Manhattan BBQ Sliders
Beautifully lacquered beef slider, adorned with scallion potato salad and pickled red onions - the world's most pefect bite!
INGREDIENTS
2 pound tri-tip roast
3 tablespoons Distilled Manhattan BBQ
2 teaspoons salt
1 tablespoon olive oil
1 1/4 cup BBQ sauce
1 cup water
1 1/2 cups potato salad
1/3 cup chopped scallions
1/2 large red onion, thinly sliced
3/4 cup red wine vinegar
1 teaspoon fine sea salt
2 tablespoons sugar
12 slider buns
INSTRUCTIONS
Season tri-tip with Distilled Manhattan BBQ and 1 teaspoon salt.
Turn Instant Pot to Sauté mode and add olive oil to the metal insert. Once oil is hot, place the tri-tip in the insert and brown, undisturbed, for 3 minutes. Flip the tri-tip over and brown the other side. Transfer the tri-tip to a plate.
Combine 1/4 cup of the BBQ sauce with 3/4 cup water and pour into the insert. Using a wooden spoon, loosen any meat and seasoning that may be sticking to the bottom. Insert metal rack accessory over the BBQ mixture, and place the tri-tip on top of the rack. Secure the lid on the Instant Pot and turn valve to Sealed position. Pressure cook on high for 30 minutes.
Combine potato salad and scallions; set aside.
Place red onions in a medium heat-proof bowl with a tight-fitting lid. In a small pot, combine remaining 1/4 cup water, vinegar, remaining 1 teaspoon salt and sugar and bring to a gentle boil. Once salt and sugar are dissolved, pour the mixture over the red onions and cover to pickle.
When 30 minutes of pressuring cooking have elapsed, carefully open the valve to quickly release the steam. Once steam has been released, remove the lid and transfer the tri-tip to a cutting board to rest for 5 minutes.
Once rested, shred the tri-tip and transfer to a medium pot. Add remaining BBQ sauce to the pot and warm through, stirring to coat the meat in the BBQ sauce.
Place 1/4 cup of meat on each slider bun bottom, followed by 2 tablespoons of scallion potato salad and a few rings of pickled red onions. Secure slider bun tops with a toothpick and enjoy!
Manhattan BBQ Sliders
Ingredients
Instructions
- Season tri-tip with Distilled Manhattan BBQ and 1 teaspoon salt.
- Turn Instant Pot to Sauté mode and add olive oil to the metal insert. Once oil is hot, place the tri-tip in the insert and brown, undisturbed, for 3 minutes. Flip the tri-tip over and brown the other side. Transfer the tri-tip to a plate.
- Combine 1/4 cup of the BBQ sauce with 3/4 cup water and pour into the insert. Using a wooden spoon, loosen any meat and seasoning that may be sticking to the bottom. Insert metal rack accessory over the BBQ mixture, and place the tri-tip on top of the rack. Secure the lid on the Instant Pot and turn valve to Sealed position. Pressure cook on high for 30 minutes.
- Combine potato salad and scallions; set aside.
- Place red onions in a medium heat-proof bowl with a tight-fitting lid. In a small pot, combine remaining 1/4 cup water, vinegar, remaining 1 teaspoon salt and sugar and bring to a gentle boil. Once salt and sugar are dissolved, pour the mixture over the red onions and cover to pickle.
- When 30 minutes of pressuring cooking have elapsed, carefully open the valve to quickly release the steam. Once steam has been released, remove the lid and transfer the tri-tip to a cutting board to rest for 5 minutes.
- Once rested, shred the tri-tip and transfer to a medium pot. Add remaining BBQ sauce to the pot and warm through, stirring to coat the meat in the BBQ sauce.
- Place 1/4 cup of meat on each slider bun bottom, followed by 2 tablespoons of scallion potato salad and a few rings of pickled red onions. Secure slider bun tops with a toothpick and enjoy!