Tri tip recipe

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.

What is Santa Maria Barbecue?

Santa Maria barbecue is California cuisine at its finest! The tri-tip is coated with a dry rub and cooked over red oak wood. It’s served in juicy, medium-rare slices alongside pinquito beans, a green salad, garlic bread, and salsa. Crusty bread is perfect for soaking up the drippings.

Can You Cook a Tri-Tip Steak Without a Grill?

While I love grilling tri-tip, you can still enjoy it on rainy days with other cooking methods.

Oven Cooking:

1. Preheat the oven to 425°F.
2. Place the roast on a rack in a shallow roasting pan and insert a meat thermometer into the center.
3. Cook uncovered for 20-25 minutes, until the thermometer reads 130°F.
4. Remove from the oven, cover with foil, and let it rest for 10-15 minutes before carving.

Broiling:

1. Preheat the broiler and place the steaks on an unheated rack of a broiler pan.
2. Broil 3-4 inches from the heat to your desired doneness, using a meat thermometer (130°F for medium rare).
3. Transfer to a plate, cover, and let stand for 5 minutes before serving.

Instant Pot Cooking:

1. Season the roast with salt and pepper and place it in the pot (using a rack if available).
2. Add 2 cups of beef broth, one diced onion, a bay leaf, and 4 cloves of garlic.
3. Close the lid, select the “pressure cooker” or “manual” setting, and set the time to 35 minutes.
4. After cooking, use a pot holder to release the steam and carefully remove the lid.

How to Cut a Tri-Tip recipe,

To carve tri-tip, slice against the grain, which may change directions in this cut. I recommend cutting the roast in two where the fibers change direction, then carving each piece separately.

How to Season a Tri-Tip

For simplicity, I use a paste made from olive oil, garlic, salt, and black pepper, but any boldly flavored dry rub works well.

What Side Dishes Pair with Tri-Tip?

You have plenty of options for side dishes! Consider serving it with Slow Cooker Calico Beans, Orzo Pasta Salad with Roasted Vegetables, potato salad, or grilled corn. And don’t forget, any leftovers make delicious sandwiches on crusty bread!

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