Delish Dish: Tri Tip with Orzo Delight

Today’s Delish Dish comes to us from Breezy Mama Anna. The following recipe is her Go-To meal when having company over. The side dish of orzo is Anna’s own adaption of a Rachael Ray recipe; Anna says, “When I first saw a version of this recipe by Rachael Ray, I was skeptical because I had never been a fan of fennel. This side dish was amazing. I never knew that fennel could be so good!” Try it and let us know what you think. Happy cooking!

Serves 2 -3 people.

Tri Tip

Ingredients:

• 1 ½ – 2 lb Tri Tip (2 lbs served 3 people)
• Olive oil
• Santa Maria Style Seasoning (Seriously mouth watering–available at scottsfoodproducts.com. Or you can use any pre-blended meat seasoning you may have on hand.)

Directions:

• Preheat oven to 350 degrees
• Wash and dry the meat.  Rub with olive oil.  Generously season or rub the meat all over and let it stand at room temperature for up to 2 hours.
• Place meat in oven, fat side up, on a rack with a roasting pan for 45 minutes.
• About ½ way through, brush a little more olive oil on top so that the meat doesn’t dry out.  Cooks medium-rare.

Orzo Delight

Ingredients:

• ½ lb of orzo
• 1 large red onion, chopped
• 4 garlic cloves, chopped
• 1 fennel bulb, quartered, cored, and thinly sliced
• 1 cup chicken broth
• 1 pint of grape tomatoes
• 10 fresh basil leaves, chopped
• ½ cup fresh flat-leaf parsley leaves, chopped
• ½ cup of grated Parmigiano-Reggiano
• 2 tablespoons of olive oil
• Salt

Directions:

• Cook the orzo (al dente) according to package directions.
• While the orzo is cooking, preheat a large skillet over medium-high heat with the olive oil.  Add the onions, garlic, fennel, salt and pepper.
• Cook, stirring frequently, for 4 to 5 minutes.
• Add the chicken broth and grape tomatoes, bring up to a bubble and cook for 2 minutes.
• Add the cooked orzo, basil, parsley, and grated Parmigiano cheese and stir to combine.
• Add salt to taste.

Warning:  Don’t get too full–it’s only your side dish!

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*Photo taken from The Breakaway Cook.

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