Tri Tip Steak (Frugal Man’s Filet)


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.

Ingredients:

4          2” tri tip streaks trimmed

2 tbsp.  All purpose spice rub

1 tbsp.  Olive oil

1 tsp.   Butter

Directions:

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.

Steak Marinade


Don’t be concerned about the heat of the chili, when you cook the meat the heat reduces.  The chili helps tenderize and flavor the meat.

Ingredients:

1  Chili, your favorite hot variety

3  Garlic cloves

1/2  Yellow onion

Olive oil

Balsamic vinegar

Salt and pepper

Directions:

Place the chili, garlic, and onion in a food processor and chop until everything is combined.  Keep the machine running and add equal parts of the oil and vinegar.  When blended add salt and pepper to taste.  Cover your meat with the marinade at room temperature for about 20 minutes.  Cook the meat on the non marinated side first then flip to finish.

Vegetable Couscous


Vegetable Couscous

Ingredients:

1 carrot diced

1 Italian squash diced

1 small onion, yellow or red, diced

Salt and Pepper to taste

2 tbs Olive oil

1 can 14oz chicken stock

1 cup couscous

1 tbs extra virgin olive oil

 

Directions:

In a medium skillet, heat olive oil over medium heat.  Add carrots and sauté till starting to get soft.

Add onion and sauté till soft.  Add Italian squash and sauté for a few minutes.

Season with salt and pepper.

In a medium sauce pan bring the chicken broth to a boil.  Add couscous, stir then remove

from heat and cover for 5 minutes.  Add the vegetable mixture, stir to combine.

Serve with some extra virgin olive oil on top.

 

Serves 4