Ask now. We will respond to you via e-mail and post the answer on this page.
  Q. What is the best way to prepare beef loin tri-tip, and can you recommend a recipe?

A. Tri-tip is Californian for sirloin tip. The tri-tip roast or steak (also called a triangle roast) is the 1 to 2 pounds of meat that sits at the bottom of the sirloin.
This cut can dry out quickly, but with a good marinade you really can't go wrong. Southwestern or Asian marinades are great flavors to complement this cut of meat. Over cooking tri-tip is easy, so use a meat thermometer while cooking (125F is rare).

Tri-tip is so versatile; it is a great cut of meat for grilling, or broiling, full of flavor. Uncut it's a fantastic roast that should be grilled indirectly for 30 to 40 minutes. Make sure when you grill it that the coals are grey, if you don't the outside will be burnt and the inside will be raw. Always let your steak (or roast) rest for 5 to 10 minutes before you carve it. This lets the juices return to the muscle and evens out the heat. If you cut into it too early the juices will just run out and you will be left with a dry piece of meat.

My favorite way to prepare a tri-tip is the plain old-fashioned way - on the grill with lots of freshly ground black pepper and a good sprinkling of kosher salt.

Where should a meat thermometer be placed in a chicken or turkey in order to get a correct reading?
What is "mirepoix"?
My family loves soup and I like to make large batches, is it ok to freeze the leftovers?
What is the difference between a sweet potato and a yam?
Many recipes only use egg yolks. How can I save egg whites and for how long?
Why do I have to knead bread dough? Does it really matter?

Version 1.2 SP2 is ready for download!
Add a recipe of the day to your web site
See what our users are saying about Living Cookbook  
Free recipes!
Get help from Living Cookbook support
Upgrading to the newest version
Living Cookbook Forum
Link to us!

2002 Radium Technologies, Inc. All rights reserved.   Disclaimer | Contact Us