Tri-Tip Roast

• 1 roast per package
• Avg. 2.5 lbs. each
• $12.99 per pound

Description

Until the 1950’s tri-tip was cut into steaks and used for ground beef. Then in Santa Maria, CA., it became a local specialty. This relatively inexpensive cut from the bottom sirloin, is low in fat and extremely flavorful.

Cooking Tips

Whether you’re grilling, smoking or roasting the tri-tip in the oven, this is a very flavorful cut of meat, and makes a great sandwich.

Season the tri-tip with salt and pepper or your favorite spice rub, and refrigerate over night.

If you’re using a gas grill, heat to medium high. If you’re using a charcoal grill, light coals and wait till they become ash covered.

Then grill the tri-tip uncovered turning several times for 20-30 minutes, or until it reaches an internal temperature of 140 degrees.

Let rest on a platter lightly covered with aluminum for 20 minutes.

Slice as thinly as possible, against the grain.