Tri-Tip

About this cut

A triangular cut from the bottom sirloin. Lean but very well flavored, with a grain that changes direction partway through, which matters a great deal when it comes time to slice it.

Good for

Grill or roast it hot to medium rare, rest it well, then slice thin against the grain. Watch for where the grain shifts and turn your knife to follow it. Salt, pepper and garlic is all it really wants.

From our kitchen

Salt, pepper, garlic, grilled hot and rested. Watch for where the grain turns when you slice it.

A simple rub the night before, then indirect heat until it's close and a hard sear over the flames to finish. Rest it fifteen minutes. The grain changes direction about two thirds of the way along, so we cut the roast in two at that point and slice each piece separately. Beans, salsa, and grilled bread.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.