How do you do your Tri-tip?
Saturday, December 17, 2005 8:18No photos of my latest cooking experiment as my Canon A70 is being repaired. Be sure to check out this item that references this article about CCD problems in many popular digital cameras manufactured between 2002 to 2004. Fortunately, Canon is willing to repair the problem for free even if the warrantee has expired.
But I hope I can whet your appetite with a brief description.
Went to the Farmer’s Market and got Tri-Tip beef. The guy said, one 1.75 pound slab should serve four.
Took it home and rubbed it down Thursday night. I modified this recipe with the following:
1.75 pound Tri-tip
2T herbs de Provence
4 cloves minced garlic (I used pre-minced garlic - okay, I’m not a purist!)
1 T kosher salt
1/2 T black pepper
Friday evening, put it into the oven full blast - my oven is wimpy - for 15 minutes.
I then put in a quartered sweet onion covered lightly with the same spice mix plus olive oil. After adding in the onion to the baking dish, I also drizzled some olive oil on the Tri-Tip.
Roast 20 additional minutes at 400F.
Since ovens vary so much, for me, it turned out to be medium not medium rare so next time I’ll check on it sooner.
Reasonably contented guests for dinner means I’ll be keeping this recipe!
How do you do your Tri-Tip?
By Rene (see more of his posts). You can find more of Rene's writing at his own website Rene's Ramblings
Paul says:
December 21st, 2005 at 4:02 pm
I usually use Mr. Yoshida’s Original marinade. I found it at Costco. A good soaking in that stuff works wonders. To really make your guests say WOW get a Jacquard tenderizer. These awesome little contraptions are a full of small blades that pierce the meat and allow marinade to get into the meat really well. I also use a combination of mesquite and oak wood chips soaked in water to add some flavor. Cooking on the cool side of the grill for about 30 minutes or until you get the proper doneness for your taste is all you need. I add wood every 5 minutes or so to keep it smoky.