The tri-tip has excellent marbling (the fat running through the meat) and is very tender as long as you don't overcook it. Tri-tip is built for grilling, but it can also be cooked in a hot skillet on the stovetop. 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. It is an economic piece of meat that is full of flavor.
1 pounds tri-tip lean
4 cloves garlic, peeled and very thinly sliced
â…“ cup salt
â…“ cup black pepper
Cook over direct heat for 2 minutes per side with the Cloves of garlic inthe wood pile under the meat
Pull from the grill and let rest
For the best results, be sure to slice against the grain for the most tender slices. The tri-tip grain runs different directions, so just turn your cutting board as needed, cutting into thin slices.
Serve immediately.