tri tip steak ?
- beaumont Jun 7, 2005 07:22 PM
i picked one up today at trader joe,s and really don't know what it is or what to do with it other than what's on the package. anyone have any good suggestions?
i try to eat les beef these day so i like to make what i do eat special. thanks all!
The tri tip AKA "bottom sirloin butt" comes from the loin of the animal. It's pretty popular out west ... I never had it until I moved to CA from the northeast.
You can roast it whole or grill it whole. If you opt to roast in the oven, I suggest searing it on top of the stove first to be sure you get a nicely browned exterior. You can also slice it into steaks of an inch thickness or so and then grill, broil or saute as you would other steaks. Marinades (without sugar, if grilling) work well, but the cut has decent flavor without them.
I wouldn't cook it beyond medium or it will be tough. Med well is probably best. Also, it's one of those pieces of meat that has irregular thicknesses, so you end up some degree of difference in doneness (which is a good thing if you're group doesn't all like the same thing).
Go to this website: www.cbbqa.com/barbecue.html notice in text "tri-tip", hit it and you'll learn more about tri-tip then you want to know, also note in right corner "History of Tri-Tip", a good read.
This week I don't have access to a barbecue in a ooking class, so I'm roasting it in a oven at 425F, pan is also preheated. Using an instant read hermometer is essentail, 135F internal for medium rare.
Here is the recipe...(for traditional Santa Maria Tri-Tip the roast is coated with s & p, garlic, very simple).
Tri-Tip Roast in Dijon-Soy Marinade
Not only for meat, seafood and poultry, but also for thick-fleshed mushrooms like portobellos or creminis.
2 tablespoons cracked black peppercorns
Kosher salt to taste, about ½ teaspoon
½ cup red wine
¾ cup Dijon mustard
¼ cup soy sauce
1 tablespoon fresh rosemary minced sprigs or fresh thyme, chopped
¼ cup minced garlic
1¼ cups canola oil
1¾ to 2½ pound Tri-Tip
1 cup red wine for Optional Sauce Marinade
1. Using a blender/immersion blender works great in holding jar. Add pepper, salt, wine, mustard, soy sauce, rosemary/thyme, and garlic. Blend. With blender on add oil to emulsify mixture. Use or store for up to 2 weeks.
Yield: Makes 3 cups, enough for 3 tri-tips; recipe can be halved (enough for 2 small tri-tips or something else).
Sauce Marinade for Table: Reserve marinade after tri-tip is removed from bag. Later after tri-tip is removed from roasting pan, set pan on stovetop. Add reserved marinade to pan over medium-high heat. Add ½ cup red wine, whisk; and add remaining ½ cup red wine. Simmer, whisking until a nice browned color. Pour into a small serving bowl and serve with sliced meat. To reheat next day, place a scoop on plate MW for 10-20 seconds, top with barely re-heated slices of tri-tip.
Prepare Tri-Tip: Place tri-tip in a plastic bag and add ¾ to1 cup Dijon-Soy Marinade, use ¾ cup for small roasts. Seal bag and massage marinade into meat. Place on plate! Refrigerate for 4 to 24 hours.
Set roast out at room temperature for 30 minutes before roasting/grilling. Remove from bag to a plate for holding save remaining marinade for sauce.
Hot-Pan Oven-Roast: Place pan on middle rack (10 to12-inch stainless steel or cast iron skillet) and preheat oven to 425ºF. When oven reaches temp, quickly and carefully spray Pam in pan center.
Remove roast from plate and place tri-tip fat side down, sear for 3 minutes; with tongs turn meat over. Double check timer and temp.
Roast for about 20± minutes. Check after 15-18 roasting time, using an instant read thermometer. For medium-rare 135ºF, some cooks remove at 130ºF (I use a digital oven thermometer).
Set aside to rest for 7 minutes, optional over with foil if leaving for a longer time prior to slicing yesterday it was held for 1 hour. Remember meat temperature will rise another 5-7ºF while resting.
Optional Grilling Method: Sear over direct medium heat for about 10 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until internal temperature reaches 135ºF for medium-rare. Remove from grill and set aside to rest for about 7 minutes. Cut across the grain into thin slices. Serve warm.
Yield: 4 to 6 servings, it easy to double or triple recipe, great for a crowd, use a large roasting pan in oven.
This is long, but very easy.
Mmmm, tri-tip. Tri-tip, IMO, is a great cut - has great compromise between tough/tenderness and beefiness without being marked up in price for popularity.
I agree wholeheartedly with this post.
I would add a minor detail - be sure to insert the thermometer into the thickest part of the meat. And, since the shape is so, well, tri-angular, pull it out in the low 120's. If you wait until the thick part is 130 the thin parts will likely be grey and tough. In my experience a chunk o'meat of the typical tri-tip size will go up more than 5-7 degrees - more like 7-10. Pulling it at 120-122 will lessen that chance while still putting the main chunk comfortably medium rare. I am not aware of any consistent method of a uniform doneness. The best shot is on a grill where you can put the thin part toward the cooler side.
In any case, enjoy! I can guarantee you will buy another one!
Also, the leftovers are terrific hacked up into small bits, sauteed until slightly crispy, and folded into quesadillas or soft tacos.