Tri-Tip. Tri-tip roast is a tender, lean beef cut that gets its name from its triangular shape. It is sold as a small roast from the bottom sirloin or cut into tri-tip steaks. What makes it special is the full flavor it promises for an affordable price.
The precise origin of the name "tri-tip" for this cut of beef is unclear, with several sources claiming original usage of the term.
Originally called a California cut, the tri-tip steak has become increasingly popular because of its superior flavor.
The tri-tip steak is cut from the tri-tip roast, which is part of the bottom sirloin subprimal cut.
You can cook Tri-Tip using 1 ingredients and 4 steps. Here is how you cook that.
Ingredients of Tri-Tip
- It's of Tri-tip (2.5Lbs).
It is an economic piece of meat that is full of flavor—it is far less expensive than other equally flavorful steaks such as the rib-eye. Tri-tip, a flavorful and fairly lean boneless cut of beef from the bottom sirloin, is also called 'triangular' roast because of its shape. This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests.
Tri-Tip step by step
- Rub Tri-tip with favorite Rub and spray with a bit of oil.
- Sear 3 min on each side (6 min total) on the BBQ at 450 degrees F.
- Bake in oven for 18 min at 400 degrees F.
- Rest for 5 min and eat.
A tri tip weighs roughly two pounds, which makes it more than a single person feed, but the perfect cut for sharing. The tri-tip has a good amount of marbling throughout, but is actually quite lean and devoid of any fat caps, so it can be tough if not cooked properly. This is definitely a cut built for grilling and keeping medium rare to medium. Have you ever had tri tip? If not you are missing out.