The tri-tip is a lean cut that comes from the sub-primal bottom sirloin taken from a rear quarter.
Tri-tip can come from beef, pork, or wild game but the most common tri-tip available is beef.
Our neighbour "The Little Butcher" can provide a tasty piece that won't disappoint...
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend.
Marinate your tri-tip or your protein of choice and coat evenly.
Refrigerate for 6-8 hrs.
Grill or bake.
Cut potatoes into wedges or fries.
Pour the olive oil in a large bowl or container.
Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet.
Sprinkle with salt and pepper to taste, making sure that to season evenly.
Bake for 20 minutes or until edges are golden brown.
If adding cheese - sprinkle the cheese and bake until cheese is melted.
*******************NOTE:
The tri-tip is a lean cut that comes from the sub-primal bottom sirloin taken from a rear quarter.
Tri-tip can come from beef, pork, or wild game but the most common tri-tip available is beef.
Our neighbour "The Little Butcher" can provide a tasty piece that won't disappoint... that is if you don't overcook it.
Beef tri-tip is a cut of beef that's often overcooked, resulting in a tough, dry, and disappointing meal. Cooking a perfect tri-tip isn't hard when you know how to do it right.
The tri-tip will cook for 45 minutes to an hour at 110, but will only take about 20 minutes to finish at 500 degrees. After it's cooked, you'll want to let it rest for about 10 minutes. Your total cooking time will be about an hour and a half for a five-pound cut of meat. When it's done cooking, we are going to slide it onto a cutting board and take it inside to rest, then slice and serve.
Most often, the first time someone slices a tri-tip, they do it wrong. This is a lean cut of meat with strong muscle fibres, so it's essential that you cut across the grain. The problem with tri-tip is that the grain runs in two directions, and it can be a challenge to make sure you cut it correctly.
The easiest way to correctly slice a tri-tip is to cut the roast in half from the centre point to the crook. You'll notice that the grain runs long ways on the long point, while it turns at the other point. Simply slice the long point across the grain, then turn the other section about 90 degrees and keep slicing.
One of the great things about this cut is that you can get great results without a ton of extra steps or special equipment, and you can have a delicious meal ready to serve in less than two hours.
***** Prep time on this recipe does not include 6-8 hour marinating time ***
Ingredients
Directions
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend.
Marinate your tri-tip or your protein of choice and coat evenly.
Refrigerate for 6-8 hrs.
Grill or bake.
Cut potatoes into wedges or fries.
Pour the olive oil in a large bowl or container.
Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet.
Sprinkle with salt and pepper to taste, making sure that to season evenly.
Bake for 20 minutes or until edges are golden brown.
If adding cheese - sprinkle the cheese and bake until cheese is melted.
*******************NOTE:
The tri-tip is a lean cut that comes from the sub-primal bottom sirloin taken from a rear quarter.
Tri-tip can come from beef, pork, or wild game but the most common tri-tip available is beef.
Our neighbour "The Little Butcher" can provide a tasty piece that won't disappoint... that is if you don't overcook it.
Beef tri-tip is a cut of beef that's often overcooked, resulting in a tough, dry, and disappointing meal. Cooking a perfect tri-tip isn't hard when you know how to do it right.
The tri-tip will cook for 45 minutes to an hour at 110, but will only take about 20 minutes to finish at 500 degrees. After it's cooked, you'll want to let it rest for about 10 minutes. Your total cooking time will be about an hour and a half for a five-pound cut of meat. When it's done cooking, we are going to slide it onto a cutting board and take it inside to rest, then slice and serve.
Most often, the first time someone slices a tri-tip, they do it wrong. This is a lean cut of meat with strong muscle fibres, so it's essential that you cut across the grain. The problem with tri-tip is that the grain runs in two directions, and it can be a challenge to make sure you cut it correctly.
The easiest way to correctly slice a tri-tip is to cut the roast in half from the centre point to the crook. You'll notice that the grain runs long ways on the long point, while it turns at the other point. Simply slice the long point across the grain, then turn the other section about 90 degrees and keep slicing.
One of the great things about this cut is that you can get great results without a ton of extra steps or special equipment, and you can have a delicious meal ready to serve in less than two hours.
***** Prep time on this recipe does not include 6-8 hour marinating time ***
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