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Tri-tip Bruschetta w/ Tomato-Olive Salsa




Source of Recipe


Oregon Beef Council


Recipe Introduction


This isn't really a BBQ recipe but since I don't buy pre packaged Tri-tip I do BBQ one up when I make this recipe. I suggest using the Tri-Tip with Oregon Rub to make this. However if you are in a hurry I suppose a prepackaged Tri-tip will work almost as well. ;)


Recipe Link: http:///www.orbeef.org/tri-tipbruschetta.htm

List of Ingredients




1 package fully cooked beef tri-tip (1 ½ - 2 pounds)
1 loaf crusty French bread , sliced ½ inch thick
1/3 cup olive oil
1 teaspoon garlic salt
¾ cup shredded mozzarella cheese
Tomato-Olive Salsa

Tomato-Olive Salsa

1 large tomato, diced
¼ cup chopped kalamata olives
3 tablespoons chopped fresh basil
2 tablespoons reserved olive oil mixture


Recipe



Heat beef tri-tip according to package instructions. While tri-tip is heating, combine olive oil and garlic salt. Reserve 2 tablespoon for salsa. Preheat broiler. Place bread slices on baking sheet. Brush remaining olive oil mixture on bread. Broil 2-3 minutes until lightly browned. Prepare Tomato-Olive Salsa by combining all ingredients in a medium bowl. Set aside. Carve heated tri-tip cross grain into thin (1/4 inch thick) slices. Place sliced tri-tip on toasted bread. Top with Salsa. Sprinkle with cheese. Broil 4-5 minutes or until cheese melts.