About the Recipe
A tri-tip steak is a flavorful cut of beef that comes from the bottom sirloin subprime. Here are some key points about tri-tip steak:
Origin and Names: The term “tri-tip” is commonly used in the United States, especially in California.
It has been referred to by various names, including - Newport Steak, Santa Maria Steak, Triangle Tip,
Triangle steak, Cut and Shape:
The tri-tip steak is taken from the tensor fasciae latae muscle (The tensor fasciae latae muscle (often abbreviated as TFL) is a muscle located in the lateral aspect of the thigh) in the bottom sirloin. Untrimmed, it weighs around 5 pounds. The steak is triangular in shape, with a tapered “tip.”
Flavor and Texture:
Tri-tip is known for its superior flavor. It is full of flavor and has excellent marbling (fat running through the meat). Although it’s a lean cut, it remains tender if not overcooked. The taste is beefy with a hint of butteriness.
Cooking Methods:
Tri-tip benefits from quick cooking methods, such as Grilling, Broiling, and Pan-searing. If cooking beyond medium, consider marinating it for two to three hours before grilling. Season with a spice rub or marinade for added flavor.
Serving Ideas:
Tri-tip steak works well with a variety of flavors: Southwestern Asian, Keep it simple, or marinate it in garlic and red wine.
Ideal for: Tacos and Sandwiches
Remember to slice the cooked steak across the grain before serving. If you’re lucky enough to find a tri-tip in your area, enjoy this delicious and versatile cut!
Ingredients
1 small onion (chopped)
7 cloves of garlic
½ cup olive oil
½ cup vinegar
½ cup soy sauce
2 tablespoons fresh rosemary (chopped)
2 tablespoons Dijon-style prepared mustard
2 teaspoons salt
1 teaspoon black pepper
1 (2-pound) tri-tip steak
Preparation
In a bowl, mix the chopped onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and black pepper.
Place the tri-tip steak in a resealable plastic bag or shallow dish.
Pour the marinade over the steak, ensuring it’s well-coated.
Seal the bag or cover the dish and refrigerate for at least 3 hours (or overnight for better flavor).
Preheat your barbecue grill to medium-high heat (around 400°F or 200°C).
Remove the steak from the marinade and let any excess drip off.
Place the steak on the grill and cook for about 7 minutes per side (for medium-rare), adjusting the time based on your desired doneness.
Use a digital barbecue thermometer to check the internal temperature. For medium-rare, aim for around 130°F (54°C).
Leave the steak on the grill with the lid closed for up to another 7 minutes to reach the perfect finished internal temperature.
Rest the steak on a cutting board or plate for at least 5 minutes before slicing.
Serve with your favorite sides and enjoy!
Remember, the key to a great BBQ steak is quality meat, proper marination, and precise cooking. Happy grilling!
Let the peace of Christ rule in your hearts. - Colossians 3:15
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