Okay, so, I’ve been on this whole leftover tri-tip train lately, and let me tell you, it’s been a game-changer for my meal prepping. I usually grill up a big batch on the weekend, then spend the week trying different ways to use it up.
I started off by slicing the tri-tip really thin. I’m talking almost paper-thin. That way, it’s super easy to throw into just about anything. I’ve got this cast-iron skillet that I love, so I heated that bad boy up with a little butter.
My first experiment was these makeshift tri-tip tacos. I just warmed up the meat in the skillet, grabbed some corn tortillas, and threw together a quick pico de gallo with some tomatoes, onions, and cilantro from my garden. A squeeze of lime, and boom! Dinner was served. It was seriously good, even if I do say so myself.
Next day, I was feeling a little lazy, so I decided to go the salad route. I chopped up some romaine lettuce, added some cucumbers, and a handful of cherry tomatoes. Then I tossed in some of that thinly sliced tri-tip, and whipped up a simple vinaigrette with olive oil, red wine vinegar, and a pinch of Dijon mustard. Easy peasy, and it felt pretty healthy, too.
- Day 1: Tri-tip tacos with homemade pico de gallo
- Day 2: Simple tri-tip salad with a light vinaigrette
- Day 3: Tri-tip stir-fry with whatever veggies I had in the fridge
But the real star of the week was the tri-tip stir-fry. I had some leftover rice from a takeout order, so I figured, why not? I chopped up some bell peppers, onions, and broccoli. Then, I heated up some oil in my wok, tossed in the veggies, and stir-fried them until they were tender-crisp. Then, in went the tri-tip and rice. A little soy sauce, a dash of sesame oil, and we were in business! It was like a whole new meal, and I barely had to do any work.
Finding Inspiration
I even looked up some of those “2B Mindset” recipes for inspiration. They have all these ideas for healthy eating, without making you count calories or feel like you’re on some crazy diet. I didn’t follow any of the recipes exactly, but they gave me some good ideas for flavor combinations and ways to use up more veggies.
By the end of the week, I was pretty much out of tri-tip, but I was already thinking about what I was going to make next. Maybe some tri-tip sandwiches? Or a tri-tip hash for breakfast? The possibilities are endless, really. Leftover tri-tip, you’ve got a new fan!
