Tri Tip (also referred to as Santa Maria steak) is one of my favorite cuts of meat, however many of you are probably wondering what the heck Tri Tip is. If you aren’t from California or out west, you are probably unfamiliar with this specific cut. Tri Tip is a triangular cut of meat from the primal cut sirloin.It is tender and delicious. When living in California I usually had it grilled (or as they say, barbecued) and it was always fantastic tasting. There is so much you can do with this fairly inexpensive (at least in CA it wasn’t too badly priced) cut of meat.
Below are some images of the primal cuts of the beef and where exactly the Tri Tip is located. So if you have a local butcher, be sure to ask for this cut and give it a try. I think you will be pleasantly surprised.
I haven’t seen it really since moving back east which means I have sadly missed out on this delicious cut of meat for the past two and a half years. However last year I won a gift card to Organic Prairie from Easy Eats and it was about to expire late last month. So I headed to the website and saw they had a 1.5 pound organic Tri Tip available , I got all excited and I placed my order and waited patiently for it to arrive. The Tri Tip was around $30.00 (plus shipping), but I had a gift card so it wasn’t a big deal. When we can afford to buy this again, I will. It is worth the money (in my opinion), and the people over at Organic Prairie were extremely helpful and friendly, especially Lori (Thank you again for all your help).
Bryan had never had Tri Tip but has heard me talk about it quite a bit. So I thought I would make him a delicious meal that would highlight the flavors and tenderness of the beef. I really enjoy organic beef because you can actually taste the flavor of the beef and not what it has been eating. I decided to marinade it over night, but with ingredients what would enhance the meat and not overshadow it by any means. Seeing as hurricane Sandy was heading our way we had already put our grill in a safe place so I decided to roast it, which I have never done nor had before but I figured it was worth a shot. We invited our neighbor over to join us (we didn’t want to be disgusting pigs and eat the 1.5 Tri Tip ourselves!!)
Marinade for Tri Tip
- 1/2 cup Red Wine – Merlot or Pinot Noir work well
- 1 tablespoon red wine or sherry vinegar
- 2 tablespoons canola oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons spicy brown mustard
- 1 tablespoon gluten-free soy sauce (San-J)
- 2 large cloves of garlic minced
- 1 1/2 teaspoons grey salt
- 3/4 teaspoons ground black pepper
- 1 sprig of rosemary – left whole
- 1 sprig of oregano – left whole
- Place all ingredients in a large zip lock bag.
- Mix well.
- Add Tri Tip and marinade over night.
Roasted Tri Tip
- 1.5 pounds of Tri Tip
- Marinade (see above – marinade over night or for at least 4 hours)
- Roasting Thermometer
- Roasting pan/dish with rack
- Preheat oven to 450•
- Remove Tri Tip from marinade and place in a roasting pan/dish with a rack
- Insert thermometer probe in the thickest part of the Tri Tip and set it to medium (135•)
- Place Tri Tip in oven and cook for 30-40 minutes (check thermometer, you do not want to over cook this)
- Remove from oven when the internal temperature reaches 135• and cover loosely with foil for 10 minutes.
- Slice against the grain in thin slices. Serve with garlicky green beans, and mashed sweet potatoes – or your choice of vegetables.
Red Wine Reduction Sauce
- 1 Cup Red Wine – Merlot or Pinot Noir
- 1 clove of garlic minced
- 1/2 teaspoon minced rosemary (fresh)
- 1/2 teaspoon minced oregano (fresh)
- salt and pepper to taste
- 1 tablespoon of honey
- Add all ingredients into a small sauce pot.
- Bring to a boil then reduce to a simmer until it reduces in half, about 10-15 minutes.
- Strain reduction through a fine mesh sieve and discard solids.
- Serve over sliced Tri Tip
sorry for the pic of the meal – it was taken with my phone…too hungry and it smelt way to good to get the real camera out.