I bought one yesterday, although it looks more like a flank steak than a roast. How should I cook it? Should I treat it like a flank steak? I don't have a good marinade for flank steak, so would welcome suggestions.
Tri-tip is great stuff, if cooked and cut correctly.
I make a marinate and let it sit on the counter for a few hours before cooking it.
vinegar or lime juice
about a 1/2 cup each
5 or 6 garlic cloves, chopped
about 2 teaspoons of each
a 2 pound piece of tri-tip
mix all together and place in a plastic ziplock bag along with the meat.
I like to use indirect heat on my tri tip.
Place all your charcoal on one side of your grill floor. I have a few bricks to keep them in place. When your hardwood charcoal(burns hotter than briquettes) gets hot(5 second rule) place the steak(s) on the hot side of the grill for 2ish minutes on each side.
Move steak(s) to cool side of the grill and put the cover on the grill for 10ish minutes. This will produce a med-rare steak.
Let it sit for 10 minutes before slicing and slice AGAINST the grain. If not it will be tough.
We love Tri Tip. I use a dry rub.
Rosemary sprigs below the roast
Or any combo that you might like.
I cook it on indirect heat on my grip for about 45 minutes, fat side up, or until it reaches an internal temp of 125-130. I slice it thin and usually serve it with grilled onions.
You will love it!
The following is a link to my butchers recommendations:
Just bought one tonight on sale...going to toss it in the crockpot, seasoned with fresh cracker pepper, a tiny bit of cinnamon, granulated garlic and chili powder. I salt it after cooking.
Cook on low all afternoon and then shred it for tacos in soft yellow corn tortillas....YUMMMMM!!!
We also prepared it to cook on the propane grill buy putting it in a large ziplock, pouring worchestershire sauce over it- with a few shakes of dried onion and granulated garlic, and letting it sit for a few hours in the fridge....VERY GOOD!
I only trim it if it has the thick gross fat layer on it. Sounds like yours is already trimmed.
I like tri tip cooked hot & fast, so grill it, or slap it in a preheated cast-iron pan to sear both sides, then into a 400 degree oven for about 8-10 minutes, depending on size.
Tri-tip and teriyake marinade go beautifully together:
1/2 c soy sauce
3 T c minced green onions
3 T fresh ginger root, minced
4 cloves garlic minced
honey to taste--maybe 3-4-5 T
heat marinade ingredients gently in micowave to melt honey; whisk and use to marinate meat. Whole roasts take about 3-4 hours; steaks, salmon, or chicken pieces about 20 minutes.
Here's a link to our all-time favorite flank steak recipe (should be great for tri-tip). We've made this dozens of times in the last eight-or-so years, and I've never served it when someone didn't ask for the recipe.
I usually marinate overnight--using the entire quantity, then I boil it for a sauce. I tried reducing "unused" marinade, but it had zero flavor compared to the one in which the steak had steeped.
This was a recipe in our local paper years ago which I've made several times. It is super tender and good. I only have a gas grill but it works well for this recipe which required lots of time.
Famous Tri Tip Sandwiches
Equal parts of Yoshida’s Original Gourmet Sauce and Water
Italian salad dressing
Pappy’s Choice Seasoning
Light Brown Sugar
Healthy amount of Jack Daniels
Make about 1 quart marinade for each tri-tip
Marinate for a few days
Remove from marinade. Sear meat on both sides over hot coals and wood chips (alder or apple).
Lower the heat to indirect and smoke the meat slowly for 1 hour, turning once.
Transfer the smoked tri-tips to a roasting pan along with 2-3 cups more sauce, covering it tightly with aluminum foil. Steam for at least another hour. No peeking, but it’s difficult to overcook it. Serve on rolls with horseradish cream.
Wow. It amazes me that it says it is hard to overcook it; I guess it is all in what you are looking for. I like tri-tip med rare at the most and NEVER think of it as a chuck-type roast to slow cook. If it isn't very pink, I think it has lost tenderness and juiciness. Guess I've never taken it to the other extreme of the spectrum.
That chuck you cook long and slow is also delicious, tender and juicy IF cooked hot and fast to 125f NO MORE THAN 130f
Past that temp. by any method you have tough dry meat till you reach 200f when you again have succulent fork tender meat. A well marbled chuck steak/roast 2.5 inches thick will serve with distinction either hot and fast or long and slow!
my take is that if it's a good, well marbled cut of meat, most of the heavy lifting is done. all i do is trim off the "skin" that covers the fatty side and trim the fat down to about 1/2" thick. and if there are any bare spots, i lay some of the excess fat to cover them.
i sprinkle onto that fat: garlic powder, salt, pepper and either a little thyme or rosemary depending on my mood. i sear the entire roast at 450 for about 10 minutes, then at 375 for another 50 minutes. i let the roast sit covered w/foil for about another 15 minutes. i've had a lot of people tell me it's the best tri-tip they've had.