Sundried Tomatoes and Feta Tri-Tip CrockPot Recipe (2024)

FAQs

Should tri-tip be cooked low and slow? ›

If you need shredded or strips of beef for fajitas, tacos, salads, or sandwiches, a slow-cooked tri-tip steak meal might be the best choice. Not only is it convenient to make when you want something ready to go after a long day, but it also makes for a tasty and satisfying meal.

The oil-packed ones just need to be drained. My current favorite way to use sun-dried tomatoes is in risotto. Slice them thin and add them with the rice—you can even use the hydrating liquid as part of your cooking liquid if you used dry-packed ones.

Soak dry-packed sun-dried tomatoes

This means that they are often hard, chewy, and less flavorful than their oil-packed counterparts. To use them in cooking, they must be reconstituted by soaking them in warm water or other liquids — like wine or broth.

Skillet-cooking tri-tip steaks will take a little longer than broiling, but they'll still be done in 13 minutes or less. ¾-inch thick steaks: 6 to 9 minutes for medium rare (145°F) to medium (160°F). 1-inch thick steaks: 9 to 12 minutes for medium rare (145°F) to medium (160°F).

The longer you cook tri-tip the more tender it will become, so you can choose your time according to what you are trying to accomplish. For a more traditional texture you can cook it until it is just heated through, usually 3 to 4 hours.

Unless you buy your sun-dried tomatoes packed in oil, they will need to be rehydrated with liquid. A rule of thumb is to cover sun-dried tomatoes with warm water and soak for two hours at room temperature.

Sun-dried tomatoes stored in olive oil are perfectly edible (and delicious!) served right out of the jar. But if you would like to rehydrate and plump them up a bit, just soak the sun-dried tomatoes in hot water for 20 minutes, then drain.

We LOVE having these flavorful sun-dried tomatoes on hand. Stir them into your fettuccine Alfredo, slice them and add them to your caesar salad, or just snack on 'em plain! Kept in a resealable plastic bag (don't forget to get all the air out), these will last up to 6 months in the freezer!

Place 1/2 cup tomatoes in heatproof bowl, cover with 1 cup broth or 1/2 teaspoon salt dissolved in 1 cup warm water, then cover with plate and microwave for 2 minutes. Let sit until skin side of tomato can be pierced easily with fork, 5 to 10 minutes.

Can you eat sun-dried tomatoes raw? ›

The flavor of sun-dried tomatoes is quite intense, concentrated, and slightly salty, so a little goes a long way. Many people, especially children, enjoy eating sun-dried tomatoes as a snack out of hand.

My tri tip marinade starts with a base of olive oil plus red wine and balsamic vinegar. The oil adds a little extra fat and helps tenderize the meat. The acid in the vinegar does its part, too, breaking down the steak's tough fibers.

Lean, tender, and flavorful, Tri-Tip Steak works well with smoking, grilling, and roasting. We recommend cooking to a medium-rare internal temperature of 135 degrees F. Pan Seared Top Sirloin: Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.

The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium.

On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.

Some folks prefer it tri-tip medium rare temp, which means it's cooked to an internal temperature of about 130-135°F (54-57°C). It's tender, juicy, and full of flavor. Here's the deal for that ideal medium rare tri-tip: slow-cook it at about 200°F (104°C). This is the key temperature for the tri-tip.

Tri tip is a steak-like cut with very little connective tissue, and that means it should be cooked to the same doneness as a steak would be: 130°–135°F (54–57°C) for medium-rare or 135°–145°F (57–63°C) for medium.