stretch
10-15-2006, 10:17 PM
Did a tri-tip roast on the grill last night. First time I'd tried the cut and it was a total winner. Sliced a quarter inch thick it made one of the best steak sandwiches I've ever had. Juicy, tender and flavorful. If I had another one I'd be cooking it right now!
Anyway, consulted the Weber cookbook and marinated it in a couple tablespoons of brown mustard, A1 sauce, olive oil, balsamic vinegar and chopped fresh rosemary for a few hours.
Seared on the fire five minutes a side and then cooked indirectly with the lid on for another 30 minutes or so. Took it off at about 135-140 degrees in the center and let rest for 5 minutes.
These can be a little hard to find as there's only two per steer and it's often just cubed for stew meat or ground for hamburger, but Trader Joe's usually has them in our area. Sometimes also sold as Bottom Sirloin. Usually 1-1/2 to 2 lbs, so just right for one hungry SAHD, with a few scraps left for the Mrs. ;)
Anyway, consulted the Weber cookbook and marinated it in a couple tablespoons of brown mustard, A1 sauce, olive oil, balsamic vinegar and chopped fresh rosemary for a few hours.
Seared on the fire five minutes a side and then cooked indirectly with the lid on for another 30 minutes or so. Took it off at about 135-140 degrees in the center and let rest for 5 minutes.
These can be a little hard to find as there's only two per steer and it's often just cubed for stew meat or ground for hamburger, but Trader Joe's usually has them in our area. Sometimes also sold as Bottom Sirloin. Usually 1-1/2 to 2 lbs, so just right for one hungry SAHD, with a few scraps left for the Mrs. ;)