Ingredients: 1 3-4 pound tri-tip roast, trimmed of all exterior fat and silver skin Equal amounts of kosher salt, black ...

After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We ...

Tri-tip is a cut from the “hind quarter of the ... started selling the cut (it previously had been reserved for ground beef), and it soon became part of Santa Maria’s distinctive barbecue ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has ...

This beef tri-tip roast is tender, juicy, and packed with bold flavor from garlic and rosemary. Roasted alongside vibrant bell peppers, onions, and red potatoes, it’s a complete one-pan meal ...

Slice the tri tip into strips against the grain. Place the sliced beef and the marinade into a zipper bag and allow to marinate overnight or at least 2 hours. 2. Add the oil to a large skillet ...

We prefer tri-tip steak for this recipe ... Wait until after the beef is sliced before tossing the veggies with the oil, lemon juice and salt. Also, don’t stir the beef during the first three ...