Thursday, May 19, 2011

A Grill-friends Best Kept Secret!

Once the warm weather arrives we  use the BBQ as often as possible.  I usually prepare the meal and my husband (the King of the Q) usually grills everything to perfection - meat, veggies sometimes even bacon wrapped fruit!  If you follow my blog you will know that I do my best to choose organic and local food as often as possible; meat is no exception.  Feeding a husband and two growing  boys this way can make for some expensive grocery bills ~ unless I choose my cuts of meat very carefully.  Pairing a higher quality meat with a less expesive cut is how I balance it out!

Tri-tip Steak!    This little cut of meat is often not put out in the butcher case as it is only 1.5-2.5 lbs, making it more profitable to turn into ground beef or sliced into steaks.  If you don't see it, ask your butcher.Tri-tip cut is lean which means if overcooked can tend to dry out.  If cooked correctly this can rival some of the other more expesive and popular BBQ cuts.

For best results....
Create a marinade or quick dry rub which will add tons of flavour.
Let the meat sit at room temperature 20 minutes before grilling
Always pre-heat your BBQ - the steak should sizzle when you place it on the BBQ
Do not cook beyond Medium-Rare
Let the meat rest for 15 minutes before slicing
Slice thinly against the grain

I promise follow the rules above and you will fall in love with this cut!

Andrea's Fabulous Tri-Tip Marinade!
2-3 Tbps olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 whole jalapeno, sliced into rounds
1 Tbsp Fresh Thyme
1 Tbsp Ground Allspice
1/2 Tbsp Ground Coriander Seed
1/4 tsp sea salt

Combine ingredients in a bowl and pour over meat! Let marinade for 1-8 hours.

Preheat your BBQ, place the whole tri-tip peice of meat on the BBQ and close the lid.
Cook for approximatley 8-12 minutes per side depending on how thick your cut is.
Follow the tips above and enjoy!

No comments:

Post a Comment