What to do with tri tip roast?

Question

Anyone have any suggestions??

Answer 1

Santa Maria Tri-Tip Sandwich
From: Weber’s Art of the Grill

Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.

For the sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 teaspoon ground coffee
1/4 teaspoon freshly ground black pepper

For the rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper

2 to 2-1/2 pounds tri-tip beef, about 1-1/2 inches thick
12 slices French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

To make the barbecue sauce: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley,
Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

To make the dry rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill’s instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140ºF for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature. Makes 6 servings.
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Oven Roasted Tri-Tip

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.
1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.

Preheat the oven to 450ƒF. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115ƒF to 120ƒF for rare, 120ƒF to 125ƒF for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.

Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.

http://www.smvalley.com/community/smbbq.html

Answer 2

I am from santa maria, ca the tri tip cap of the world! we BBQ it and slice it thin put it in a french bread roll and top with salsa that;s the best way. I should know

Answer 3

Some call it a steak (I do) some call it a roast. They are both the same cut.

Here is a recipe for each persuation.
1st roast a 1 1/2 - 2 Lb tritip in a 350 degree oven un-seasoned 20 minutes per Lb. let rest & cool.

1-1/2 to 2 pounds fully-cooked beef tri-tip roast
2 cans (8 to 8-1/4 ounces each) tropical fruit salad in light syrup
1 large orange
2 to 3 teaspoons spicy brown mustard
1/4 to 1/2 teaspoon hot pepper sauce
Salt and pepper
1/2 cup diced green bell pepper

1. Remove beef tri-tip roast from package; place in microwave-safe dish. Transfer 3 to 4 tablespoons liquid from package to small saucepan; set aside. Discard any remaining liquid or reserve for other use. Cover roast and microwave on high 7 to 10 minutes or until heated through. Let stand, covered, 5 minutes.
2. Meanwhile drain fruit salad, reserving 3 tablespoons of the syrup. Cut up any large pieces of fruit; set aside. Grate 1 teaspoon peel from orange; set aside. Cut orange in half. Squeeze juice from 1/2 orange; peel and chop orange sections from remaining 1/2.
3. Combine reserved syrup, orange juice, mustard, orange peel, pepper sauce, salt and pepper, as desired in medium bowl; whisk until blended. Measure 1/4 cup of the orange juice mixture; add to beef liquid in saucepan. Set aside. Add reserved fruit, chopped orange and bell pepper to remaining orange juice mixture in bowl; mix well. Cover and refrigerate.
4. Carve roast across the grain into thin slices. Bring mixture in saucepan to a boil; remove from heat.
5. Arrange beef and fruit relish side-by-side on platter. Spoon hot sauce over beef, as desired. Garnish with orange slices, if desired.

1 1/2 -2 pound beef tri-tip
1 tbsp salt
1/2 teaspoon each garlic salt and celery salt
1/4 teaspoon each black pepper, onion powder and paprika, dill, sage and rosemary



Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain (this is most important) into thin slices. Serves 6.

Until I found the newly developed Flat Iron Steak this was one of my favorite brisket style of steak for grilling.

Answer 4

here's a website with recipes and cooking suggestions and tips
http://www.askthemeatman.com/tri-tip.htm