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Tri-tip is a very tender cut of beef from the bottom sirloin. Depending on where you live it may not be readily available, but the secret is getting out. This extremely thick, well-marbled cut has a tremendous, rich flavor that steak-lovers crave.
If I had to describe it I would say it is somewhere between a ribeye and prime rib (full of flavor and beyond tender). It doesn’t need very much help in the seasoning department – either a plain dalmatian rub or my Tri-Tip Rub (below) is what I’d recommend. The Tri-Tip Rub is actually little more than a spiked dalmatian rub – it’s just enough spices to bring out the flavor that made this Northern California steak famous.
I forgot it was Friday when I stopped at the butcher and picked it up, so it is going to sit in dry rub for 24 hours prior to grilling tomorrow night. This guy get's some NICE tri-tip cuts off the steer!
Tonight I am making grilled shrimp scampi. To go with it, angel hair in a garlic sauce and a spinach, strawberry and gorgonzola salad. I figure I will make a sweet balsamic dressing for the salad.
Not making a list and went shopping, I have extra milk. So I am making another batch of ricotta and will make spinach stuffed shells with a browned butter parm sauce drizzled over it. I will also have tomato sauce for the hubby. (the rest of us are not a fan of the red sauce much)
Will serve crusty garlic bread alongside and sliced avocado/tomato salad with lime. The hothouse heirlooms are really tasty despite it being out of season.
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