A favorite among West Coast beef lovers, tri-tip is gaining popularity elsewhere, recognized as an economical cut that is easy to prepare, tender—ideal for the grill or broiler—and delivers big, beefy flavor.
Taken from the bottom sirloin, tri-tip is a comparatively lean cut and a good alternative to skirt steak for fajitas, is excellent cubed for kabobs or cut into strips for stir frys and satays.
Sometimes referred to as Santa Maria barbecue—a favorite of vaqueros tending cattle on the range—tri-tip cut into cubes is the preferred cut among chili champions everywhere.
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