Tired of Fighting The Crowds At Restaurants For Mother’s Day? Try This Tasty Tri-Tip Instead

My Uncle (God rest his soul) first turned me onto the Tri-Tip cut of beef for feeding large crowds a tasty steak-like flavored cut of beef. I actually first tasted the tri-tip when he was catering his own daughter’s wedding in his back yard, and this was his meat of choice. Being a former butcher, he knew what he was doing. The cut is usually 2 1/2 to 3 pounds in your grocery store and after barbequing the meat, and slicing it against the grain, the flavor is more reminiscent of a steak than that of a roast. So try this quick overnight marinade, fire up the grill, and make a lovely steak dinner for

Ingredients:

2-3 lb. Tri-tip roast
1 Cup Worcestershire Sauce
1 Cup Red Wine

Full Video Tutorial

You’ll forgive Barry while he cringes as you watch his old content

Preparation:

Place all ingredients in a bag and marinate overnight.
Grill on high heat for about 15 minutes per side or until the meat thermometer reads about 5° cooler than the scale below since residual cooking will occur
Let rest for 10 minutes to allow the juices to stay in the meat then slice against the grain.

Beef Doneness Chart

Rare – 120 to 125°F – soft to touch
Medium Rare – 130 to 135°F – yields only slightly to the touch, beginning to firm up
Medium – 140 to 145°F – yields only slightly to the touch, beginning to firm up
Medium Well – 150 to 155°F – firm to the touch
Well Done 160°F and above – hard to the touch

Kitchen Items used in this recipe