Cherry Kissed Tri Tip Flatbread
Sweet, smoky, and just the right amount of spicy — it’s everything we lall ove about warm weather “eats.” Thin-sliced US Wellness Meats Tri Tip Roast gets a bold flavor infusion from Profanity Jam’s Cherry Habanero jam, sous vide to a perfect 135°. I’ve layered it with a quick spicy aioli, peppery arugula, cooling cukes, marinated onions, roasted red bells and crumbled feta. It’s picnic-ready, make-ahead friendly, and guaranteed to steal the show — one cherry-kissed bite at a time.
PREP TIME
20 minutes
COOK TIME
18 hours
INGREDIENTS
17
Serves: 4-6
Ingredients
- 1 whole1 whole1 whole Beef Tri-Tip Roast - US Wellness Meats
- .5 cup.5 cup.5 cup Cherry Habanero Jam - Profanity Jam
- 3 Tbsp3 Tbsp3 Tbsp Original Balsamic Vinegar - Kosterina
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 4 - 6 cloves4 - 6 cloves4 - 6 cloves Garlic
- 1.5-2 Tbsp1.5-2 Tbsp1.5-2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Rosemary, Fresh, finely chopped
- 2 tsp2 tsp2 tsp Citrus Chili Salt - am.Niccoli
- 1.5 - 2 tsp1.5 - 2 tsp1.5 - 2 tsp Black Pepper
- 1.5 - 2 tsp1.5 - 2 tsp1.5 - 2 tsp Extra Virgin Olive Oil
- Arugula
- Mini Cucumber, thinly sliced
- Red Onion, marinated, see NOTE
- Feta Cheese, crumbled
marinade
for optional sear
optional toppings for serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare Sous Vide setup according to manufacturer’s directions and set your immersion circulator to 132-135°F.
- Mix all the marinade ingredients together in a small bowl, whisking well to combine. Reserve half of the marinade for use on the flatbread sandwiches..
- Place the tri tip in a prepared bag to vacuum seal or If you don't have a vacuum sealer, you can use a zipper bag and the water displacement method to remove excess air. Add the other half of the marinade to the bag with the tri tip and massage to distribute the marinade evenly. Prepare bag for immersion by vacuum sealing the bag or using the zipper bag method
- Cook sous vide for a minimum 3-6 hours or up to 24 hours, refilling water as needed, at 132-135°F.
- Afterward, remove the tri tip from the bag (discard marinade) and pat it dry with paper towels. Place it on a baking rack set on a baking tray. Rub the olive oil over the top of the tri tip and set under the broiler (about 6-8” away) until you have a nice sear on the surface, should only take a few minutes. Remove from the broiler and immediately spoon/brush the top with 2-3 tablespoons of the reserved marinade. Let tri tip rest while you prepare toppings for flatbread sandwiches.
- Mix the mayo with 2 tablespoons of the reserved marinade in a small bowl, stirring well to combine, essentially creating a tasty aioli to slather on the flatbread–gather remaining toppings of choice, time to slice that tri tip!
- Thinner > thicker and = tender slices!! You MUST slice it against the grain, by cutting perpendicular to the direction of the long muscle fibers, as well as identifying where the grain changes direction (unique to a tri tip and usually at a corner) is crucial, and slicing across that change will yield the most tender slices.
- To assemble, spread a dollop of the aioli on the flatbread, top with a handful of arugula and add a pinch of salt, add sliced cucumbers, sliced tri tip, marinated onions, roasted red bells and feta, or toppings of choice. Finish with a little drizzle of that reserved marinade.
Notes
To take on the go, simply place each element in an airtight/sealed bag or container then placing everything in a cooler bag/pack/basket with appropriate cooling method of choice. Pack all the necessary assembly/serving paper products and when ready to enjoy, spread out that picnic blanket, unpack that cooler and enjoy!
No sous vide, no problem--marinate as indicated in the refrigerator. When ready to cook, remove from the refrigerator and allow to come to temperature for 30 minutes, wipe dry then sear it in a hot pan and finish in a preheated 350° oven to desired temperature, spooning marinate over the top after it's done.
I use Teri Turner's Marinated Red Onions here, always a crowd pleaser!
If you need a g/f flatbread, try out my recipe here!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 170 |
| Fat: | 8 g |
| Carbohydrates: | 22 g |
| Protein: | 2 g |
| Cholesterol: | 6 g |
| Sodium: | 959 mg |
| Fiber: | 0 g |
| Sugars: | 22 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Cherry Kissed Tri Tip Flatbread”
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This made my mouth water. Wow
Haha, well I’ll just say…your taste buds are on point as this is one of my most favorite recipes I’ve come up with in a while! Pictures hardly do it justice, it’s so yummy! Thanks Jessi, hope you give it a try!!