This is one of those hors d’oeuvres that is really tasty but a little difficult to eat.  I would be tempted to serve it on a slice of baguette next time. 

Ingredients:

• 2 ½ lbs tri-tip roast
• 1 c honey
• 1 small onion, roughly chopped
• 8 cloves garlic
• 1 c brown sugar
• 2/3 c soy sauce
• ¼ c red wine
• 2 Tab whiskey
• 1 tsp pepper
• 1 tsp sesame oil
• ½ tsp sesame seeds toasted
• 2 heads Boston, red leaf or green leaf lettuce

Directions:

1. Slice the roast thin against the grain. (It helps to place it in the freezer for about 15 minutes.)
2. In a large bowl, coat the beef with honey.
3. Combine onion, garlic, brown sugar, soy sauce, whiskey, pepper, and sesame oil in a blender. Blend until smooth.
4. Combine with roast slices in a glass bowl or large zippered bag.
5. Marinate in the refrigerator overnight.
6. Rinse marinade from the meat slices.
7. Place on a large broiler pan in a single layer.
8. Broil 1 – 2 minutes per side.
9. Cut larger pieces into 2 to 3 inch pieces.
10. Tear lettuce into pieces large enough to fold over meat.
11. Place several pieces of meat on a lettuce leaf, sprinkle with sesame seeds, fold lettuce over meat (like a taco), and secure with a toothpick.

Serves:  50

Source Kendall-Jackson Culinary Team