Sunday, June 05, 2005
The Joys of Tri-Tip
Most cuts of beef that you find in your supermarket or butcher display case are pretty much the same wherever you go. In the past, there was more regional diversity in how butchers cut meat, as shown by the many names that now-standard cuts of meat go by, e.g., the New York strip, Kansas City strip, and shell steak are all the same cut, and the rib eye is a.k.a the Delmonico. However, there are a few cuts that are still hard to find outside of the region where they originated.
A prime example (forgive the pun) is the Tri Tip
. Usually sold as a roast, the tri-tip is a triangular cut of sirloin that usually weighs 1.5 to 2 pounds and is about two inches thick. Because only two come per steer, this cut was often overlooked in the days when butchers cut their meat from sides of beef; there weren't enough to fill a tray in the display case. In fact, most butchers even now in the era of pre-cut meat will use the tri-tip for ground sirloin.
This is a shame, as the tri-tip is one of the few roasts you'll find that takes well to grilling and can go from fridge to table in a reasonable amount of time. It cooks up quite tender with a great beefy flavor, reminiscent of a sirloin steak, although since it's a thicker cut you won't have as much of the crusty outside. The tri-tip is the centerpiece of the Santa Maria barbecue, an unusual but tasty combination of grilled tri-tip, beans, garlic bread, and salsa.
I prefer to skip the Santa Maria seasoning (garlic salt and black pepper) in favor of a marinade of salt, black pepper, crushed garlic, and lemon juice. Tri-tip is easy to cook, just build a two-level fire in your barbecue (or use gas, as I usually do), sear it over high heat about five minutes on each side, then move to the cooler part of the grill and roast 15-20 minutes until the internal temperature reads 125° for medium rare. Allow the meat to rest 20 minutes tented with foil before slicing and serving.
If you can't find tri-tip at your local supermarket, it's worth asking the butcher if he's got any in the back or can order you some. Your next barbecue will be a memorable experience.
A prime example (forgive the pun) is the Tri Tip
. Usually sold as a roast, the tri-tip is a triangular cut of sirloin that usually weighs 1.5 to 2 pounds and is about two inches thick. Because only two come per steer, this cut was often overlooked in the days when butchers cut their meat from sides of beef; there weren't enough to fill a tray in the display case. In fact, most butchers even now in the era of pre-cut meat will use the tri-tip for ground sirloin.This is a shame, as the tri-tip is one of the few roasts you'll find that takes well to grilling and can go from fridge to table in a reasonable amount of time. It cooks up quite tender with a great beefy flavor, reminiscent of a sirloin steak, although since it's a thicker cut you won't have as much of the crusty outside. The tri-tip is the centerpiece of the Santa Maria barbecue, an unusual but tasty combination of grilled tri-tip, beans, garlic bread, and salsa.
I prefer to skip the Santa Maria seasoning (garlic salt and black pepper) in favor of a marinade of salt, black pepper, crushed garlic, and lemon juice. Tri-tip is easy to cook, just build a two-level fire in your barbecue (or use gas, as I usually do), sear it over high heat about five minutes on each side, then move to the cooler part of the grill and roast 15-20 minutes until the internal temperature reads 125° for medium rare. Allow the meat to rest 20 minutes tented with foil before slicing and serving.
If you can't find tri-tip at your local supermarket, it's worth asking the butcher if he's got any in the back or can order you some. Your next barbecue will be a memorable experience.
