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


  • Grill tri tip and let stand.
  • 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.
  • 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!