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INGREDIENTS
| 3 lb |
|
1.4 kg |
|
tri tip or sirloin steak |
| 1 cup |
|
250 mL |
|
barbecue sauce |
| 3 cups |
|
750 mL |
|
onions, julienne |
| 3 cups |
|
750 mL |
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mushrooms, sliced |
| 10 pc |
|
10 pc |
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foccacia buns, sliced |
| 10 pc |
|
10 pc |
|
leaf lettuce, cleaned |
| 20 |
|
20 |
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slices beefsteak tomatoes |
| 20 oz |
|
560 g |
|
provolone, 20 slices |
| Southwestern Mayo |
|
|
|
|
| 5 pc |
|
5 pc |
|
plum tomatoes, fresh, seeded |
| 1 tsp |
|
5 mL |
|
honey, liquid |
| 2 cups |
|
500 mL |
|
mayonnaise |
| 1 pc |
|
1 pc |
|
smoked ancho pepper, seeded (optional) |
| 1 tsp |
|
5 mL |
|
chili powder |
| 2 tsp |
|
10 mL |
|
tomato paste |
| 5 pc |
|
5 pc |
|
garlic cloves, cleaned |
| 1 tsp |
|
5 mL |
|
molasses |
INSTRUCTIONS
1. Grill tri tip or sirloin, finish by roasting to medium rare and basting with barbecue sauce. Remove from heat and slice and reserve for service.
2. Combine Southwestern Mayo ingredients in a blender and process until smooth. Season to taste.
3. In a hot pan, sauté off the julienne onions and sliced mushrooms in olive oil until tender. Season to taste. Keep warm and reserve for service.
4. For service, toast the foccacia bun and spread with Southwest Mayo, layer the bun with the lettuce, tomato, provolone, sautéed onion and mushrooms and thinly sliced tri tip.
5. Serve with side portion of salad, fresh fruit or fries.
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SERVINGS: 10
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