Friday, July 31, 2009

Tri-Tip with Jambalaya Rice

1/4 c. soy sauce
2 T. finely chopped onion
2 T. sugar
2 T. brown sugar
2 T. lemon juice
1 T. vinegar

1 1/2 - 2 lb. sirloin steak cut 1 1/2 to 2" thick

1/4 lb. Italian sausage
2 stalks celery, chopped
1 small red pepper, chopped
1 small yellow pepper, chopped
1/3 c. chopped onion
1 clove garlic, minced
1/4 c. rice
1/4 t. paprika
1 can cream of chicken soup
1 1/4 c. water
chili powder to taste

Stir together soy sauce, 2 T onion, sugar, brown sugar, lemon juice, vinegar and chili powder. Heat grill to medium heat. Place meat on grill. Cover, grill 36- 40 min. Brush meat often with soy mixture during last 10 minutes. Cover meat and let stand 10 minutes before slicing.

While meat is grilling heat a large frying pan, brown sausage and drain. Add onions, pepper, celery. Saute until veggies are tender. Add garlic, rice, paprika and water. Bring to a boil, cover, reduce heat and simmer until water is absorbed and rice is tender. Add cream of chicken soup. Heat through.

Mound jambalaya onto a platter or bowl. Place sliced steak on top. Pour any juices that have collected on top. Enjoy!


Admittedly I've made this before. Lots of times, but it's too good to not share! I've made a few alterations to this recipe. I double the sauce and use half to marinate the steak. The longer the marinade time, the better the flavor. I like to use red wine vinegar instead of the regular stuff. A little red wine a day is good for the heart :) I also prefer to use chicken or vegetable broth in place of the water. The more stuff the better when you're talking jambalaya. I've even added shrimp when I've had some laying around before. London broils and tri-tips (like the recipe is named for) work just as well with this recipe. I don't know about the timing this recipe suggests for the steak. I just let my hubby work his magic on the grill. We like our steak to a medium doneness. Mmmmm...

I love this dish! I haven't made it in a while and that makes me sad. I'd give it 5 stars. My family likes it. My husband wishes it were spicy. For that I put the Tabasco on the table and let him have at it. I've fed it to people for dinner, and taken it to pot lucks. It always gets rave reviews, and I don't have leftovers to take home (which is sad because it's just as delicious the next day).

Try it. You'll LOOOOOOOVE it!

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