BBQ Tri Tip, Chimichurri and a {Meal Plan}

03.09.19_tri-tip-meal-plan

Generally, I cook with leftovers in mind. Not only for me, as I do like to eat most of my lunches at home, but for my kids as well. They come home from school STARVING (I have all boys) and need a mea – not a snack – a full on meal! As mentioned…I have boys – lots and lots of boys and they LOVE their meat. 

This Tri Tip recipe has become a top 5 favorite and is so easy that even my friends who don’t know how to navigate in the kitchen, can master it. Make the rub, throw it on the meat, put in the fridge overnight. Google how to BBQ a Tri Tip (according to the type of BBQ you have) and you’re good to go. My #2 has inspired the addition of the Chimichurri(his favorite condiment) and the best part about this big hunk of meat…leftovers! Sandwiches make the perfect after school meal, especially with a really great brioche bun (my personal favorite here).

Lunch for dinner is my motto and the more I can create meals that spill into the next day – the better. This weeks meal plan is all about the leftovers. What’s your favorite way to use leftovers? I NEED to know!!

Hey – and don’t forget to set your clocks ahead tonight. Tomorrow, will be a day filled with just a little more light!

Happy Eating!

 

BBQ Tri Tip + Chimichurri

yield: 6 servings


ingredients

Tri Tip
1 tsp. kosher salt
1 tsp. ground espresso powder
2 tsp. brown sugar
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. coriander 
1/2 tsp. chili powder
1/4 tsp. red pepper flakes (optional)
2-3 lb. grass fed Tri Tip

Chimichurri Sauce
1/2 cup olive oil
1/4 cup red wine vinegar
1 cup fresh Italian parsley
1/4 cup fresh basil leaves
1/4 cup fresh oregano
4 cloves garlic
1 tsp. red pepper flakes
1 tsp. kosher salt
juice of fresh lemon

instructions

Tri Tip:
• pat meat dry and put in a glass baking dish.
• combine all ingredients for the rub. cover meat completely with the rub.
• cover meat with plastic wrap and marinate 6 hours or overnight.

Chimichurri Sauce
• throw all ingredients in blender or Vitamix and pulse several times until completely blended.
• can be stored in air tight container for up to a week.

• light BBQ and grill according to instruction manual for your specific BBQ.

 

Sunday 3/10/19:
Tri Tip
Chimichurri
Roasted Yams
Steak house salad with this yummy vinaigrette
Skillet Brownies

Monday 3/11/19:
Vegetarian Cauliflower Curry
Brown Rice
A simple green salad

Tuesday 3/12/19:
Roast Chicken (sometimes I make 2)
Arugula Salad with simple Lemon Vinaigrette (equal parts fresh lemon juice and good olive oil – S+P) w/cherry tomatoes, shaved parmesan.
Baked Asparagus + Spinach Risotto – so good and in one of my favorite books: Patricia Wells’ Trattoria

Wednesday 3/13/19:
French Onion Soup
My Favorite Salad
(use up leftover chicken from the night before)

Thursday 3/14/19:
Turkey Meatballs (Fresh from my freezer) – it’s a no prep day!
Pasta or Zucchini Noodles – or both
French Bread Pizza (leftovers go in tomorrow’s lunch box)
Roasted Broccoli

Friday 3/15/19
White fish soft tacos 
Guacamole
Ice Cream Bar w/Homemade Magic Shell

Saturday 1/23/19
Reservations…

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