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 (125°F 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
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.