Meet The Tri-Tip
The Tri-Tip is a triangular cut of beef that comes from the bottom portion of the sirloin. It's latin name for this muscle is the tensor fasciae latae, or TFL. In relation to the human anatomy: if you run your hand down the outside of your legs from mid-gluteal to the outside of your knee, that's your tensor fasciae latae. TMI? Maybe.
The tri-tip was popularized as a whole-muscle roast in the early 1950s in Oakland, California, and remains most popular in the Central Coast of California and throughout the entire state of California. Though its decadence is still a bit of a secret, it's becoming more well-known nation and world-wide for its full flavor and relatively lower fat content.
Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish
Yields 8 Servings, Epicurious.com, image credit theparsleythief
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup tequila
- 7 garlic cloves, finely chopped
- 2 teaspoons grated lime peel
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground black pepper
- 1, 3lb beef loin tri-tip roast, trimmed
- Cherry Tomato Relish (recipe below)
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Prepare barbecue or grill (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 14 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Cherry Tomato Relish
- 1/4 cup balsamic vinegar
- 4 teaspoons chopped fresh oregano
- 3/4 cup olive oil
- 1/8 cup drained canned diced mild green chilies
- 4 green onions, finely chopped
- 4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.