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Tri-Tip and Red Onion Sliders with Blue Cheese Aioli
Tri-Tip and Marinade
- 1 cup light soy sauce
- 4 cloves garlic, chopped finely
- 2 fresh limes, juiced
- salt & pepper
- 1 Tri Tip Roast 1-2lbs
Oven Roasted Red Onions
- 3 red onions, sliced 1⁄4 “ thick
- 3 T. olive oil
- 3 T. balsamic vinegar
- salt & pepper
Blue Cheese Aioli
- 1 cup light mayonnaise
- 6 cloves garlic, pressed
- 4 oz Point Reyes blue cheese
- 1 T. Dijon mustard
- 18 rolls
- 18 Queen Green Olives
Tri-Tip and Marinade
- Mix soy sauce, garlic, lime juice and salt and pepper together; place in zip-lock bag.
- Place tri-tip roast in bag and marinate for at least 6 hours, turning bag over to ensure marinade reaches all parts of the roast.
- Grill tri-tip on outside grill or roast in oven at 375 degrees, for about 40 minutes or until medium rare.
- Once cooled, slice tri-tip against the grain into thin slices.
Oven Roasted Red Onions
- Place sliced red onions in bowl, add olive oil, vinegar, salt and pepper and toss well with onions.
- Place onions on baking sheet and spread the onion slices apart.
- Roast in 375 oven and bake for 20 minutes, until onions are somewhat browned.
- Let cool to room temperature.
Blue Cheese Aioli
- Mix all these ingredients and whisk until well blended.
To Assemble Sandwiches
- Warm rolls and cut in half.
- Spread blue cheese aioli inside, then place sliced tri-tip and roasted red onions inside roll.
- Using 6 inch long wooden bamboo sticks, garnish with an olive and serve.
Notes
- Serves 18 mini sliders
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/