We all have our favorite cuts of beef. Since most of the fat melts away from the meat during the grilling process, I usually prefer prime, and my “go to” cuts are T-bone or or N.Y. Strips.
From beefcake to knowing my cuts of beef – photo curtesy of Clive Arrowsmith
Flank steak and top sirloin have also been staples in my repertoire, but sometimes it’s good to break that rut and try different cuts during those glorious warmer grilling months.
Here is a great infograph from Pinterest on the subject…
When I moved to California I discovered tri-tip. It’s full of great flavor that’s perfect for summer (or early fall) grilling, and easy on the wallet. I’ve also started experimenting with skirt steak (so members watch out for some new recipes coming soon), but in the meantime enjoy this Santa Maria Tri-tip recipe from my mini eBook, Party Accomplished.
Santa Maria Tri-Tip
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
- 2 tablespoons granulated garlic
- 2 tablespoons dried rosemary
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 1/2 pounds tri-tip
- Prepare a hot grill.
- Mix the dry rub ingredients together in a small bowl. Add the olive oil and mix to a paste.
- Rub herb mixture into the meat on all sides, pressing the herb mixture into the meat. I like to package and store at this point, if not eating right away.
- Sear the meat on all sides on the lower rack of the grill to seal in the juices. Once you have some good color all over the tri-tip, move the meat to the upper rack and close the grill cover; cook for 10 minutes. Turn once more, keeping it on the upper rack, cover, and cook for another 10 minutes for medium rare.
- Remove from grill and allow meat to rest for 10-15 minutes. Slice thinly across the grain of the meat, and serve hot or at room temperature.