Tri Tip - the perfect cut of meat

Perhaps, Tri tip is my favorite cut of beef. It always comes out perfect. I grill it and broil it because my family absolutely loves Tri Tip roast. It is always welcomed and always purchased if on sale. Summers are usually when we consume a lot of it but one does not have to wait till simmer, because  it comes out just as good broiled in the oven.  It does really well when company is over.

  There are a lot of different recipes on the web and methods of cooking it. I always recommend people to try this superior piece of meat. Imagine my surprise when my New York family could not find it in the supermarket. They went to the butcher and he had no idea what they were talking about. I could not believe it. It is sold in our local Costco raw as well as cooked and packaged by one of their vendors. I was determined to find it myself and went to butchers in NY and their local Costco but - nothing.... only cooked and packaged tri tip there. What a shame! Apparently it has not reached NY.

Tri Tip is triangular shape muscle cut from the bottom of the sirloin primal cut. There are only two of those per cow. Honestly, it is a perfect cut of beef: It has the right amount of marbling, very tender, flavorful and not very expensive. During the summer, sale price for untrimmed tri tip roasts is as cheap as $ 2.79 per pound. Trust me, it is totally worth it! It is sold in California trimmed or untrimmed - with thick layer of fat on most of it. Even though supermarket will advertise it as trimmed,on one side of it there will be a layer of fat about 1/4 inch thick. Some people grill that kind  of the roast fat side down covered for about an hour allowing the fat to remain on the frill as the piece of meat is removed to the plate. I trim all of the fat before I grill it.  This is my absolutely favorite, very simple and delish recipe and it is not mine.

I got it right off the bottle of  Grill Mates® Montreal Steak Seasoning 

Savory MarinadeMIX 1/4 cup olive oil, 2 tablespoons soy sauce and 2 teaspoons Seasoning.
ADD 1 pound steak; marinate 30 minutes.
GRILL.

Few tips I want to share. I sometimes marinate it for much longer and olive oil tends to solidify at lower temperature, so try to emulsify the marinade as much as you can. Also since it is a roast and not a steak, it is much thicker and will need more seasoning then just what the recipe calls for. I usually either add more to the marinade or to the roast once it is on the grill. The slushy remnant of the marinade can be gently dabbed onto the roast as it cooks, or just sprinkle some more fresh seasoning. Once it is done in about 30-40 min, depending on the size of the cut allow it to rest covered on the plate. Then slice up to a smaller size cuts starting at the tip, that will give you different size medallions perfectly crusted with seasoning. Even is it is cooked little too long and is well done(i may have accidental done it once or twice), the meat remains tender and juicy. Mmmmmm......I love and use it so much that I buy "industrial size" bottles at Costco and use it up over the summer.