Tri-tip beef is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. It is a relatively lean cut of meat with a good amount of marbling, which gives it a nice flavor and tenderness. Tri-tip is often referred to as a “California cut” or a “Santa Maria steak,” as it is particularly popular in those regions.
Tri-tip can be grilled, roasted, or broiled. It is important to cook tri-tip to an internal temperature of 135-140 degrees Fahrenheit for medium-rare, or 145-150 degrees Fahrenheit for medium. Overcooking tri-tip will make it tough and dry.
Tri-tip is a versatile cut of meat that can be enjoyed on its own or used in a variety of dishes. It is often served with grilled vegetables, mashed potatoes, or rice. Tri-tip can also be used in sandwiches, tacos, or salads.
