Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The cooking ...

CHRISTOPHER KIMBELL’S MILK STREET — Straccetti di manzo translates roughly from the Italian to “little rags of beef.” It’s a ...

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

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too much. This tender cut of meat is from the bottom sirloin and packs l ...

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 ...

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 ...

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 ...

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 ...