ABOUT TRI-TIP STEAK


In the U.S., this cut was typically used for ground beef or sliced into
steaks until the late 1950s, when it became a local specialty in Santa
Maria, California, rubbed with salt, pepper, garlic salt, and other
seasonings, cooked over red oak wood and roasted whole on a rotisserie,
smoked in a pit, baked in an oven, grilled, or braised by putting a pot
on top of a grill, browning the meat directly on the grill surface
before and after the braising. (The tri-tip is still often labeled
"Santa Maria steak".) Most popular in the Central Coast and Central
Valley regions of California, it has begun to enjoy increasing
popularity elsewhere for its full flavor, lower fat content, and
comparatively lower cost.

Tri-tip is a close cousin of the culotte steak, cut from the top
sirloin. In much of Europe the tri-tip is sliced into steaks, known as
"triangle steaks" in the United Kingdom. In France the tri-tip is
called aiguillette baronne, and is left whole as a roast. In northern
Germany, it is called Bürgermeisterstück or Pastorenstück; in Austria,
Hüferschwanzel; and in southern Germany it is called "Tafelspitz,€�
served boiled with horseradish. In Spain, it is often grilled whole and
called the "rabillo de cadera.€� In Central America, it is usually
grilled in entirety, and is known as Punta de Solomo. In South America,
it is grilled as part of the Argentine asado, and is known as colita de
cuadril. In Chile it is a popular roast called "punta de picana.€� In
Colombian cuisine it is a popular cut for grilled steaks and is known as
punta de anca. In Brazil it is a common cut for the traditional
Brazilian churrasco, and is known as maminha.

This cut is very versatile. The traditional Santa Maria style of
cooking is barbecuing at low heat over a red oak pit; but the tri-tip
can be slow-smoked, marinated, or seasoned with a dry rub. It is
generally cooked over high heat (450°) on a grill, on a rotisserie, or
in an oven. After cooking, the meat is normally sliced across the grain
before serving.

Braising in the oven (270 degrees) yields good results.