Tri tip recipe
Today, I want to share a California gem: the humble tri-tip recipe. This cut is part steak and part roast, and it’s incredibly delicious. It’s a lesser-known cut that could become the star of your summer barbecues. Trust me, this is one of the best and easiest tri-tip recipes you’ll find.
Because tri-tip can be hard to find outside California, it’s helpful to have a good butcher who can cut one for you. They’ll likely be impressed and maybe even a little envious that they’re not joining you for dinner!
In my opinion, tri-tip steak is a fantastic choice. It’s tender, juicy, and flavorful, and any leftovers can be made into sandwiches or tacos the next day.
What is Tri-Tip recipe?
Tri-tip goes by many names: triangle tip, triangle steak, triangle roast, and bottom sirloin steak, to name a few. In the West, it’s often called Santa Maria steak, thanks to its popularity in California regional cuisine, especially Santa Maria barbecue. In the East, it’s referred to as Newport steak. Regardless of the name, it’s a cut worth seeking out.
What Cut of Beef is Tri-Tip?
If you’re not familiar with it, tri-tip is a small, boneless triangular cut from the sirloin, usually weighing about 1.5 to 2 pounds. It looks like a thick, slightly lopsided boomerang with just the right amount of marbled fat. Even though it’s lean, the marbling adds flavor and tenderness.
How Does Tri-Tip Compare to Flank Steak and Brisket?
While all these cuts are tasty, they have their differences. Tri-tip originates from the sirloin, located near the hip, while brisket comes from the breast area and typically weighs between 12 and 20 pounds. Many people love brisket for its flavor, but it features a looser grain and more marbling. Flank steak comes from the lower abdomen; it’s leaner and less tender than tri-tip, so marinating helps improve its texture, and cooks should avoid overcooking it.
