Tri-Tip (and grilled endive)

Rich_L · 05-03-2012, 04:41

This is a bit of a Southern California speciality, with the 'tri-tip' cut being popularised in Santa Maria a few miles north of Santa Barbara. It is a triangular cut from the where the bottom sirloin meets the round (hence the name) and will vary from around 1.5lbs to 2.5lbs normally, the meat itself is slightly tougher than top sirloin but nicely marbled which makes it perfect for BBQing.

The way I normally cook it is to marinade in a freezer bag in the fridge for about an hour or two, the marinade being made of olive oil, lemon juice, fresh oregano and garlic.

Fire up the BBQ and get it nice and hot, then sear the outside for about 5 minutes each side (turning after halfway) (this time I had a couple chunks of mesquite log burning on the side for some smoke flavour which you can see in the background)

Flip and turn on each side to get some nice cross-hatching for presentation

After searing place up on the warming rack, or onto your 'indirect' cooking part and let it cook for 15-20 minutes. Remove and let rest for 10-15 minutes

Slice across the grain - the nice thing about tri-tip is normally one end is thicker than the other so you can cater for different tastes while cooking the same time as usually one end is 'more done' than the other.

I served it this time with some grilled Belgian Endives which were pretty tasty, just brushed with olive oil, some oregano and grilled for 5 minutes, after grilling I drizzled some more olive oil, oregano and some salt and pepper.

Was pretty good! If you can get your local butcher to understand and do this cut then give it a go, it's ace!

Grandad · 05-03-2012, 10:46

looks good

volospian · 05-03-2012, 12:39

Mmmmmm....

Pheebs · 05-03-2012, 13:32

Good grief that looks om nommy! BRING ON BBQ weather!! If you post things like that you do realise Sam and I will definitely be hunting you down on our motorbikes when we hit cali

Kitten · 05-03-2012, 14:20

Looks amazing!

Joe 90 · 08-03-2012, 00:30

Heaven.

05-03-2012, 04:41	#1
Rich_L Dr Cocktapuss Join Date: Jul 2006 Location: Seven Sizzles Posts: 1,044	Tri-Tip (and grilled endive) This is a bit of a Southern California speciality, with the 'tri-tip' cut being popularised in Santa Maria a few miles north of Santa Barbara. It is a triangular cut from the where the bottom sirloin meets the round (hence the name) and will vary from around 1.5lbs to 2.5lbs normally, the meat itself is slightly tougher than top sirloin but nicely marbled which makes it perfect for BBQing. The way I normally cook it is to marinade in a freezer bag in the fridge for about an hour or two, the marinade being made of olive oil, lemon juice, fresh oregano and garlic. Fire up the BBQ and get it nice and hot, then sear the outside for about 5 minutes each side (turning after halfway) (this time I had a couple chunks of mesquite log burning on the side for some smoke flavour which you can see in the background) Flip and turn on each side to get some nice cross-hatching for presentation After searing place up on the warming rack, or onto your 'indirect' cooking part and let it cook for 15-20 minutes. Remove and let rest for 10-15 minutes Slice across the grain - the nice thing about tri-tip is normally one end is thicker than the other so you can cater for different tastes while cooking the same time as usually one end is 'more done' than the other. I served it this time with some grilled Belgian Endives which were pretty tasty, just brushed with olive oil, some oregano and grilled for 5 minutes, after grilling I drizzled some more olive oil, oregano and some salt and pepper. Was pretty good! If you can get your local butcher to understand and do this cut then give it a go, it's ace! __________________

05-03-2012, 13:32	#4
Pheebs Deep Throat Join Date: Jul 2006 Posts: 6,512	Good grief that looks om nommy! BRING ON BBQ weather!! If you post things like that you do realise Sam and I will definitely be hunting you down on our motorbikes when we hit cali __________________ http://www.spiffingdesigns.co.uk

05-03-2012, 14:20	#5
Kitten Spinky-Spank Join Date: Jul 2006 Location: 668. The Neighbour of the Beast Posts: 11,226	Looks amazing! __________________ "You only get one life. There's no God, no rules, except for those you accept or create for yourself. Then once it's over... it's over. Dreamless sleep for ever and ever. So why not be happy while you're here?" Nate Fisher

08-03-2012, 00:30	#6
Joe 90 Absinthe Join Date: Jan 2007 Location: Chester Posts: 2,345	Heaven. __________________ 360 Blog \| Join GiffGaff \| Twitter

05-03-2012, 10:46	#2
Grandad Old Git Join Date: Nov 2006 Posts: 2,016	looks good

05-03-2012, 12:39	#3
volospian Vodka Martini Join Date: May 2009 Posts: 786	Mmmmmm....