My Facebook friends read about my adventure trying to find tri-tip last Friday morning. I started at Fred Meyer, but they were out. I'd seen Albertson's advertising a special on it, so I went there, but they were out. So I went to the closest Safeway, but they were out. Knowing Costco seems to always have tri-tip, I went there. I'd avoided Costco because I knew I'd have to buy more than I needed, but I was at the end of my rope.

I got a 2-roast pack, took it home, marinated it, oven-roasted it, and served it with sweet potato pancakes and a salad of chopped roma tomato and English cucumber tossed with a little olive oil and salt. But I ended up with a lot of leftover tri-tip.

It's been my experience that roasted meats don't re-heat well. They get an odd flavor. I tried steaming some thin-sliced tri-tip by wrapping it in a wet paper towel and nuking it for 30 seconds for a flatbread wrap, but the odd flavor was there.

Then I tried making French dip sandwiches, letting the tri-tip warm to room temperature for an hour and then dipping it in a simple beef broth jus before putting it on toasted french rolls with butter and swiss cheese. That was okay, but still far from "good".

So I'm putting out the question to my friends and readers: Do you have any tips for making something tasty with leftover tri-tip?

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6 Responses to “What To Do With Leftover Tri-Tip?”
  1. Sheila says:

    What I do with leftover tri tip is to cut it into little bigger than bite size pieces. I cook some
    egg noodles al dente. I then mix the noodles with some cream of mushroom soup, sour cream
    and stir in the meat. I put it into a baking pan then sprinkle some romano chesse on top. I bake it for about 30 minutes. Pair it with some warm dinner rolls and it's yummy.

  2. Renee says:

    I made omlettes and quesadillas. Lots of cheese and cilantro.

  3. Jenni says:

    Don't know if you're still interested, but I make leftover tri-tip burritos.

    Chop meat into small-ish (1/2 inch?) pieces, put in a pot with enough sweet bbq sauce to get it covered, add a small amount of water to make it a touch soupy and mix well. Heat through. Make the burritos with rice, beans, cheese, avocado and tri-tip.

    Almost, but not quite, as good as when it's fresh ;)

  4. Chef heather says:

    I make fajita nachos chop onions peppers how u like em saute in pan with a little olive oil. low heat is absolutly necasary when reheatin red meat. Then add tri tip cubes or strips and a good amount of your favorite taco seasonings. Grab a pan full of chips smother with shredded cheese broil in oven like 5 min utes top with meat and peppers. Also a good way to get rid of left over chips and salsa

  5. Julia says:

    We make homemade pizza and "pull" the tri-tip into shreds (or cut into cubes) and use on the pizza with tomatoes, onlions & peppers. It's the BEST pizza we make!

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