OVEN-ROASTED TRI TIP STEAK
Oven-Roasted Tri Tip Steak is an economical cut that's flavorful and tender
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Use a roasting pan with a rack on the bottom.
- Rub the roast liberally with the Santa Maria rub. Place meat in the prepared roasting pan.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat for another 10 minutes, until an instant-read thermometer inserted into the center reads 125 degrees F (for medium rare). Let rest for 10 minutes before thinly slicing against the grain.
Nutrition Facts : Calories 457 kcal, Carbohydrate 3 g, Protein 59 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 184 mg, Sodium 1896 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
HERBED SCALLOPED POTATOES AND ONIONS
You can prepare this side dish in the morning, then put it in the oven later.
Provided by Autumn Pumpkin
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
- Layer potatoes and onion in prepared baking dish.
- Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
- Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g
TRI-TIP STEAK WITH TOMATO ROMESCO
Provided by Mark Bittman
Categories dinner, easy, weekday, steaks and chops, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 500 degrees. Generously season both sides of steak with salt and pepper. Put a large cast-iron skillet over high heat. When it is very hot, add steak to one side of pan and tomatoes, almonds, garlic cloves and jalapeños, if you are using them, to the other. Sear steak for 3 to 5 minutes, stirring tomato mixture once or twice.
- Once a nice crust has formed on one side of steak, turn it over, carefully transfer the now-charred tomato mixture to a food processor, and put pan in oven. (If tomatoes are not a bit blackened, leave them in pan and check again after a minute or two in oven.) Cook until steak is rare to medium-rare, about 6 to 12 minutes longer depending on its thickness (an instant-read thermometer will register 125 degrees when steak is medium-rare). Transfer steak to a plate and let it rest for 5 to 10 minutes.
- While steak is cooking or resting, add vinegar and olive oil to tomato mixture in food processor, and season with salt, pepper and pimentón or chili powder if using. Process, adding more olive oil or vinegar as you like, until mixture reaches desired consistency. Sauce should still be a little crunchy from almonds.
- Slice steak thinly, against grain. Serve with sauce.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 7 grams, Sodium 293 milligrams, Sugar 1 gram, TransFat 1 gram
TRI TIP ROAST AND POTATOES
This meat has a lovely, simple seasoning that will satisfy all of your meat-and-potatoes eaters.
Provided by Donna Thiemann
Categories Roasts
Time 50m
Number Of Ingredients 7
Steps:
- 1. Set oven to 425*F. Place Tri Tip roast in a large roasting pan with the fat side up. Season well with the spices and seasonings from above. Set aside as we prepare the potatoes.
- 2. Scrub the potatoes and cut off any nicks, then prick each potato with a fork. Microwave all the potatoes on a plate for 8 minutes. This par bakes the potatoes so they can sit around the roast and be done on time with the meat.
- 3. Place the potatoes around the roast. Spray the potatoes with Pam and sprinkle with sea salt.
- 4. Place roast and potatoes in the oven. Set Timer for 30 minutes. Meat is done when: Thermometer reaches 140*F for medium rare. 150-155 for medium and so on. Let roast cool 10 minutes then carve and serve. Comes out juicy and the potatoes are soft and fluffy inside with a delicious skin.
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
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