Tonight I tackled the tri-tip. Rather than going for a snazzy recipe, I decided to simply season the meat and cook it. Since it's about 200 degrees outside here in SC, I opted to broil it rather than hanging out on the patio with a gas grill. So, I went to my favorite old stand-by: garlic salt and pepper. I sprinkled it liberally on both sides of the meat, rubbed it in and let it sit for about 45 minutes. I then broiled it for about 7 minutes per side and let it rest under foil for 10 minutes before slicing.
Result? Happiness and thumbs up. I can see why this cut is often used for steak sandwiches. It slices so nicely and because it's tender, you can totally use it in a sandwich preparation: Philly, French dip, shaved deli-thin. The key here is the tenderness. I, for one, am hesitant to order any kind of steak sandwich in a restaurant because frankly, I don't trust them to give me the right kind of meat. I've had these problems when I've ordered a steak sandwich and 1) the meat is sliced so thick that you need a chain saw to get through it...not sandwich material or 2) the meat is naturally not a tender cut and no one has made an attempt to tenderize it and finally, the worst 3) it's such a bad cut of "steak" that I get [insert polite language here] "stuff" caught between my teeth such as fat, sinew, or other unpleasant "stuff." I mean, really, if you need to ask your server for dental floss, you've not been served a good cut of steak. Period.
But, back to my tri-tip. Neil and I both really enjoyed it. The Wunderkind wasn't hungry due to a late afternoon snack of pizza at Grandma's house. However, later in the evening she wanted to try some. I sliced it thin and served it to her from the fridge and she loved it. Isn't funny that my child is "snacking" on steak? I think so. This wacky tri-tip thing is awesome. You slice across the grain and get tender slices of well flavored meat. I think garlic salt and pepper are always natural pairings for beef, so I appreciate their contribution greatly. I'll experiment with different methods as I continue to buy these tri-tips. I'm glad they are finally showing up in my local markets!
 |
| I think this look gorgeous! |
Result? Happiness and thumbs up. I can see why this cut is often used for steak sandwiches. It slices so nicely and because it's tender, you can totally use it in a sandwich preparation: Philly, French dip, shaved deli-thin. The key here is the tenderness. I, for one, am hesitant to order any kind of steak sandwich in a restaurant because frankly, I don't trust them to give me the right kind of meat. I've had these problems when I've ordered a steak sandwich and 1) the meat is sliced so thick that you need a chain saw to get through it...not sandwich material or 2) the meat is naturally not a tender cut and no one has made an attempt to tenderize it and finally, the worst 3) it's such a bad cut of "steak" that I get [insert polite language here] "stuff" caught between my teeth such as fat, sinew, or other unpleasant "stuff." I mean, really, if you need to ask your server for dental floss, you've not been served a good cut of steak. Period.
But, back to my tri-tip. Neil and I both really enjoyed it. The Wunderkind wasn't hungry due to a late afternoon snack of pizza at Grandma's house. However, later in the evening she wanted to try some. I sliced it thin and served it to her from the fridge and she loved it. Isn't funny that my child is "snacking" on steak? I think so. This wacky tri-tip thing is awesome. You slice across the grain and get tender slices of well flavored meat. I think garlic salt and pepper are always natural pairings for beef, so I appreciate their contribution greatly. I'll experiment with different methods as I continue to buy these tri-tips. I'm glad they are finally showing up in my local markets!
No comments:
Post a Comment