Just a few days ago I asked what a guy does when he has a mess of leftover pulled pork. Well, this time out the leftovers are in the form of a tri-tip that I didn't have room to cook for our church's Super Bowl gathering. I marinated five, but only had room to cook four. I grilled the remaining roast for dinner last night, but there was some left. What follows is my method for handling second-generation leftovers.
In my book, one of the stand-out traits of a cook is knowing how to creatively deal with leftovers. I mentioned in my Tasty Kitchen profile last week that my mother is a master of "doctoring up". Well, I think I must have picked up on some of those good genes because I actually love crafting meals from leftovers. I've found that most people hate it, but it's a fact of life that must be dealt with.
Here's how I handled the tri-tip.
Cut a few 1/2" slices of the roast then cut them into 1/2" strips.
Slice some onions and bell peppers and saute them over medium-high heat until the peppers are soft and the onions are translucent. Start with just the peppers and add the onions after a couple of minutes.
Remove the mixture to a plate and set aside.
Return the skillet to the stove (again, over medium-high heat), add a splash of canola oil, and heat it for about a minute.
Add the meat to the pan and saute, tossing frequently, until the strips start to brown.
Return the onions and peppers to the pan, toss and cook another minute or so.
Add a splash or two of beer to the pan.
Toss to combine and continue cooking until the liquid has evaporated.
Serve the whole mess in some warm flour tortillas with some cheese, salsa and whatever else you like.