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Nov 30, 2006 03:24 PM

Any ideas what to do with tri-tip?

I have four medium sized pieces of tri-tip. Typically I serve them asada style. I need a new idea.

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  1. Marinate in red wine and soy sauce and grill.

    1. It's always been my thought that tri-tip really needs non-moist cooking, so braising and stewing are out. The meat gets chewy and the flavor is not shown off like it is with direct heat. Maybe someone else has had success.

      IOHO BBQ'd is really the best option; my BIL Ken the BBQ king uses many different dry rubs to cook either fast or slow. Slow cooked in a covered kettle, tri-tip is amazing--you can cut it with a fork it's so tender, but you must have patience and some fresh coals to keep it going. He slow cooks at about 300 degrees.

      We like these flavorings for different BBQ 'takes' on tri tip;
      #1 teriyaki marinade (my choice)
      #2 S&P only (hubby's choice)
      #3 Walkerswood jerk paste
      #4 Wild Willie's dry rub
      #5 Lime-Mesquite marinade

      I cook the roasts whole unless pressed for time. Then I slice into 1 1/2" steaks and they cook in just a few minutes. This also works if I want to marinade but don't have a lot of time to do so.

      1 Reply
      1. re: toodie jane

        Toodie Jane, Just found your post and am combining two of your recipes into one: the slow cooker idea with the mustard, garlic, cinnamon, tumeric, chile rub! I have a good feeling about this. Can't wait for dinner!

      2. This time of year, I love to salt and pepper a tri tip- rub on a little granulated garlic and toss in my crock pot fat side up, for a few hours on low, and then put out as shredded tri tip for the best tacos I have ever had. The tri tip really shrinks, but the flavor is awesome.

        I also like a rub of dry mustard-cinnamon-tumeric-granulated garlic and chili powder. Bake and serve sliced with baked sweet potato and a salad.

        I have a George Foreman Contact Roaster- and it is a great way to cook off a tri tip in 35 minutes or less- what a great product that is- cooks chicken better than a oven IMO.

        I finally gave in a picked up a packaged rub I always see in Albertsons here in Buellton- interesting packaging- company called SOUTH SEAS ISLANDS FOODS, it has a photo of a waterfall in a tropical setting, and it is called TRI-TIP SANTA MARIA STYLE SEASONING- it was pretty tasty- but too salty- contains salt- paprika- gran onion- gran garlic- pepper - ground celery seed- powdered onion- powdered garlic- ground spices and oregano. I live 25 minutes south of Santa Maria- and there is no waterfall like the picture on the package around here!! The company is in Oxnard, and there are no waterfalls there, either....

        1. My absolute favorite way to cook a tri-tip roast is to coat it in dijon mustard, then roll it in herbs de provence. Stick it in the oven and the smell will genuinely make you drool. My dad hurts himself overeating every time my mother cooks this...and it's so easy!

          1 Reply
          1. re: macrogal

            Hi Macrogal
            Can you give me a little more info on how to prepare and cook this,sounds great


          2. Cook it Santa Maria BBQ style - always a crowd pleaser!

            1 tablespoon salt
            1 tablespoon chopped garlic
            1 teaspoon peppercorns, coarsely crushed
            1/4 cup olive oil

            mix all these together.
            do not trim the fat off the tri-tip, but score it in a criss-cross pattern, cutting through the fat, but not the meat.

            Put the seasonings and tri-tip in a big zip-loc bag and massage the marinade all over the meat. pop it in the fridge for 3-4 hours.

            get half of your grill really hot (but leave another side for indirect heat after) and place the tri-tip fat side down over the hot side for 4 minutes. Flip it and go 3-4 more minutes. You're going to get some flame-up and char here - you want this. Some char and a bit of flaming tri-tip os good here. At this point, people at my cook out always freak out, but you just have to say "trust me."

            now put it onto the indirect heat side, fat side up (blow out any flames you might have on the meat).

            close the lid, and cook for 15-20 minutes for medium rare (I just use an instant read thermometer, and look for 130 degrees, the rare side of medium-rare) Time can vary widely, so after 10 minutes, start checking every few.

            let it rest 5 minutes then slice thinly and serve with the accumulated juices poured over.