Seared Tri Tip Slider, Watercress, and Blue Cheese Aioli

La Brea Bakery has some amazing game-day ideas that you’re going to love
Contributor
seared tri tip

La Brea Bakery 

With the Super Bowl just about a month away, it’s about time you start thinking about the delectable recipes you’re going to make. La Brea Bakery has some amazing game-day ideas that you’re going to love.

Ingredients

For the aioli:

  • 4  Ounces  blue cheese, crumbled
  • egg yolk
  • 1  Teaspoon  lemon juice
  • 1  Cup  olive oil
  • Pepper, to taste

For the sandwich:

  • 1 1/2  Pound  tri tip steak
  • 2  Tablespoons  olive oil
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • Olive oil, for brushing bread
  • rolls, such as La Brea Bakery telera slider rolls
  • 16  sprigs watercress, half the stems removed
  • slices roma tomato

Directions

For the aioli:

For the aioli, in a food processer, fitted with the blade attachment, place cheese, egg yolk, and lemon juice. Turn processer on it lowest setting and slowly drizzle in the oil; season with pepper. Remove aioli to a food-safe container, cover, and place in the refrigerator until needed.

 

For the sandwich:

Begin by coating the meat with olive oil and a generous layer of salt and pepper, let sit uncovered for 20 minutes. 

Set your grill to medium high heat. Place the meat on the grill and cook for 6 minutes, rotating 90 degrees after 3 minutes. Flip the tri tip over and continue to cook for another 6 minutes, rotating 90 degrees after 3 minutes. Check that temperature reaches 120 degrees F using a meat probe thermometer. Remove the steak and place on a sheet tray lined with a cooling rack; put it in refrigerator and allow to cool down completely. 

Using a manual meat slicer, set to ¼ inch thickness, slice the meat against the grain and portion to 3 ounce portions.

For the assembly of the sandwich, brush inner surface of the telera slider roll with olive oil and toast on grill until a light char appears and bread begins to soften up. Next, place the roll, toasted side up, lay half the watercress evenly over the bottom portions of the bread, followed by 2 slices of tomato. Add your 3-ounce portion of tri tip and top with a dollop of blue cheese aioli. Cover with top portion of roll. Serve immediately.   

 

Watercress Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Watercress Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.