The Tri-Tip roast/steak is a 1.5 to 2.5 pound triangular-shaped cut from the beef sirloin…
For years, the Tri Tip found itself as part of the bone-in sirloin steak, hanging off the end as an odd shaped strip that usually got cut off and made into kabob meat or cube steaks. With a mere 4-5 LBS or so per animal, nobody really missed it.
Image courtesy of Supper is Ready! blog
As a kid growing up, steak was a rare treat. Dad would pick up Top Sirloin from the local King’s Market, pop them under the broiler, and serve with baked potatoes and a vegetable. For health reasons I don’t eat as much steak as I did when I was younger. But every now and then I enjoy a nice steak. My first experience with a Tri Tip was in a local restaurant and I felt this particular cut possessed extremely good beefy flavor. At the store I found some Tri Tip steaks, grass-fed and drug free. Tonight, we’ll be trying this cut marinated and grilled.