Grilled Marinated Tri-Tip
Unveiling the Magic of Tri-Tip
Hello grill masters! We’re thrilled to have you join us, as we dive into another delicious journey through the world of flavor. Today, we're firing up the grill for a mouthwatering rendezvous with a classic favorite: Tri-tip. But hold onto your tongs because we're not just grilling it up plain Jane style. Nope, we're infusing this beauty with a marinade that'll have your taste buds doing the happy dance.
What is a Tri-tip?
Ah, the tri-tip—often hailed as the unsung hero of the beef world. This flavorful cut comes from the bottom sirloin area of the steer and boasts a tender texture with just the right amount of marbling to ensure a juicy, melt-in-your-mouth experience.
Why "Tri-Tip"?
Now, you might be wondering, "Why the curious name?" Well, it’s triangular in shape. Clever, right? This versatile cut is also known by other names depending on where you are—Santa Maria steak or Newport steak, for instance—but no matter what you call it, one thing remains constant: its deliciousness.
Versatility at its Finest
What makes the tri-tip truly special is its versatility. Whether you're grilling it up to perfection, roasting it in the oven, or even smoking it for that extra layer of flavor, the tri-tip delivers every time. Its robust beefy flavor pairs beautifully with seasonings and marinades, making it a favorite among grill masters.
Cutting Against the Grain
One crucial tip (pun intended) when working with tri-tip is to always slice it against the grain. And trip-tip is unique, because it’s grain runs in two directions. So, look closely and cut against the grains. This ensures maximum tenderness and makes each bite wonderful.
Recipe: Simple Marinade for Tri-Tip
Ingredients:
- 1 tri-tip roast (about 2-3 pounds)
- ½ cup low-sodium soy sauce
- ¼ cup extra Virgin Olive Oil
- 8 cloves garlic, minced
- 2 sprigs fresh rosemary (about 6 inches each), chopped
- 1 tablespoon fresh-cracked black pepper
- 1 tablespoon brown sugar
Instructions:
In a bowl, whisk together soy sauce, olive oil, minced garlic, rosemary, black pepper, and brown sugar.
Using an immersion blender, insert it into the mixture and blend until everything is well combined, creating a smooth texture.
Place the tri-tip roast in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. When possible, flip the bag every hour to ensure even marinating.
Remove the tri-tip from the refrigerator at least 30-60 minutes before grilling and allow to come to room temperature.
When you're ready to grill, remove the tri-tip from the marinade and allow marinade to drain off. Reserve the marinade for basting during grilling.
Preheat your grill to medium-high heat.
Grill the tri-tip for about 5-7 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (57°C) using a meat thermometer.
Once cooked to your liking, remove the tri-tip from the grill and let it rest, covered with aluminum foil, for 10 minutes before slicing against the grain, remembering tri-tip has two distinct grain directions.
Serve up those juicy slices of grilled tri-tip and get ready for the flavor explosion!
And there you have it, folks—a crash course on the marvelous tri-tip, complete with a marinade that'll have your taste buds singing praises. From its unique shape to its unmatched versatility, this cut of beef deserves a prime spot on your grill. So, the next time you're at the butcher shop or browsing the meat section, be sure to grab a tri-tip and enjoy a wonderful cut of beef. Until next time, happy grilling!
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