I'm posting a tri-tip roast similar to one that Ellen posted last year. because it's easy to forget the great recipes that are there and I, for one, like to compare two recipes and find my own way after getting good hints from both. Tri- tip is a fairly lean cut of beef from the bottom sirloin and has a triangular shape to it, hence the name. If you do not see it in your meat section, you can ask the butcher to cut you one. I spy them out when they are on sale and freeze them for a beautiful, yet simple to prepare company meal.
- 2 - 2 1/2 lb (1 Kg) tri-tip roast
- 2 tsp salt
- good shake of pepper
- garlic powder
- Rub roast with salt and sprinkle with pepper and garlic all over. Let sit in fridge for several hours and then at room temperature for about half hour before grilling.
- Grill on high heat (375 F) for 7 minutes or until nicely browned, on each side.
- With one element off and one or two on, cook roast on element that is turned off allowing the heat of the elements on each side (or one side) to do the slow roast, lid closed, at 350 F.
- Roast about 25 - 30 minutes, until internal temperature is 145 F. for medium done. Let sit 10 minutes before carving. Check direction of the grain (easiest to see when it's raw, so make a mental note) and carve across the grain in thin slices.* (see below) Serve with mushrooms, roasted potatoes and/or yams and a salad. Serves 6 - 8
To make ahead . . . slice 1 pound button mushrooms and cook in 1 - 2 Tbsp butter until juices mostly disappear, a few minutes, Continue stirring until tender or add 1/4 cup white wine (optional) and cook until juices disappear again, about 5 minutes. At this point the mushrooms should still be light and not too soft. Set the pan aside and re-heat them just before serving.
On Carving Meat against the Grain:
* Have you ever come away from a buffet table with a slice of roast on your plate that just seems hard to chew? The main reason could just be how it was cut. Carving meat with the grain leaves muscle fibres long and hard to chew, while cutting across the grain (fibers) makes them shorter (barely held together) and tender. In the above photos you can see how the grain in the raw piece of meat changes direction about half way through. The knife shows the direction going across the grain. To get a tender bite, it will help to keep this in mind when you carve, by cutting it in half and changing direction half way through or creating a circular kind of carve as pictured.