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FutureStarrTri Tip Roast`
Regularly. Some of the best pizza places in the world. The best thing about it is that you can choose your ingredients. They don't have a kick ass pizza crust. In fact I always order a side of corn to put on top of my pizza. And a Pitcher of tea, of course. Love it.
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
)If you’ve never had tri tip, you haven’t lived! I will show you how to cook tri tip on the grill or in the oven. It’s SO easy and the flavor is unbeatable! We always had tri tip for Christmas dinner growing up; it’s an impressive holiday meal! Or make it in the summer with these Santa Maria Pinquito Beans! Originally posted November 9, 2018.
Tri tip is a triangular cut from the bottom sirloin, with 3 tips. Grilling it became a thing in the 50s in Santa Maria, California, and it’s getting more popular nationwide, but some still haven’t heard of it. Sometimes outside of California it’s called a triangle roast. If you ask your butcher for a tri tip roast and he gives you a blank stare, try calling it the “California cut.”
guess, technically, what I call “tri tip” could be called tri tip roast, meaning that the cut of meat is all together. A tri tip steak is an individual slice of tri tip roast—but don’t you dare cut your tri tip into strips before cooking so it has the fancy word “steak” in it! Just say no!! After you’ve grilled or baked your tri tip, you’ll be slicing it. If you want to call those slices “tri tip steak,” knock yourself out. But I’m Californian. So, to me, the meat is simply “tri tip” before and after cooking, and before and after cutting.
The tri tip in the photos is trimmed, meaning the fatty layers surrounding it have already been removed by the butcher. If your cut of meat is untrimmed on one or both sides, here’s what I recommend