The Wondeful World of Tri-Tip

I’ve had two comments asking about tri-tip, so I’m going to educate all you Eastern people about a wonderful cut of meat. This must be a California meat.

I copied this from Ask the Meatman.

“A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called “triangular” roast because of its shape.

Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it. Today, most stores receive boneless boxed beef. If you don’t see tri-tip in the meat case, ask for it.

Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two inches thick. If a roast is cooked to rare in the center, the thinner outside edges are medium to well, offering perfectly cooked beef for every taste. The tri-tip can be cooked whole or cut into one-inch thick steaks or strips. When the meat is cut into one-eighth inch strips, it can be used for stir-fry recipes and fajitas. If it is cut into one-fourth inch thick strips, weave the meat onto skewers and quickly broil or grill.

The beef tri-tip roast may be marinated if you wish. Marinades adds flavor but is not necessary to tenderize the cut. Looking for ways to reduce calories and fat? Tri-tip is the answer. A 3-ounce cooked portion of tri-tip is just 177 calories.”

So there it is. Everything you ever needed to know about tri-tip. It’s kind of an expensive cut of meat but it goes on sale all the time out here. Here is the recipe I used on the 4th:

Marinated Tri-Tip
1/2 cup soy sauce
1/2 cup vegetable oil
4 cloves chopped garlic
a few chopped green onions
2 t lemon pepper

Cut most of the fat off of the meat. Poke holes or make cuts in the meat so the marinade soaks in. Marinade over night and grill.