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Tri-tip steak, cut from the bottom of the sirloin, is gaining popularity as a cheaper alternative to expensive cuts. Santa Maria seasoning is a popular rub for the steak, which can be cooked in various ways and served in thin slices for fajitas or sandwiches. Leftovers can be used for spaghetti or shared at social occasions.
For those who enjoy barbecued steaks without having to shell out large sums of money for good meat, the tri-tip steak or pot roast may be the perfect solution. Cut from a part of beef called the bottom of the sirloin that wasn’t much respected until recently, sirloin steak is rapidly gaining popularity. As is the custom in the US and UK, this section of meat has previously been used for steaks, but taking the whole cut, which is triangular in shape, grilling it, and then cutting it into thin pieces, is becoming the regular medium. of preparation.
If people have been to the grocery store recently to look at meat condiments, they may notice one or more rubs that are called Santa Maria condiments, especially if they live in other parts of California. Santa Maria is a medium sized community in Santa Barbara County recognized with the steak triumph famous for the way they would cook and serve steak. Typically, the entire triple tip, which can theoretically also be called roasted, is rubbed with special seasonings and placed over a low wood fire. Slow cooking helps grill in the seasonings, and many suggest it results in a deliciously flavored, tender steak.
There are other ways to cook tri-tip steak, including more traditional broiling, baking, and grilling methods. Given the size of the entire steak, about a couple pounds or more, the pan isn’t that realistic. On the other hand, the three-pronged roast can be cut into smaller pieces if the skillet is the only means available.
When cooked in an original way, people don’t sit down to eat a whole triple tip, and the term steak is something of a misnomer. The best serving methods are generally to let the meat rest for about 20 minutes before cutting it across the grain into thin slices. These slices fit perfectly with other types of dishes. For example, thin grilled slices of tri-tip can be delicious in fajitas and are often prepared for that reason alone.
Given the general size of a tri-tip steak, making one can mean coping with a lot of leftovers. Thinly sliced, the meat could make delicious steak sandwiches the next day or the meat could be diced and tossed in tomato sauce for a quick spaghetti dinner. Alternatively, as continues to be the case with many Santa Maria residents, the tri tip steak is often meant to be served at social occasions, where friends can gather, sharing not only delicious food, but the right to claim that they have invented the recipe.
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