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Ingredients
Jalapeno Risotto
- 2 Jalapeno Seeded and diced
- 28 oz Chicken Stock
- 1.5 C Medium Grain Rice
- 1 Med Onion Diced
- 1 Tb Lemon Juice
- 1/2 C Parmesan Cheese Shredded
Sirloin Tri-tip in a pepper sauce
- 2 Lb Sirloin Steak or a Tri-tip roast
- 1 Tb Smoked Paprika
- 2 16 oz Jars Roasted Red Peppers Reserving the liquid
- 1 C Liquid from the jared Red Peppers Add water if needed to make a cup
- 1 C BBQ Sauce Hickory flavored
- 1/2 C Cilantro chopped
Ingredients
Jalapeno Risotto
Sirloin Tri-tip in a pepper sauce
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Instructions
Get the rice going
- Put the Chicken Stock, Rice, Onion and lemon juice in a sauce pan. Bring to a boil then cover and reduce heat to simmer for 18 minutes
- Add the diced Jalapeno and stir to combine. Leave on heat uncovered for 5 minutes Stir in the Parmesan Cheese and serve
Prepare the Meat
- Trim the fat from the meat and then cut the meat into 1″ chunks and place into a large mixing bowl. Season the meat with the Paprika. Pour a little canola oil into a large skillet and place on medium-high heat. Sear the meat on all sides for about 5 minutes then remove the meat from the skillet
- Drain the jarred Red Peppers (reserving the liquid) and cut into a medium dice
- Add the Red Peppers, the juice from the Red Peppers and the BBQ sauce to the skillet. Allow to begin to thicken then add the meat back into the skillet
- Serve the Meat and Risotto sprinkled with a little fresh Cilantro
Recipe Notes
The BBQ Sauce I use is my homemade sauce (the version spiced up with a little Habanero). You can find that recipe here
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