Rants, Recipes and Ramblings

Sirloin Tri-tip in a Red Pepper Sauce with a Jalapeno Risotto

Print Recipe
Sirloin Tri-tip in a Red Pepper Sauce with a Jalapeno Risotto BigOven - Save recipe or add to grocery list Yum
Course Main, Side
Servings
Ingredients
Jalapeno Risotto
Sirloin Tri-tip in a pepper sauce
Course Main, Side
Servings
Ingredients
Jalapeno Risotto
Sirloin Tri-tip in a pepper sauce
Instructions
Get the rice going
  1. Put the Chicken Stock, Rice, Onion and lemon juice in a sauce pan. Bring to a boil then cover and reduce heat to simmer for 18 minutes
  2. Add the diced Jalapeno and stir to combine. Leave on heat uncovered for 5 minutes Stir in the Parmesan Cheese and serve
Prepare the Meat
  1. Trim the fat from the meat and then cut the meat into 1" chunks and place into a large mixing bowl. Season the meat with the Paprika. Pour a little canola oil into a large skillet and place on medium-high heat. Sear the meat on all sides for about 5 minutes then remove the meat from the skillet
  2. Drain the jarred Red Peppers (reserving the liquid) and cut into a medium dice
  3. Add the Red Peppers, the juice from the Red Peppers and the BBQ sauce to the skillet. Allow to begin to thicken then add the meat back into the skillet
  4. Serve the Meat and Risotto sprinkled with a little fresh Cilantro
Recipe Notes

The BBQ Sauce I use is my homemade sauce (the version spiced up with a little Habanero). You can find that recipe here

Share this Recipe
Powered by WP Ultimate Recipe