Appetizers
Beef Tri-Tip, Point Reyes Blue Cheese and Roasted Red Peppers on Crostini
Stephen & Walker
243 Healdsburg Avenue
Healdsburg, CA 95448
trustwine.com
- RECIPE YEAR: 2015
- RECIPE BY: Nancy and Tony and Family
- YIELD: Serves 8
- PAIRS WELL WITH: Stephen & Walker
Sizzling bite-sized steak on toasted bread revisits the flavors of the summer garden and grill. We spend loads of time in the garden, and on summer nights, we grill multiple dishes from the garden. Our favorite is this pairing of the Petite Sirah Dry Creek Valley with beef off the grill and just a dusting of Point Reyes blue cheese on top. See for yourself. Santé! - Nancy
Ingredients:
- Chopped garlic for marinating
- Herbs of choice for marinating
- Salt and freshly ground pepper, to taste
- 1 beef tri-tip, 1 1/2 to 2 pounds
- 2 sour or sweet baguettes, cut into 1/2-inch rounds
- 2 cups extra-virgin olive oil
- 2 jars Mezzetta roasted red bell peppers
- 1/2 pound Point Reyes blue cheese, crumbled or thinly sliced
Directions:
In a small bowl, combine the garlic, herbs, salt and pepper. Rub the mixture on the tri-tip and refrigerate overnight. Prepare a low to medium fire in a grill; the internal temperature should be 350°F. Place the tri-tip on the grill over direct heat and close the lid. Cook for 15 minutes per side and turn the meat 3 times until an instant-read thermometer inserted into the center of the meat registers 145°F, about 45 minutes total. Transfer the tri-tip to a cutting board, cover loosely with aluminum foil and let rest until cool to the touch, about 30 minutes. Cut into bite-sized pieces, about 2 inches by 1 inch (enough to cover the bread slices and look lovely and enticing). Set aside in a bowl. Brush the top of the bread slices with the olive oil. Slice the bell peppers into strips about 1 inch by 1/2 inch to place on the bread slices. Set aside in a bowl. To assemble the appetizers, top a bread slice with 1 slice of meat, 1 bell pepper strip and some cheese. Sprinkle with a pinch each of salt and pepper, if needed, and place on a plate. The next step is to taste one yourself. If it is not to your liking, then change the order of construction until it's perfect to YOUR liking. Then assemble the remaining appetizers and serve. Remember to always have the Stephen & Walker Petite Sirah Dry Creek Valley ready to serve with this lovely dish! Santé, my friends! – Nancy!
