Posted By: Buzzsaw
TRi Tip, Round 2 - 08/28/21 11:29 PM
stand buy she's resting now.
TRi Tip, Round 2
Posted By: Blank
Re: TRi Tip, Round 2 - 08/28/21 11:35 PM
I can't wait to see how yours turned out. Ours was exceptional tonight!!!
Posted By: Buzzsaw
Re: TRi Tip, Round 2 - 08/28/21 11:48 PM
MUCH better this time but not perfect, still a bit well done. Love grilled , sweet onion. Sorry Kyle, my plate presentation sucks
![[Linked Image]](https://i.postimg.cc/0Qgg0nrz/IMG_3166.jpg)
![[Linked Image]](https://i.postimg.cc/Jz2CGMLc/IMG_3167.jpg)
![[Linked Image]](https://i.postimg.cc/ZqvtN2Yk/IMG_3169.jpg)
![[Linked Image]](https://i.postimg.cc/DwZKvmtw/IMG_3168.jpg)
Posted By: Cinch
Re: TRi Tip, Round 2 - 08/29/21 12:28 AM
Looks great. Tri-tip is what I go to the most now.
Posted By: Jimbo1
Re: TRi Tip, Round 2 - 08/29/21 01:30 AM
Good stuff right there!
Posted By: kmon11
Re: TRi Tip, Round 2 - 08/29/21 01:46 AM
Very Nice Buzz, tri-tip is one of the our favorite cuts.
Posted By: stillhntr
Re: TRi Tip, Round 2 - 08/29/21 02:38 AM
.
Posted By: Blank
Re: TRi Tip, Round 2 - 08/29/21 03:00 AM
Tri-tip is great, and when you find bigger ones, I love to cut my steaks out first and then marinate 3-5 days. Since it is really just the bottom sirloin, it is very similar in flavor. Goes great for those guys who like to sear high and fast, then have it rare or medium rare at the most. If you go to medium, it's gonna be tough!! Love a nice colorful chimichurri sauce on it too.
Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)
*Best when allowed to rest 1-2 hours before use
Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)
*Best when allowed to rest 1-2 hours before use
Posted By: 1955
Re: TRi Tip, Round 2 - 08/29/21 02:55 PM
Looks delicious ! 
Posted By: Biscuit
Re: TRi Tip, Round 2 - 08/29/21 03:45 PM
You did good
Posted By: Jgraider
Re: TRi Tip, Round 2 - 08/30/21 12:53 PM
Originally Posted by Blank
Tri-tip is great, and when you find bigger ones, I love to cut my steaks out first and then marinate 3-5 days. Since it is really just the bottom sirloin, it is very similar in flavor. Goes great for those guys who like to sear high and fast, then have it rare or medium rare at the most. If you go to medium, it's gonna be tough!! Love a nice colorful chimichurri sauce on it too.
Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)
*Best when allowed to rest 1-2 hours before use
Chimichurri Sauce
3 garlic cloves, peeled and finely minced
1 small shallot finely chopped
1 red jalapeño, seeded and finely chopped (can substitute red pepper flakes if you can't find a red pepper)
1/4 cup finely chopped fresh cilantro (going too heavy can over-power the sauce's flavor)
1 cup finely chopped fresh flat-leaf parsley
1 cup extra-virgin olive oil
1.5 Tbsp. red wine vinegar
3 Tsp. kosher salt, or to taste
1 Tsp. lemon or lime juice (use whichever taste you prefer)
*Best when allowed to rest 1-2 hours before use
What are you marinating the meat in?
Posted By: bill oxner
Re: TRi Tip, Round 2 - 08/30/21 01:07 PM
Same song second verse.
Posted By: Blank
Re: TRi Tip, Round 2 - 08/30/21 02:10 PM
A whole bunch of people and cooks have devoted their lives to finding the perfect seasonings and marinades, especially for tougher cuts of meat. Tender cuts of high quality meat (ribeye, filet, loin, etc) can still benefit from it taste wise, but doesn't need it to break down the tissues. I think the big thing is very spice forward for short marinades (1/2 to 4 hrs), and lots of acid (lemon, lime, vinegar for longer soaks and tougher meats (round, flank, petite, tri). Here's what I like to use, since I have these in the kitchen all the time.
Steak Marinade
¼ cup olive oil
1 clove garlic minced (or more to taste)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon or spicy brown mustard
1 tablespoon fresh parsley (chopped fine)
2 teaspoons fresh rosemary (chopped fine)
1 teaspoon black pepper
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
Steak Marinade
¼ cup olive oil
1 clove garlic minced (or more to taste)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon or spicy brown mustard
1 tablespoon fresh parsley (chopped fine)
2 teaspoons fresh rosemary (chopped fine)
1 teaspoon black pepper
2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)