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.
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.
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.