Ole! Today is Arlo’s first birthday. Arlo is the son of my sons’ childhood babysitter. This is but one cookie from an entire plate full of the most incredible cookies I’ve ever seen. Many pictures were snapped to preserve the memory.
This dish is not a fam fav from childhood but a recent addition to recipe collection. For weekend stay-over guests you need a tasty easy to prepare dish for breakfast or brunch. This is especially true when you have repeat customers. You can serve only so many scrambled eggs, bacon, sausage, potatoes, toast, pancakes, etc. before your guests start asking,
“Can we go out for breakfast?”
This recipe is a Gourmet Classic that I encountered in 2011. We made it once only because we didn’t own a cast iron skillet and quite frankly, we completely forget about this recipe. One weekend we decided to do something a little different to hopefully blunt any thoughts of going out. A cast iron skillet is mandatory (probably not but I made it up and it sounds good). The only changes made to original recipe are the butter and milk. The original Gourmet recipe calls for whole milk (we had 2% in the fridge) and sweet butter (salted works, trust me). Serves about six. Add fresh fruit and pass around the maple syrup.
Breakfast was served buffet style. After all the guests served themselves and sat at the table, the room fell silent. Yeah, it’s that good.
Lemon Soy Marinade
juice of one half of a large lemon
1/4 cup soy sauce
1/4 cup extra virgin olive oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Note – all measurements are approximate.
The marinade is enough for about a half pound of meat. Double or triple as required. I soaked tri tip steaks for around two hours before cooking.
The good news is the tri tip steak I made a while ago was deemed very good.
The bad news is I didn’t get to have any. The steaks were smaller than I thought so I didn’t get a piece. Same as when I was growing up, Dad would serve dinner family style and let everyone else pick their protein first. Dad got the pieces everyone else didn’t want. The last time I grilled tri tip steaks I got chicken.
I had to buy more. This time I bought the entire roast and carved it into steaks myself. At roughly a pound and a half I saved $1.50.
The triangle pieces are small and the first cut had a pretty thick cap of fat making the “steak” even smaller. I now understand why butchers turned this muscle into stew meat.
Tonight I am marinating the steaks in a lemon soy bath. We’ll see how they turn out.
Update 6:00 PM
The steaks turned out great. I froze the strip steak like pieces and grilled the smaller chunks. I managed to cook the meat until it was medium and it wasn’t tough or chewy. Don’t cook tri tip past medium or you will end up with chewy odd shaped hockey pucks. The marinade turned out decent for a throw together bath.
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.
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