I have been on a BBQ’ing kick lately and I just love it! Nothing beats summer BBQ’s. I don’t care if you have a charcoal grill or gas grill, it’s all amazing!! I love the smell of burgers cooking, hot dogs, chicken and even veggies. But I have to admit the best smell is steak. Mmmm, love my grilled steak. I don’t eat it to often, but when I do, it’s gotta be good!! So good that you can get two meals out of it without a lot of effort, well today is one of those days and I have two meals with basically one prep!
The other day I received a wonderful package from my Friends over at Miners Mix. They sent me a kaboodle of rubs and spices to use on my grilled goods. They even sent me two, not even released rubs, which is hotBanero and Fire in the Hole. The Fire in the Hole Pepper, he wrote -Careful!- on the label. I am intrigued by that one, I like it hot, but how hot is it? I honestly don’t know yet, because I haven’t tried it, but you better believe I will! Dave over at Miners Mix said this about The Fire in the Hole rub, “In fact, we have a T-shirt coming out promoting that rub with the phrase “Yep, Yer Rectum DOES Have Taste Buds” I just about cracked up! I thought it was so funny that I had to call my Husband to tell him. He was laughing! Now I can’t wait to try it!!!! Ummmm, well, maybe I won’t? Ok, you know I will!! Believe me, after my Husband, you will be next to know how I liked it and how hot it is!
But since I am making dinner for my Husband and I, and I know he doesn’t like spicy so I went with Miners Mix Original Steak Seasoning & Rub. The spice smells good, I can smell chili powder and garlic, but it wasn’t a hot spicy smell. I bought a 1.81 pound Tri Tip Roast and the night before grilling I rubbed the Steak Seasoning all over my meat and placed it in the fridge. The next day when I took it out, it smelled amazing!! Yah, baby, time to grill my big bad boy up!!!
The two meals that came out of this amazing grilled tri tip steak with a side of roasted peppers and onions is of course the steak plain, which is the way my Husband likes it and then their is the Jennifer way which is on a sandwich! You know I love my sandwiches. I have been so good at not eating bread the past week, that I treat myself once a week to an amazing sandwich, and yes this is an amazing sandwich! Amazing!!!! Sorry that is the only word I can think of!
Man this sandwich was good! It was made with the Grilled Tri Tip, the roasted peppers and onions, some fat-free jalapeno cheese, and few banana peppers and my Southwest Apple Butter BBQ Sauce I posted last Friday. I know I say this every time, but dam this is one of the best sandwiches I have ever had! It wasn’t spicy at all, it was just perfect! It kind of reminds me of a sandwich that I would get at a gourmet sandwich shop, maybe even better??
I used a sweet french baguette roll and to save calories and to add more ingredients, I hollowed out the middle of the bread. I went from 4 oz to 2.8. Not a bad calorie saving. I love doing this, not only to save calories, but I could fit more on it, like lots of peppers and onions. Ohhhh, I’m drooling thinking about it! The steak cooked perfect too! It wasn’t chewy and the rub on it, gave it an amazing flavor. A key to cooking tri tip, since it is so lean is to really put a rub or a marinade on it the night before. It makes it tender and perfect! My Husband absolutely loved it and he’s not a tri tip fan, he’s more of a Ribeye kind of guy! He actually ate his steak slow and savored every last bite. We had a 1.81 oz roast and by the time we or should I say he was done, we had about 7 oz left. Perfect for leftover sandwiches!!!
Roasting the peppers and onions is super easy. I just cut my veggies into chunks and skewed them on a metal skewer, however if you use wooden ones, be sure to soak the skewers for 20 minutes in water. You don’t want them to burn. Then I brushed on a little bit of olive oil and sprinkled with pepper. I love my peppers like this the best! They get a nice char taste to them and I don’t even mind eating the burnt pieces.
My recipe section is going to have both options for the steak and the sandwich. I’ll also have to calorie counts so you can see the difference. Let me tell you, you have to make the sandwich! It really is amazing! I am happy to find fat-free jalapeno cheese at my local grocery store. It’s only 40 calories an ounce! It’s hard to find a good cheese that is low in calories. The only thing I don’t care for with fat-free cheese, is that it doesn’t really melt well, but it still tastes fabulous!!! It’s really good on crackers too!
- 1.81 lbs. Boneless Beef Tri Tip Roast
- 1½ tbsp Miners Mix Original Steak Seasonings and Rub
- 1 medium green bell pepper, seeded, cut into chunks
- 1 large yellow bell pepper, seeded, cut into chunks
- ½ large red bell pepper, seeded cut into chunks
- 1 medium onion, peeled, cut into chunks
- ½ tbsp olive oil
- Salt & pepper to taste
- **For the sandwich, One serving**
- 1 french baguette roll, hollow out the middle
- 2 oz tri tip steak, cooked
- ½ cup peppers and onions
- 1 oz banana peppers
- 1 oz jalapeno cheese, fat free
- 1 tbsp. BBQ Sauce (your favorite)
- The night before roasting rub your beef with your seasoning rub. Place in plastic wrap or a large baggie and place back in the refrigerator.
- The next day, about 30 minutes before your ready to grill your beef, take it out of the refrigerator and let it rest at room temperature. In the mean time, rub some olive oil on your grill grates and set the heat to medium.
- Place tri tip on grill, and cook over medium heat. After 5 minutes. flip the steak. Cook for 15 minutes, flip steak. Cook until internal temperature reaches 155 for medium or 160 for well done.
- Place steak on a plate and let it rest for 5 minutes. Cut steak thin against the grain.
- To prepare the onions and peppers, skewer them on a a metal skewer or if you use a wooden one, soak the skewers in water for 20 minutes. Skewer the vegetables rotating between the colors. Brush with olive oil and salt and pepper, if desired. Place vegetables over low heat on the grill, and rotate every 5 minutes until lightly charred. Serve a long side of the steak.
- To make sandwich, place peppers, onions and banana peppers on the bottom roll, top with steak and cheese. Place in the broil and cook just until bread starts to turn lightly golden and cheese has softened, about 2 minutes. Top with barbecue sauce.
Calories for one sandwich: 367, Fat: 6, Cholesterol: 33, Sodium: 730, Potassium: 110, Carbs: 52, Fiber: 3, Sugar: 3.7, Protein 27
I really am loving all of the goodies that Miners Mix sent me. I think there prices are pretty good and if you want a different spin to your grilled goodies, vegetables or other meals, I recommend checking them out. You just may find something that grabs you. They gave me a recipe to use with their Garlic Cheese Bread mix, and I will tell you it’s a recipe that is right up my alley and doesn’t involve bread. I will be sharing that with you soon! I am so excited to make it. Plus I am going to try their recipe on the package for the bean spread. You know I am all about the beans!! Oh speaking of beans, my Husband actually snuck a can of beans in the grocery cart. I think he’s coming around to my side. Oh and I showed him the white kidney beans, and he said I never heard of white kidney beans. I said oh, you never had them? He said no! I laughed to myself because those are what I used to make his blondies that he ate all up. ha ha I am still laughing thinking about it.
Well my Friends, time to get going. My dog is outside staring up the tree and it’s dark out, so I need to grab him and bring him in.
P.S. Miners Mix sent me the package of seasonings and rubs to try out,a ll of the opinions are my own and they didn’t pay or ask me to say it.