Sandwich and Wrap Recipes
BBQ Beef Biscuit Sliders
These flavorful little sandwiches will be a hit at your next game day get-together.
Yield: 18 sliders
Ingredients
- 1 (1 1/2 pound) beef Tri-Tip Roast
- 1 cup hickory-flavored barbecue sauce, divided
- 1 tablespoon chipotle peppers in adobo sauce, seeded and minced
- 18 baked low-fat buttermilk biscuits (about 2 to 2 1/2 inch diameter), split
- 3/4 cup crushed corn tortilla chips or homemade tortilla strips
- 1 1/2 cups coleslaw mix
- 1 red pepper, seeds and stem removed, cut into small dice
- 1/2 cup green onions, cut into thin 1 inch strips
- 1/3 cup coleslaw dressing
- 2 tablespoons chopped fresh cilantro
- Salt and pepper
Instructions
- Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture.
- Brush some of remaining sauce mixture onto all sides of roast.
- Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill.
- Grill, covered for 25 to 35 minutes for medium rare (135 degrees F) to medium (150 degrees F) doneness, basting roast with remaining sauce while grilling and turning occasionally.
- To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve.
- Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees F for medium.
- Transfer roast to carving board; tent loosely with aluminum foil.
- Let stand for 20 to 25 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
- Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
- Evenly divide beef slices, coleslaw and tortillas among biscuits.
- Close sandwiches.
Nutrition
Per serving (1/18 of recipe): 171 calories; 6g fat
(1g saturated fat; 2g monounsaturated fat); 2mg cholesterol; 507mg sodium; 20g carbohydrate; 1.2g fiber; 10g protein; 3.1mg niacin; 0.2mg vitamin B6; 0.4mcg vitamin B12; 1.3mg iron; 13.7mcg selenium; 1.6mg zinc
Attribution
Recipe and photo used with permission from:
Texas Beef Council