Okay, peeps, I’m fricking tired tonight. Today’s my “flip day” so I gotta switch from working night shift (I got off this morning) to full time mommy. Man, I’m a cranky mommy every other Wednesday. Well, crankier than normal. It doesn’t help that I stopped eating at 4:00 a.m. and only napped from 10:00 a.m. to 2:30 p.m. And I had to go to the doctor’s to get my labs done, go grocery shopping, take my kid to kung fu, and make dinner.
So what did I serve for dinner? Sous vide tri-tip, stove-top braised cabbage and onions, and balsamic marinated bell peppers. And I did it all in less than 30 minutes. Word.
Here’s how I tackled dinner:
I knew I had leftover sous vide chicken in the fridge but I also had a tri-tip I had seasoned and vacuumed packed on Sunday. I decided to cook off the tri-tip because 1.) I’d have more leftovers and 2.) it would spoil if I didn’t cook it off already. Before I took my nap, I filled my SousVide Supreme and preheated it to 136 F. When the sucker finally came up to temp, I plopped in my prepared trip-tip which I had seasoned with fennel and salt with organic fennel pollen and freshly ground pepper.
When it was dinnertime, I pulled the tri-tip out of its bath (~8 hours in the SousVide Supreme), took it out of the bag, dried it with paper towels, and seared it off in ghee in my super-hot cast iron skillet.
Then, I rummaged through my fridge to figure out what I’d serve on the side. I found a cabbage, which I promptly chopped up. Then, I sliced up an onion. That’s all I wanted to do tonight in terms of prep work. I heated up a skillet on medium, threw in 2 tablespoons of butter, and sauteed the onions. I added the cabbage once the onions were wilted and added ¼ cup of chicken broth and seasoned everything with salt and pepper. I covered the pan with a lid and lowered the heat to low to soften the cabbage. After 5-10 minutes, I tasted it and added a few dashes of Trader Joe’s 21 seasoning salute and then splashed in a tablespoon of sherry vinegar when I took the pan off the heat.
Since I normally like to serve two vegetable sides with my meat, I dug out some marinated roasted bell peppers I already had in my fridge. Then, I sliced up the tri-tip and plated our dinner.