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wrote:
> Just purchased some tri tip, but it's not exactly a roast and it isn't
> quite a steak. They're log-like strips of nicely marbled meat, inch and
> a half thick and six or so inches long. <insert rim shot here>
> What do I do with them? <there's your straight line> Cut 'em up and
> braise 'em for beef tips? Grill or broil or pan-sear 'em? They've got
> four pretty equal sides. If you've worked with this cut, how do you fix
> 'em?

Steaks? were fantastic! Maybe not perfect but a great cut of meat. I
seasoned, a little to heavily, then grilled on a gas grill. Maybe a
little too hot because they were medium rare in 10 minutes.
Quarter-inch sliced the meat was tender and flavorful. I had made a
soy-sesame sauce just in case, but didn't use it.

I could probably have pulled them off at 8 minutes for rare.