Next to Picanha, the tri-tip roast or steak is probably my favorite cut of non-rib beef. A California favorite since the 1950's, it traces its origins back to the Santa Maria valley in the central part of the state. From all accounts it was popularized in a Long Beach restaurant called Jack's Corsican Room where it was roasted in a red wine sauce. For those who have not tried tri-tip, it has a distinctive beefy flavor and texture unlike any other cut, especially from the sirloin. They can be sourced at most Costcos; we get the 2-3# prime ones there on a regular basis.
So it's that classic wine marinated tri-tip recipe that I want to pay homage to. It's a relatively easy recipe but the outcome is absolutely delicious. In fact it may be the way I cook it on a regular basis. So let's get to cookin' a tri-tip....
Course: Dinner
Cuisine: American
Takes: 30 minutes prep, 2-24 hours marinating, ~20 minute cook
Ingredients
2-3# Prime Tri-tip
2 cups Red Wine. I prefer a bold California Pinot or Cabernet, but lighter varietals work just as well
2 cups low sodium beef stock
1/3 cup Lea & Perrins Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic minced
1 large shallot fine chopped
1 teaspoon fresh rosemary
1 tablespoon your favorite tri-tip seasoning
1 tablespoon course black pepper
1 tablespoon kosher salt
3 tablespoons butter for sauteing and sauce
1 tablespoon olive oil for sauteing
Method:
For the marinade:
Plate you sliced tri-tip with the pairings of your choice. Drizzle the desired amount of sauce onto the meat. In my case I added a hasselback baked potato, some grilled broccoli and queso-chicken sausage to round out my plate.
Enjoy this California inspired cut of meat in a classic red wine sauce. Simple to make but rich and bold in flavor!! Troutman hopes you enjoy this steak classic !!
So it's that classic wine marinated tri-tip recipe that I want to pay homage to. It's a relatively easy recipe but the outcome is absolutely delicious. In fact it may be the way I cook it on a regular basis. So let's get to cookin' a tri-tip....
Course: Dinner
Cuisine: American
Takes: 30 minutes prep, 2-24 hours marinating, ~20 minute cook
Ingredients
2-3# Prime Tri-tip
2 cups Red Wine. I prefer a bold California Pinot or Cabernet, but lighter varietals work just as well
2 cups low sodium beef stock
1/3 cup Lea & Perrins Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic minced
1 large shallot fine chopped
1 teaspoon fresh rosemary
1 tablespoon your favorite tri-tip seasoning
1 tablespoon course black pepper
1 tablespoon kosher salt
3 tablespoons butter for sauteing and sauce
1 tablespoon olive oil for sauteing
Method:
For the marinade:
- Saute the shallot and garlic in a pan with a tablespoon each of butter and oil until soft.
- Add salt and pepper to the tri-tip. Return to the refrigerator for at least 2 hours to dry brine.
- After the salt brine, place the tri-tip in a large Ziplock bag. Pour in the wine, beef stock, worcestershire, vinegar along with the sautéed shallot, garlic, and rosemary.
- Seal the bag and return to the refrigerator. Marinade for a minimum of 2 hours but as long as overnight. Since I was using a bold wine, I opted for 3 hours which was perfect. The meat took on a great flavor without being overwhelming. Too long, and the marinade will tend to make the meat proteins mushy. You want to taste the beef with a hint of wine in the background.
- Remove the tri-tip from the marinade and reserve about half for a sauce. Pat dry with a paper towel.
- Season the tri-tip with a classic tri-tip seasoning; I used Oakridge Carne Crosta coffee based for mine.
- Fire up your Santa Maria grill or a Weber Kettle. You want a hot fire so in my kettle I went with indirect and a full chimney of charcoal into my SNS. Use 1-2 chunks of oak or some oak splits in your SM grill.
- Place the roast on the indirect side and cook until the internal temperature hits between 112-115*F. Monitor your temps with a good thermo device if not using probes. Do not overshoot this temperature.
- Reverse sear using some avocado or other high temp oil after each flip. Sear for 30 seconds to 1 minute per side until a good char begins to develop. Check your temps, your roast is done when the internals hit about 125-128* for medium rare. Longer for medium but I do not recommend tri-tip cooked to anything but medium rare.
- Allow the roast to rest on your cutting board for at least 15 minutes. Tri-tips are very juicy and you need to let the proteins relax and ramp down to capture that juice. Your final temps should ideally be 130-132*F.
- Carving can be tricky. The tri-tip muscle runs in two directions, the junction of the two is usually at the V portion of the roast. Always be sure to cut against the grain of each portion.
- Strain the reserved marinade into a bowl.
- Add marinade to a pan and crank up the heat bringing it to a slow boil.
- Taste it and add salt and pepper if desired.
- Add the remaining 2 tablespoons of butter and the Dijon mustard.
- Whisk to emulsify, then reduce by about half until thickened
Plate you sliced tri-tip with the pairings of your choice. Drizzle the desired amount of sauce onto the meat. In my case I added a hasselback baked potato, some grilled broccoli and queso-chicken sausage to round out my plate.
Enjoy this California inspired cut of meat in a classic red wine sauce. Simple to make but rich and bold in flavor!! Troutman hopes you enjoy this steak classic !!
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