The tri-tip. Probably best known as a favorite for grilling over vine wood in Central Californian vinyeards.
I learned about the wonderful tri-tip in Montreal at my favorite butcher on Roy and St. Laurent called Alim Pot. The venerable Portuguese owners would wax poetic about the joys of "Picanha", the Portuguese/Brazilian name for tri-tip, which is found at the very bottom of the bottom sirloin, wedged between the flank (belly) and the round (backside) of the steer. This piece is usually 1.5 lbs to 3 lbs on the larger side, and so should feed about 3-5 people, depending on how you like to portion. Its also a great meal for 2 with some leftovers for lunch the next day.
In our little experiment here, purchased in Brooklyn at Los Paisanos, we are working with prime Angus beef, with a salt and pepper rub, and a hot grill full of applewood and natural hardwood charcoal, which has burned down to a nice even hotbed and is ready to heat the meat which will be sitting about 4-5 inches above it.
After grilling about 10 minutes on each side, this is what we got -a perfect rare. Grilling time really depends on how far your coals are and how hot they are, so try and use the force to perceive how cooked the meat is getting. You dont want to cook this bad boy for more than 25 minutes in my opinion.
Of course, as usual....let the meat rest before you cut it!!!! Ideally wrap it in foil and leave in a warm oven with the door open.
Make sure your knife is ridiculously sharp..using a whetstone is not that hard. Make sure there is also ample beer.
Serve with some roasted potatoes and some chimichurri sauce. Garlic, parsley, oregano, lime juice and a touch of red wine vinegar and salt should do you good. Add a little cucumber salad for some freshness.
