I grilled a Tri-Tip Sat but had some leftovers. Tonight, I decided to use it in a taco cook.
How do you know about tri-tip in Alabama? I have to go to a proper butcher to buy it in Dallas.
I lived on the Central Coast of California for 10 years. That is solidly tri - tip country. If someone invited you over for a bbq it was assumed to be tri-tip. I still make one every other week or so. First meat my son ever had too.
I grew up in Dallas and I’ve been all over the world and never heard of it either. Costco has introduced me! LOL
Yeah, it’s a California thing. I have no idea what the grocery stores do with it.
Pretty sure it just ends up as ground sirloin most places. I don’t think I’ve ever seen tri tip up here in New England, whether its in a market or even a steakhouse.
I think you’re right about it ending up as ground sirloin. It’s a shame since it’s such a great cut. It makes a great roast for providing rare, medium rare, medium, medium well and well done all at once.
If it’s just my wife son and I. We get three meals out of one.
Tri-tip with garlic bread and grilled veggies. Cobb salad. And nachos.
I learned to love this cut in California, too. My local grocer has had them consistently for the last couple of years, but before then it was hard to find.
Trader Joe’s sells a pre-marinated Santa Maria tri-tip, (and maybe non-marinated ones too, I don’t pay attention). Don’t know if that makes it to the East coast.
We get tri-tip in Montana.
Simple tri-tip marinade:
2-3 chipotles in adobo sauce
1/3 cup red wine vinegar
2-3 garlic cloves
1/4 cup brown sugar
1 tbsp oregano
Whirl in the food processor, then slowly add a half a cup of EVOO while the food processor is running to emulsify it.
Good stuff Maynard.