Beach Lunch: Tri Tip French Dips

Yesterday, Greg's two 70-something storytelling aunts drove up to the beach house, to regal us all with the history of the Johnson family. Greg lost his father at age 55 and so this was especially meaningful to hear all about his father's life from his sisters. Three 20-something cousins, all boys (including Greg's son) were too young to remember their grandfather at all and sat spellbound hearing the stories about Ralph Johnson. (Who won an Amarillo Slim Poker Tournament before Texas Hold'em became wildly popular, among many other fun feats.)

To keep everyone's bellies happy during the story-thon, I served up Tri Tip French Dips. So easy, but oh so good. Especially great for feeding a bunch of hungry men and boys!

So heres my 2nd "Go To" recipe for a big crowd, always a hit and as simple as it gets!I use 2 tri-tips that come in one package that I get at Sams Club for this recipe.

In a large Reynold's cooking bag place 2/3 c. good thick teriyaki sauce, 2 smashed garlic cloves, 2 c. water and 1 envelope Lipton Onion Soup mix. Squish ingredients around and then add the tri tip roasts. Tie up bag (I lay this in a large pyrex pan) and DON't poke a hole in it as this keeps the juices inside. (So far I've avoided a blow up!)

Can marinate in cooking bag over night or if in a hurry, just pop it in 325 degree oven for about 3 hours.

Remove meat from juices (pour juices from bag into a big skillet) Slice tri tip across grain, place in pan of au jus and heat all. (May add water to thin and check to see if it needs salt or pepper.)

Serve meat over buttered, toasted (or grilled) garlic bread or sub rolls with a little bowl of au jus sauce for dipping.

Can also serve with sauteed onions, mushrooms and peppers for a fancy pants sandwich:)

You can also use this recipe for a Sunday roast over mashed garlic potatoes.

Always, always a hit!

A variation: No Lipton Onion Soup in pantry or prefer a fresher alternative? Follow the steps above but sprinkle both sides of tri-tips with steak seasoning, then cut up an onion and lay on top of the meat in place of onion soup. When finished cooking, whirl the cooked onions with some of the au jus in a blender or food processor, and pour back into pan for a rich, oniony gravy.