Grilled or Oven Roasted Tri-Tip For Christmas Dinner – Sometimes I begin to produce a list of items to purchase at Home Depot, and that I get overwhelmed. Does this ever happen to you?? It is impossible to stop in a home improvement store for only 1 item because there are always SO many jobs on the to-do list when you’re a homeowner. Like yesterday, I was going to head to the store to get the things I had to hang on my multiple rolling pins in my kitchen.
“Yeah. Get a wall patching kit, the type with the mesh display. Oh, and get a little more ducting for your air conditioning, I want to spot a number of it. And some new ceiling tile, the entrance to the loft is getting worn down. And catch some claws, I am running low, oh, and some sandpaper and wood oil so that I can refinish that bench on the porch.”
But WHICH ducting should I get?? And nails, do you KNOW how many kinds of claws there are at Home Depot?? I ended up just not going at all. Home advancement, some improvement.
Also, perhaps I should have been searching for a new grill? Ours is gradually falling apart. The lid opens up way too far, and now it will not seal when you shut it. I grabbed some random yard artwork and our barbecue scraper to weigh down it while cooking this tri-tip. Super classy.
Perhaps you have had tri-tip? Otherwise, you are missing out.
Grilling it became something from the 50s in Santa Maria, California, and it is getting more popular nationwide, but a few still haven’t heard of it. Sometimes beyond California, it’s called a triangle roast.
It is a exceptional cut that is part beef, part roast. Once grilled, you receive that absolutely tender, pink center with a browned-to-a-crisp, caramelized outside, but it does not take as long to cook as a full roast. It is also cheaper than if you should purchase an equivalent quantity of steak.
Tri-tip is HUGE in my loved ones. We have eaten it for each Christmas dinner for as long as I could recall. My family was born and bred in California, so I had no idea it was a regional thing before I moved out of condition as an adult, and recognized people did not understand what cut of beef I had been talking about.
I only discovered how to cook tri-tip. We never made it ourselves for Christmas. It is named Fagundes Meats (I think their family name is Portuguese). We would always order a massive tray of broiled tri-tip to be picked up on Christmas Eve, then we would heat it in the oven the next day for Christmas dinner.
However, I reside in Sacramento today, an hour away, and that I can not just stop by anytime I want good tri-tip. So I called them up and asked about their process for how to cook tri-tip. I’m happy I did because it’s different from what I thought! (it’s a shorter process than I envisioned, which is very good news for everybody.)
The way to cook Tri-tip
It’s effortless: Rub the spices on the meat (all pantry spices, nothing specific ), put it in a big ziplock with a olive oil, then marinate overnight, or at least a few hours.
Fagundes is famous for its Santa-Maria style dry rub seasoning. I know it’s a secret recipe, so that I did not bother asking for it, but after plenty of research, I have come up with something that tastes just directly to me! It’s so Easy. Only a little pepper and salt and garlic, and several other spices to enhance that garlicky combo. It’s so great! And you do not have to chop anything.
When you are ready to cook, you can get it done the best way, which will be on the grill, or the second-best manner, which is in the oven. Both ways, you’re likely to get amazingly tender tri-tip, but you are only going to get that ultra-crispy black outside from the grill. The original Santa Maria tri-tip is traditionally grilled over red walnut wood, however I really don’t have some, and I’m guessing you do not either. I guarantee a normal gas grill will work just fine! Charcoal would be great, too, if you have that.
How to slice a tri-tip roast
Tri-tip is weird since the grain runs in two distinct directions. You can not slice it at precisely the same direction all the way around. Utilize the above photo as a guide. The black lines are where you need to cut. (Only once it’s cooked! Do not slice while raw. I simply took the photo before cooking so you could see the grain of the meat)
Tri-tip (and all meat) should be cut against the grain, and that means your knife ought to be perpendicular to the lines it’s possible to see (known as the grain) from the meat. Then slit each part of this tri-tip from the grain. That is why some of the photos on this post show little pieces of meat, and some reveal super long and thin pieces, such as this:
So, you now understand how to cook tri-tip! If your family is not to a turkey, this would be an magnificent main dish to serve at Thanksgiving. It’s so great. The traditional way to serve tri-tip is in sandwiches, though. Slice it up, put it on a soft roll, hoagie, ciabatta, anything you want.
P.S.. If you’re into grilling, I recently posted all about How to Cook Flank Steak. Take a look!