Okay, so yesterday I cooked up this massive tri-tip. It was glorious, seriously, but there was SO much left over. I hate wasting food, so I’ve been on a mission to use it all up in tasty ways. Let me tell you, it’s been a delicious journey!
Day 1: The Obvious (and Delicious)
First things first, I sliced up some of the cold tri-tip. Nice, thin slices. Then I grabbed some good, crusty rolls – you know, the kind with a bit of chew. I layered the tri-tip on the rolls, added some horseradish sauce (gotta have that kick!), and boom! Instant, amazing sandwiches. My family devoured them, and I felt pretty good about round one of leftovers.
Day 2: Getting a Little Fancy
Today, I wanted to do something a little different. I still had a good chunk of tri-tip left. I diced it up into smaller pieces this time. I also chopped up some onions and bell peppers.
I heated up some olive oil in a big pan, tossed in the onions and peppers, and cooked them until they were soft. Then, I threw in the diced tri-tip, just to warm it through and get it a little bit browned on the edges. Seasoned it all with some salt, pepper, and a bit of garlic powder – simple, but so good. I had some left over cooked rice and mixed every thing together. Yummy!
- Step 1: Dice tri-tip.
- Step 2: Chop onions and peppers.
- Step 3: Sauté veggies in olive oil.
- Step 4: Add tri-tip to pan, warm through.
- Step 5: Season and serve!
Day 3: The Grand Finale (Maybe?)
I think I’m nearing the end of the tri-tip. I’m planning to make some kind of tri-tip hash tomorrow. I’ll dice up some potatoes, cook them with more onions (because, why not?), and add the last of the tri-tip. Maybe crack an egg on top? We’ll see. I’m kind of making it up as I go along, but that’s half the fun, right?
The main thing is no waste, and making good meals for the family. I have to say, Mission accomplished!
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