Unlock this content with a Rosendale Online subscription.
Get unlimited access to all of Rosendale Online.
Already a Rosendale Online member?
Log in
Duration:
36 hrs
Servings:
4
Level:
Medium
The tri-tip triangle, beautiful cut from the sirloin, is well-marbled, packed with flavor, a quite tender cut that roasts well, and grills well when sliced into individual steaks. The tri-tip comes from the Sirloin family of reductions.
A piece of meat that, for many years, was another flavorful cut resigned to the ground beef pile or for the butcher to enjoy themselves, or even worse, in many places end up in the garbage. But nowadays has been getting a place not just at our table but in most barbecue places, when smoked or grilled, can develop unique flavor profiles.
Part 1:
Marinade (Day 1)
Step 1
Pat dry the tri-tip dry with a paper towel.
Step 2
Then take the curry paste and rub over the entire tri-tip until completely covered.
Step 3
After rubbing the tri-tip place it in a gallon-size zipper storage bag. Add all of the other ingredients into the mixing bowl. Whisk the mixture until all the ingredients are blended well.
Step 4
Pour the marinade over the tri-tip, and place it in the refrigerator overnight.
You should turn the meat and marinade over a few times while it is marinating.
Part 2:
Cooking Tri-Tip (Day 2)
Step 1
Build a two-zone charcoal fire.
Grill the trip tip directly over the coals (approximately 500°F/260°C) for 4-5 minutes per side.
After searing both sides of the tri-tip, place over the safe zone (indirect fire zone), cover your grill, and cook the tri-tip to an internal temperature of 130°F/54°C-135°F/57°C for medium-rare. This could take about 30 minutes but check it around 20 minutes.
Step 2
Remove the tri-tip and allow it to rest uncovered for 15 minutes. Slice the tri-tip in ⅛-¼” slices against the grain. If you have some guests who like their beef more well done, use the ends of the tri-tip for their portions.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
