The Joy of Tri-Tip

Tri-tip is a cut of beef from the bottom sirloin that was created in a supermarket in Santa Maria, California, in the late 1950s.

Now when I say "created," it's not as if the butchers there made meat where there had been none. Instead, they took a portion of the sirloin that was not a standard cut and had been used for ground meat and tried it out. Turned out to be very tasty and tender.

It's remarkably easy to prepare on the grill, and after trying several methods, I've found the "classic" Santa Maria preparation to be my favorite.

The trickiest part of tri-tip is finding it if you're not on the west coast. The only place I have been able to purchase it, either in the East or in Colorado, is Sam's Club (I'm not a Costco member, so don't know if they might have it. No supermarket or butcher shop I've been into has it, nor have most heard of it.

There are two ways to buy tri-tip: The full roast, which is around two pounds, or cut into long strips, which I would guess are good for making into kebabs. But I only buy the full roast.

My first tri-tip experience was at a county fair in Bozeman, Montana. The food court there had a stand called "Tri-tip Kitchen." They weren't very busy. I went there and told them I had always wanted to try it, so I had a sandwich and it was really good. The proprietors were from California and said they noticed that not many people at the fair knew what tri-tip was. Unfortunately, the word "tri-tip" looks somewhat like "tripe" on first reading. Perhaps by now they've changed their sign to read "Steak Sandwiches."

I think the following recipe was taken whole from one of the many good web pages on tri-tip, but I can't remember which, so apologize to the author.


Charcoal Grilled Tri-Tip with Santa Maria Rub recipe

Rub:
1 tablespoon salt
1 tablespoon dried parsley
1-1/2 teaspoons black pepper
1-1/2 teaspoons garlic powder or granules

Apply a thick coat of rub to the roast 30minutes to two hours before grilling.

Soak some hickory chips for 30 minutes. Arrange the coals for indirect heat. Place roast on the grill, drain chips and sprinkle on the coals and cover grill with vents open.

Grill meat for 30 minutes, turning after 15.

Check temperature -- 130 degrees is ideal.

Let the meat rest on a cutting board, tented with foil, for 10 minutes. Slice 1/4 inch thick, against the grain.

Meatballs

I've been making meatballs for more than 20 years now. I learned from my first wife who learned from her mother. I've made a few adjustments over the years and for the first time have written down a recipe so I can produce the same result consistently.

I often had a problem with the meatballs falling apart. The secret is the right amount of binder (eggs and bread crumbs), but I also found it helped to omit chopped onions and use onion powder or granules instead.

There are 66 cute little meatballs cooking as I write.

Italian Meatballs recipe

4 pounds chopped beef, 85% lean
2 tablespoons onion granules or powder
2 tablespoons garlic granules or powder
2 tablespoons dried parsley
3 tablespoons dried oregano
2 teaspoons salt
2 teaspoons black pepper
4 large eggs
1 cup fine bread crumbs

Combine all ingredients well in a large bowl. Use your hands!

This recipe assumes you have lots of tomato sauce going -- I would make a smooth sauce using two 28-ounce cans of crushed tomatoes or puree. You just need to get it started simmering.

Roll into balls. I like them about 1-1/2" diameter.

Heat some olive oil in a large frying pan and brown the balls on all sides. Do not overcrowd the pan. Do them in shifts. For this size ball, about a dozen in a large pan at a time is good. Turn them gently with a tablespoon.

Gently lower the balls into the sauce and cook for at least an hour, preferably up to two hours so that meatballs are infused with the tomato flavor. I've had meatballs at too many Italian joints that were not cooked in the sauce, but only covered with it.

Too many leftovers? Freeze them!

Churrasco Estilo

Skirt steak, or Churrasco Estilo, is one of my favorite cuts of beef for grilling. Unfortunately, in many parts of the country it's difficult to find. Best bet is a Latino market. I get mine in Northern Virginia when returning from Washington. I like to buy steaks that are about 2 to 2-1/2 pounds each. Skirt is often used to make fajitas. But I put a mojo marinade on it, grill and serve with a chimichurri sauce.


skirt steaks
Churrasco Estilo recipe

Mojo Marinade reci
pe
10 cloves garlic
1 teaspoon salt
3/4 cup sour orange juice*
1/2 cup minced onion
1/2 teaspoon oregano
3/4 cup extra virgin olive oil
Mash the garlic and salt into a paste using mortar and pestle. Stir in the juice, onion and oregano. Let sit for 30 minutes at room temperature. In a saucepan, heat the olive oil to near boiling and remove from heat. Whisk in the juice mixture until blended. This will be enough marinade for up to 6 pounds of meat.

*Sour orange juice is available in Latino markets, or as a substitute combine two parts orange juice to one part lemon and one part lime.

Marinate steaks in the refrigerator overnight and then grill on the barbecue. I recommend serving rare to medium rare. Since heat and steak thickness will vary, start by grilling 4 minutes on each side. Then take the temperature with an instant read meat thermometer. Monitor every couple of minutes, and remember the meat will continue to cook a bit once off the grill, so take it off when it's not quite done to where you want it. Transfer steaks to a cutting board and let rest, covered with foil, for ten minutes. Slice against the grain 1/8 to 1/4-inch thick. Arrange on a platter and cover with Chimichurri, or put the sauce in a gravy boat or bowl and let diners apply to their own taste.

Chimichurri

8 cloves garlic
1/4 cup white vinegar
juice of one lime
2/3 cup extra virgin olive oil
1/2 cup onion
1/2 bunch flat-leaf parsley, stems removed*
dash of red pepper flakes
salt and pepper to taste
Put everything except the oil in a blender and "chop" until you have a thick mixture. Transfer to a bowl and whisk (do not use blender!) in the olive oil. Taste and add more salt, pepper, vinegar and lime juice as desired.

*Cubano style would call for cilantro, but I prefer the milder flavor of parsley, favored in Argentina.

This recipe adapted from Three Guys from Miami.