Southwestern Grilled Tri-Tip Steak Recipe and Sale At Kroger
The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. per side of beef. It became a local specialty in Santa Maria in the late 1950s. Today it is seasoned with salt, pepper, fresh garlic, and other seasonings, grilled directly over red oak wood to medium-rare doneness. Alternative preparations include roasting whole on a rotisserie, smoking in a pit, baking in an oven, grilling, or braising in a Dutch oven after searing on a grill. After cooking, the meat is normally sliced across the grain before serving.
Often labeled “Santa Maria steak”, the roast is most popular in the Central Coast of California, the Central Valley regions of California and throughout the entire state. It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. Along with top sirloin, tri-tip is considered central to Santa Maria-style barbecue. In central California, the fat is left on the outside of the cut to enhance flavor when grilling, while butchers in many states trim the fat side for aesthetic purposes.
This often overlooked cut of meat is not only relatively inexpensive but also very flavorful and has become a favorite among those in the know.
The tri-tip roast or steak is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a rich flavor, but it also tends to be lower in fat than most other cuts.
The versatility of tri-tip is another factor that makes them great. Uncut, it is a fantastic roast that should be grilled indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch thick steaks, that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. This allows the juices redistribute and evens out the heat.
Because tri-tip is lean, be careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to make sure you get it right where you want it. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve.
Beef Tri-Tip Steak is a favorite in our home and will be in yours also. Stop by Kroger to get a great deal on this today!