Sunday, January 3, 2010

The Best Sunday Dinner

This meal is sort of our signature meal at our house. It is so good. It originated when I went to dinner at my friends house and she cooked this spectacular meat, I thought she was some sort of chef goddess. When I called her and asked her for the "recipe", she said "Morton's of Omaha.... at Costco."

Ever since, whenever we share this meal with others (which we usually do, because this is a big hunk of meat and we are only a wee family of three) they go on and on and on about how delicious it is. So this isn't so much as a recipe, as an idea. But I'll give recipes for my sides, cause they were good, and I totally take credit for them.

Tri-Tip with Potatoes and Rolls

One Morton's of Omaha pre marinated tri tip from Costco
(You can borrow my membership if you don't have one..)

Tri tip is yummy barbecued, as long as it's a good barbecue, and a good barbecuer.
We started cooking it in the oven, as to not mess it up with our crappy BBQ.

Preheat oven to 450.
Tri tip takes 1 hour to cook, and will continue to cook inside if left sitting after coming out of the oven. We like ours a little medium- so maybe 50 min is good for us. All preference on how you like your meat. We pour some worschester sauce on ours to keep it nice and moist and add a little bit of garlic salt.


5-6 Yukon Gold potatoes
Seasoning Salt
Garlic salt

Slice potatoes into thick slices. Put them into a large skillet and melt 1-2 T of butter. Stir to coat the potatoes. The seasonings are all preference. I like about 1-2 T of seasoning salt, and 1 T of garlic salt. The potatoes will cook on med-low heat and you will need to stir occasionally and add 1/4 c. periodically to keep them moist and keep them from sticking. Continue to stir and add the water till potatoes are nice and tender.

Buttermilk Rolls

3 cups Buttermilk (room temperature)*
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, 3 cups flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, 5 cups flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

Makes 2 dozen rolls. (I halfed it, when making for my little family..)

*I used buttermilk substitute, which is 1 T of lemon juice to each cup of milk. Worked just great.


  1. Yep, that tri tip is genius! Thank you, Morton's! We do this meal all the time, but with Rhodes rolls. It's hardly any work but tastes great!

  2. You're rolls look divine! I wish I'd looked at your blog yesterday and seen this recipe. I made rolls for the first time last night (okay I've tried them before but they've never really worked) and they were quite yummy. But I'll have to try this recipe - I like that you can use only as much as you want! Thanks Lisa!

  3. So I made this dinner yesterday and it was a SMASH HIT! The rolls were divine - so light and fluffy. Here's a tip when using milk in rolls or bread (I used milk + lemon juice instead of buttermilk): scald the milk and let it cool a bit, then remove the skin from the top. Yeast dough raises higher when you do this.
    Thanks for the posting. We loved it all - the meat, the potatoes, the rolls.