How to Grill Tri Tip

Monday, March 16, 2009

Tri Tip or Whole Bottom Sirloin is a tasty cowboy beef dish that is incredibly easy to cook.

1. Buy 2 1/2 to 3 lbs. of Tri Tip. You can get it under plastic in roughly triangular shaped chunks at the supermarket or have a butcher cut it off special.
2. Grill it hot. For a charcoal grill, lower the grill to the flame. For gas grill turn the flame up high. Do this for 3 to 5 minutes, then flip the Tri-Tip and cook for another five minutes (6-10 minutes total).
3. Cook it slow. For charcoal grills raise the grill up about halfway up and cover if you have a cover. For gas grills lower the flame about halfway and cover. Do this for 10 minutes, then flip the Tri-Tip and cook for another 10 minutes (20 minutes total). It will come out medium to medium rare. Cook less for rarer, more for medium or well-done.
4. Remove Tri Tip from grill and place on serving platter. Tent with foil and allow the steak to rest for 5-10 minutes.
5. Cut the Tri Tip into thin serving slices. Tri Tip has a "grain" like wood and you must cut across the grain. it. If you cut with the grain it will be stringy and tough to chew.
6. Serve with your favorite sides. Tex-Mex flavors like beans, corn, and salsa are good choices.

Butchers will understand "Whole Bottom Sirloin" in places they don't understand "Tri Tip". Use your favorite marinade for 2-24 hours before cooking for more tender and flavorful Tri-tip.For apartment bound chefs, Tri Tip can be cooked on the George Foreman Electric Grills. Plop the Tri Tip on there, close it, and cook for 30 minutes. Watch the grill carefully when using European versions. Leftover Tri Tip slices make great sandwich fixings. Use quality bread, cheese, mayo, and mustard.Be careful when cooking over an open flame.

Things You'll Need

Pan or Ziploc-style bag for marinade
Your favorite marinade


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