Tri Tip Steak (Frugal Man’s Filet)
This is the frugal man’s filet mignon. When tri tip roasts are on sale you can pick one up for around $3.99 per pound. From this roast you can cut about four nice 2” steaks and have lots of meat left to turn into a great beef stew. This can be a very inexpensive and flavorful cut of beef if seasoned and cooked properly. You will not get the butter tenderness of the fillet but you will get a very tender piece of meat with a great beef flavor.
4 2” tri tip streaks trimmed
2 tbsp. All purpose spice rub
1 tbsp. Olive oil
1 tsp. Butter
Season the steaks with the all-purpose spice rub and let sit at room temperature for around 30 minutes. Heat the olive oil and butter in a skillet over medium heat. Add steaks, brown on both sides cooking to a medium rare doneness. Transfer to a plate and let rest for ten minutes before serving. Serve with steamed asparagus and roasted potatoes. You can eliminate the butter if you are watching calories without hurting the outcome.
This is one of the simplest meals I make that is so good. I cook the chicken in a crock-pot on low for 4-6 hours covered with red chili sauce, as hot as you like it. When the chicken is done all you need to do is shred the chicken, heat up some beans, make some salsa and guacamole, and have a feast.
Chicken thighs, boneless and skinless
All-purpose spice rub
Red chili sauce
Black beans, rinsed and heated
Shredded Cheese, your favorite, I use a Mexican blend
Anything else you like inside your burritos.
Place the chicken thighs in the crock pot, season with all-purpose spice rub, and cover with red chili sauce. Cook on low for 4-6 hours. Remove chicken for the crock pot and shred. Cover the chicken with some of the red chili sauce.
Steam your tortillas and create your burrito. We like to add the cheese first, and then beans, then chicken and salsa followed by guacamole. Do whatever way you like, this is a meal easily made yours, enjoy.
Photos will be posted early this evening after we go to the five year old birthday party at a park and it looks like rain in lovely Southern California, hope not.
You may notice, I am back to my original menu plan for today. My menu took a beating this week, I hope I can somewhat follow it for next week. I will post my new menu later today. Happy creating.
Start your day off right or have this easy dish for dinner. Once the juice is sauteed out of the tomatoes you get this marvelous flavor that goes fantastic with the eggs.
4 Eggs, beaten
1 Roma tomato, chopped
¼ Yellow onion, chopped
Salt and pepper
1 tbsp. Olive or coconut oil
1 tbsp. Herbs, dried, your favorite
2 oz. Cheese, shredded
2 tbsp. Chives, chopped
Heat oil over medium heat, add onions and tomatoes, season with salt and pepper. Stir often cooking until the liquid evaporates. Add beaten eggs, season with herbs. Stir until the eggs are still slightly runny and add cheese. Stir to combine and melt. Serve with chives on top.