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Omaha




Source of Recipe


Harry's Plaza Cafe, Santa Barbara


List of Ingredients




For the Tri Tip Roast:

Manager Paul Caswell and Chef Tomas Cruz of Harry's Plaza Cafe

1 3 lb. piece of fresh Tri Tip
2 tsp. garlic powder
2 Tbs. ground black pepper
3 Tbs. Kosher salt
4 slices white bread
Worcestershire Sauce, Lea & Perrins, as needed
Tabasco sauce as needed

For the Au-Jus:
2 Tbs. Lawry's Au-Jus Mix
4 cups water
1 tsp. seasoning salt
2 tsp. Worcestershire sauce
1 tsp. celery salt
1 Bay leaf


Recipe



Rinse and clean Tri Tips thoroughly, trim as necessary to remove excess fat and place on a clean pan. In a small bowl blend together the sauces. Using a pastry brush, cover all Tri Tip surfaces, then sprinkle garlic, salt and black pepper evenly over the brushed Tri Tip. Cook in the oven at 275 degrees for 40-45 minutes or until the internal temperature reaches 140 degrees. Let it rest for about ten minutes before cutting.
To prepare Au-Jus: While Tri Tip is cooking, bring water to a boil, add the rest of the ingredients and simmer for about 30 minutes.
On each of four separate plates, place eight oz. of sliced Tri Tip (about 1/2" thick, make sure to cut it against the grain) over a slice of white bread, top it with two oz. of Au-Jus. Serve with more Au-Jus on the side, seasoned fries and your choice of salad.