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Tempranillo Tri-Tip Sandwiches with Serves 20 as tapas 5 lbs of tri-tip ½ Bottle Stevenot Tempranillo 1 cup olive oil 1-1/2 tablespoons Italian seasonings 20 small dinner rolls Marinate tri-tip in oil and Stevenot Tempranillo for up to 2 days prior to cooking. Sprinkle with Italian seasonings. YOU CAN HAVE IT YOUR WAY SAUCE 1 pint of sour cream 1 jar of horseradish Prepare sauce by mixing the sour cream with the horseradish. Mild: mostly sour cream with a small amount of horseradish Medium: half sour cream and half horseradish Hot: more horseradish and a small amount of sour cream Slice rolls, slice tri-tip into thin slices. Serve the tri-tip on the rolls with a generous helping of the sauce of your choice with a glass of Stevenot Tempranillo and enjoy. Optional: garnish with grilled onions and sliced tomatoes |
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209 728-3436 winery | 209 728-0638 tasting room