This morning I drove into town to visit the farmers market. I picked up local made feta cheese, peas, radishes, new potatoes, asparagus, spring onions, and arugula. On the way home, I stopped at the grocery and bought a tri-tip roast.
I blanched the asparagus and chilled it to use in a salad later this week. The peas will go in tomorrow's bacon, peas, and penne meal.
For the potatoes, I used the Ina Garten No Eggs No Pickles Potatoes Salad recipe to make a potato salad sauce. Some of the Spring onions are mixed into it.
I steamed the new potatoes after I cleaned them up and quartered them. The salad now sits in the refrigerator chilling.
After the potato salad went in the refrigerator, I tackled the roast. The first step was to clean it up.
No one wants to eat something with that much fat and silver skin. I spent about 15 minutes and wound up with a much more attractive chunk of meat.
The roast now sits in a plastic bag in the refrigerator to become flavorful.
Where is this all headed? Why to the grill, of course!
I will build the fire on one side of the grill and place the roast on the other. I will cover and cook until the meat registers 115 degrees. Then I will move it over the coals and char the exterior while pushing the temperature to 125 degrees. After I rest the meat, I will slice the roast thinly across the grain as if it were flank steak.
When it all comes together the plate looks like this:
Post a Comment