Seared Tri Tip Slider, Watercress, And Blue Cheese Aioli

Seared Tri Tip Slider, Watercress, And Blue Cheese Aioli
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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.
Servings
0
servings
seared tri tip
Ingredients
  • 4 ounce blue cheese, crumbled
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 cup olive oil
  • pepper, to taste
  • 1 1/2 pound tri tip steak
  • 2 tablespoon olive oil
  • kosher salt, to taste
  • fresh ground pepper, to taste
  • olive oil, for brushing bread
  • 2 rolls, such as la brea bakery telera slider rolls
  • 16 sprigs watercress, half the stems removed
  • 2 slices roma tomato
Directions
  1. 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.
  2. Begin by coating the meat with olive oil and a generous layer of salt and pepper, let sit uncovered for 20 minutes.
  3. 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.
  4. Using a manual meat slicer, set to ΒΌ inch thickness, slice the meat against the grain and portion to 3 ounce portions.
  5. 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.
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