Open Faced Tri Tip Bruschetta


  • 2 lb. Harris Ranch beef tri tip grilled
  • 4 crusty 6" rolls split
  • 1/3 cup prepared Italian dressing
  • 3/4 cup shredded mozzarella cheese
  • 2 cups pre-washed fresh spinach leaves
  • 1 large tomato chopped
  • 1/3 cup sliced fresh basil


  1. Grill tri tip and let stand.
  2. While tri tip is resting, lightly brush cut sides of rolls with prepared dressing. Place rolls (cut side down) under oven broiler for 1 to 2 minutes or until golden brown. Turn rolls; sprinkle with cheese. Broil 1 to 2 more minutes or until cheese just begins to melt.
  3. While bread is heating, combine spinach, tomato and basil; toss. Remove rolls from oven and place an equal amount of the mixture on each roll half. Carve heated tri tip across the grain into thin (1/4") slices; arrange beef on spinach mixture. Serve open face. Combine with a deli pasta salad and you have dinner for four adults in less than 20 minutes!