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Any ideas for tri tip beef loin?
- Thread starter ellen
- Start date
I don't see them in my area, but here's a recipe that was posted on this site.
From Luisa_Calif
GRILLED TRI-TIP ROAST WITH TEQUILA
MARINADE
AND CHERRY TOMATO RELISH
Marinate the tri-tip for at least two hours.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish
Whisk first 10 ingredients in medium
bowl.
Using small sharp knife, pierce meat all
over. Place meat in large resealable
plastic
bag; add marinade. Seal bag. Refrigerate
at
least 2 hours or overnight, turning plastic
bag occasionally. Prepare barbecue
(medium-
high heat). Remove meat from marinade.
Discard marinade. Grill meat to desired
doneness, about 10 minutes per side for
medium-rare. Transfer to cutting board.
Tent
with foil; let stand 10 minutes. Cut
diagonally across grain. Serve meat with
Cherry Tomato Relish.
Makes 8 servings.
Bon Appétit
June 2000
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6381
From Luisa_Calif
GRILLED TRI-TIP ROAST WITH TEQUILA
MARINADE
AND CHERRY TOMATO RELISH
Marinate the tri-tip for at least two hours.
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Cherry Tomato Relish
Whisk first 10 ingredients in medium
bowl.
Using small sharp knife, pierce meat all
over. Place meat in large resealable
plastic
bag; add marinade. Seal bag. Refrigerate
at
least 2 hours or overnight, turning plastic
bag occasionally. Prepare barbecue
(medium-
high heat). Remove meat from marinade.
Discard marinade. Grill meat to desired
doneness, about 10 minutes per side for
medium-rare. Transfer to cutting board.
Tent
with foil; let stand 10 minutes. Cut
diagonally across grain. Serve meat with
Cherry Tomato Relish.
Makes 8 servings.
Bon Appétit
June 2000
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6381
I grilled one last night, ellen- and it was delicious
I didn't do anything fancy- just my usual marinade of low sodium soy sauce, garlic and pepper. Grilled it rare and let it sit for 5-10 minutes under foil. Pink, juicy, delicious. I took the fat flap off before grilling- the meat has enough marbling to keep it juicy and it did not dry out at all.
I didn't do anything fancy- just my usual marinade of low sodium soy sauce, garlic and pepper. Grilled it rare and let it sit for 5-10 minutes under foil. Pink, juicy, delicious. I took the fat flap off before grilling- the meat has enough marbling to keep it juicy and it did not dry out at all.
Thanks. Both sound really good.
I'm not sure which one I'll try first! The meat is cut into narrow steak-like strips (about 3" wide") rather than being a roast size so I'll mess around with marinating times and see what happens. This is the first time I've gotten this cut of meat.
I'm not sure which one I'll try first! The meat is cut into narrow steak-like strips (about 3" wide") rather than being a roast size so I'll mess around with marinating times and see what happens. This is the first time I've gotten this cut of meat.
music-city-missy
Well-known member
We cook these constantly - here are several ways we do them...
I prefer the whole but Costco has gotten to where they only sell them in those strips which I hate. So I just buy the whole cryovac bag from them before they slice them - it has 8-10 in it and I put the marinade in the bag with them when I freeze them and throw them in the freezer ready to go.
PICANHA (Brazilian Roasted Tri-Tip)
1 whole tri-tip, trimmed of most of the fat
5-6 cloves of garlic, mashed
1/2-3/4 cup Kosher salt
1/4 cup olive oil
Additional garlic
Mash garlic with the salt to make a paste using olive oil as necessary to make the paste. Rub on meat and let sit for 2 to 3 hours on a rack over a pan. This will pull some moisture out of the meat and 'intensify' the flavor. Scrape the salt mixture off as best you can being sure to get any large chunks of salt off. Rub with olive oil and additional garlic if desired.
Place on HOT grill. Grill without turning until first side is charred very well and within 20 or 30 degrees of final temperature. Turn once and finish to desired temperature (Rare preferrably but definitely no more than Med-Rare). Remove from grill, cover and let rest minimum of 5 minutes. Cut thinly against the grain and serve with lime wedges (I like to grill them) and chimichurri sauce.
TEQUILA LIME TRI-TIP
1 whole tri-tip
Juice from 1 lime
1/2 cup tequila
1/4 cup olive oil
+/- 1/4 chili powder
Marinate in the lime juice, tequila, olive oil and chili powder. Place on hot grill and grill until Rare or med-rare turning only once. Cover and let rest minimum of 5 minutes. Slive thin against the grain and serve with grilled lime wedges, homemade salsa. Good on a salad (grilled Romaine) or in warm flour tortillas.
BLACK & TAN TRI-TIP
1 whole tri-tip
1 can stout beer (I use a locally brewed one that I prefer but if you are buying it at the grocery - go for Murphy's over Guiness)
2-3 Tablespoons instant espresso powder
olive oil
Salt & Pepper to taste
Marinate in the beer and espresso powder overnight. Remove from marinade and rub with olive oil and season with salt and pepper. Grill on hot grill until done, rare to med-rare. Cover and let rest minimum of 5 minutes. Slice thinly across the grain and serve with horseradish sauce.
I prefer the whole but Costco has gotten to where they only sell them in those strips which I hate. So I just buy the whole cryovac bag from them before they slice them - it has 8-10 in it and I put the marinade in the bag with them when I freeze them and throw them in the freezer ready to go.
PICANHA (Brazilian Roasted Tri-Tip)
1 whole tri-tip, trimmed of most of the fat
5-6 cloves of garlic, mashed
1/2-3/4 cup Kosher salt
1/4 cup olive oil
Additional garlic
Mash garlic with the salt to make a paste using olive oil as necessary to make the paste. Rub on meat and let sit for 2 to 3 hours on a rack over a pan. This will pull some moisture out of the meat and 'intensify' the flavor. Scrape the salt mixture off as best you can being sure to get any large chunks of salt off. Rub with olive oil and additional garlic if desired.
Place on HOT grill. Grill without turning until first side is charred very well and within 20 or 30 degrees of final temperature. Turn once and finish to desired temperature (Rare preferrably but definitely no more than Med-Rare). Remove from grill, cover and let rest minimum of 5 minutes. Cut thinly against the grain and serve with lime wedges (I like to grill them) and chimichurri sauce.
TEQUILA LIME TRI-TIP
1 whole tri-tip
Juice from 1 lime
1/2 cup tequila
1/4 cup olive oil
+/- 1/4 chili powder
Marinate in the lime juice, tequila, olive oil and chili powder. Place on hot grill and grill until Rare or med-rare turning only once. Cover and let rest minimum of 5 minutes. Slive thin against the grain and serve with grilled lime wedges, homemade salsa. Good on a salad (grilled Romaine) or in warm flour tortillas.
BLACK & TAN TRI-TIP
1 whole tri-tip
1 can stout beer (I use a locally brewed one that I prefer but if you are buying it at the grocery - go for Murphy's over Guiness)
2-3 Tablespoons instant espresso powder
olive oil
Salt & Pepper to taste
Marinate in the beer and espresso powder overnight. Remove from marinade and rub with olive oil and season with salt and pepper. Grill on hot grill until done, rare to med-rare. Cover and let rest minimum of 5 minutes. Slice thinly across the grain and serve with horseradish sauce.