I don't buy beef at the grocery store very often. One of the perks of living on a ranch is access to good quality beef. The only problem with access to beef, is that a cow only has 2 Tri Tip roasts! I've heard it said that Tri Tip to the west is the same as Brisket to Texas. We love Tri Tip. So when I was in Raley's Thursday night, I couldn't pass up the deal on bags of Tri Tip.
For the last year, Tri Tip has cost about $5.99/lb to $6.99/lb. For a 3 lb. roast, you are looking at nearly $18.00, which is is a little expensive for me, unless it is a special occasion. Thursday, it was on sale for $2.99/lb. So I stocked up. I bought a bag with 5 roasts in it, for a little over $50.00 and put them in freezer bags and popped them in the freezer. That should get us through the summer.
Tonight, you guessed it, we had Tri Tip for dinner. So I thought I would share how I do it with you.
I really like to grill Tri Tip as it makes clean up a lot easier, but I can't really get to my grill right now, so I used my broiler.
First I trimmed off some of the excess fat. The fat just burns and sets off my smoke alarm. Makes me crazy!
Let me introduce you to my little friend. Spade L. It is heaven in a bottle. If you haven't tried it yet, you really need to. If you aren't familiar with Spade L, you can research it HERE. It also tells you where you can buy it, and if it isn't close, you can order through their website.
I rub Spade L for beef all over the roast, top, bottom, sides, you name it. Then I let it sit for 20 minutes or so. After that, I start the broiler and broil it until it reaches an internal temperature of about 160*, turning once or twice.
After taking the roast out, I let it rest on the counter for 10 minutes or so while I search for a somewhat sharp knife. Slice, and serve.
I opted for crescent rolls, asparagus, and cilantro lime rice. I won't be making the cilantro lime rice again.
How do you like your Tri Tip?