them caramelize for awhile.

Shred or chop the tri-tip and put in a skillet on medium along with taco seasoning. Allow to cook and heat through.

Warm the tortillas to package instructions.

Serve beef mixture on warm tortillas with shredded lettuce, chopped tomatoes, sliced jalapeños, cheese and sour cream.

Excellent way to kill that oh so true taste of tri-tip, with a hand-held goodness these tacos.

2. Tri-Tip Stir-Fry:

Stir-frying, quick and versatile as it is now entails one more way to turn last night’s meat into tonight’s new meal. A healthy and quick to make dinner using with leftover tri-tip.Configure Pin 2 from 3 votesPrint RecipeCourseDinnerCuisineMongolianKeywordtritipPrep Time5 minutesCooking20 minutesTotal Time25 minutesIngredientsleftover tritravel tip steakstrivewarm water1/2 inch ginger, minced4 whole garlic cloves1 tablespoon peanut Oilsalad whitened onion trimmedpinch saltwaterflouringsesame oilscallions shrimp peeledcornstarchclovesInstructionsSlice leftovers:— Depart steaks or on hand fillets across the lower end into at least six equal-length rows.

Ingredients:

• 2 C tri-tip leftovers, thinly sliced
• 2 tablespoons vegetable oil
• cup broccoli florets
• red bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• Cooked rice or noodles

Instructions:

In a large skillet or wok, heat some vegetable oil on high. Add the garlic and stir fry for a further 30 seconds until fragrant.

Stir in broccoli, red bell pepper and snap peas; stir-fry 3-4 minutes or until vegetables are crisp-tender.

Add other remaining tri-tip slices, and sear for another 2-3 minutes to get them warmed through.

Combine the soy sauce, hoisin and oyster sauces.

Sprinkle each with the almonds before serving, and stir-fried vegetables on a plate of coarse rice or noodles.

It is also one of quickest things you can make, and a simple option to work in vegetables.

3. Tri-Tip Sandwiches:

If you have some leftover meat, try these heart tri-tip beef sandwiches. So well, good for lunch or a quick and dirty dinner.

Ingredients:

• 2 cups thin sliced leftover tri-tip
• 2 links of bratwurst; I used chicken and apple below4 ciabatta rolls(in?? the pics above) or sandwich buns
• 1 cup sautéed mushrooms
• 1 cup caramelized onions
• 4 slices provolone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise

Instructions:

Oven to 350°F (170°C). Cut the ciabatta rolls in half and place them cut-side down on a baking sheet.

On the other cut sides of rolls spread mayonnaise and dijon mustard.

Divide tri-tips among bottom halves of rolls. Listo los champiñones salteados, las cebollas caramelizadas y un poco de queso provilone.

First off, place your sandwich halves under the grill for 2-3 minutes or until the cheese is melted and bubbly.

Cut the top halves of buns and cover with hot mixture.

Like, they are really tummy-filling tasty and sooooo pairs perfectly with the leftover tri-tip!

4. Tri-Tip Salad:

If you’re looking for something much further on the side of light, but still in keeping with a healthy appetite, order up some tri-tip salad. Fruity Fresh & Filling, perfect for lunch or Dinner recipe Easy and quick to put together with A list of ingredients.

Ingredients:

• Ready to break off and serve! 2 cups leftover tri tip
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup balsamic vinaigrette

Instructions:

Arrange salad greens on serving dish.

Cherry tomatoes, cucumbers strips, red onion and crumbled blue cheese.

Arrange sliced tri-tip evenly over the salad.

Drizzle with balsamic vinaigrette and enjoy!

This tri-tip salad is the perfect example of circumstance, letting flavor come where we can while keeping it light and refreshing.

5. Tri-Tip Chili:

Chili, however is one of those incredibly comforting and versatile things that you can throw as much leftover tri-tip from last nights grill it in until your (well heart actually) content. Is this a luscious chili recipe or what, friends; bring the worst of winter cheer (or beef- steaks) needed!

Ingredients:

• 2 cups leftover tri-tip diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 14.5 oz can diced tomatoes
• Can Kidney Beans (10.
• 1 15-Ounce Can of Black Beans Rinsed and Drained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

In a large pot over medium heat, add olive oil. Softening Onion and Garlic

Stir in diced bell pepper, and let cook for another 2 minutes.

Stir in the tri-tip, tomatoes with juice, beans (rinse black but leave kidney bean liquid on); chili powder and cumin.

Bring to a simmer and keep on low for 20-30 minutes, allowing the flavors meld.

Season with salt and pepper to serve.

Great for freezing and reheating well makes it perfect meal prep.