The Sirloin Tri-Tip was first known in here in the US in Central California as the Santa Maria or the Newport Cut. In recent years this relatively inexpensive cut has become known and more popular East of the Mississippi River. It's a triangle of meat that usually weighs about 5 pounds trimmed, and is a versatile and forgiving cut of meat, capable of being prepared many ways, from simple roasting to smoking, grilling to pan searing. The meat is tender and favorable, as long as it is cooked medium rare to medium. The fibers do tighten up considerably at higher temperatures.
Most recipes that I have seen or read commonly call for the cut to be treated like a brisket, though it does not require nearly the twelve hours to prepare a tri-tip properly as it does a full packer cut brisket. The preparation method that I prefer is called the Reverse Sear, where the meat is seasoned, then smoked, or roasted at low temperatures until the internal temps are medium rare to medium, and then allowed to rest 15 minutes. This ensures the juices are re-absorbed into the meat. The cut is then grilled or pan seared over high heat for color, which only takes a few minutes. I like to marinade the meat overnight, but it is not necessary. This recipe is based on a preparation by Sam Zien, of Sam the Cooking Guy on YouTube, and is easily my favorite.
Marinade:
1/2 cub low sodium soy sauce
1 cup olive oil
5-10 cloves crushed or diced garlic
1 tsp black pepper
Other ingredients:
1-2 tbsp. olive oil
1-2 knobs of butter
Sprig of thyme (optional)
Directions:
Most tri-tip roasts from the supermarket have the fat cap and silver skin well-trimmed, but you may need to clean up these areas. I don't mind a thin fat cap, especially if I'm grilling it over flames. The meat may be tenderized at this point if you have one, but it is not necessary.
Combine the marinade and pour it into a sealable gallon bag. Seal the meat in the bag with the marinade and move it around to coat the entire tri-tip, If you have overnight to let the meat marinade in the refrigerator that is great, but a minimum of four hours would be ideal.
Remove the meat from the refrigerator and let it set on the counter in the marinade for a hour, or until it comes up to room temperature. Preheat the oven to 275 degrees.
When the meat is a room temp, remove it from the bag and place it on a wire rack in a shallow pan. A meat thermometer comes in handy here. Insert into the thickest part of the roast and place on the center rack, uncovered. Roasting times will vary per oven, which is why it is best to use a meat thermometer. For medium rare the meat should be pulled at 128-130 degrees. For medium, 135 degrees is best.
Let the meat rest with a sheet of loose foil covering for about 15 minutes. The meat will continue to cook internally while sealing in juices. While the meat rests heat a cast iron pan over medium high heat and add some of the marinade to the pan if you wish, or a tablespoon of olive oil and a couple knobs of butter and the optional thyme sprig. When the pan is hot, sear the roast about three or four minutes on each side, basting with the oil and butter as it sears. You are looking for color, not to cook the meat any more internally.
When the color you want is achieved, the meat can be removed and sliced immediately, because it has already rested. Tri-tips have fibers running in two directions; the long end toward the narrow tip, and the short end running away at an angle. You can separate the meat at this juncture for ease of slicing. You want to cut across the grain, not with the grain.
Serving:
With the drippings from the pam and some of the marinade, its possible to make a pan gravy with a little flour. Be sure to heat the marinade to a boil in order to avoid raw meat contamination. The tri-tip also goes well with a chimichurri sauce dressing, made with minced cilantro, garlic, olive oil, salt and red pepper flakes.
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