A passion for food + fashion

Thou Shalt Not Covet Another Man’s Tri Tip

In Food on September 16, 2009 at 10:54 pm


It seems like men get territorial over tri tip the way a woman might get about a favorite pair of shoes. I happen to feel that a certain pair of black pinstripe Louboutin 4-inch stilettos with an ankle strap knows no rival. Turns out some guys feel equally passionate about boeuf. My husband recently tried his hand at tri tip, a gorgeous piece of Piedmontese beef from Heritage Foods, marinating it overnight in Two Buddies Marinade for Santa Barbara Beef. (Thanks for the marinade, Lisa!) Following dinner our friend Adam remarked that it seemed his wife preferred Mr. Foodinista’s tri tip to his own version, a sentiment he repeated the following morning in an email…fixating on the beef, kind of like if I had been wearing those Louboutins and his wife, Booth, had shown up in a pair of Dries Van Noten fabric python heels, which, while it didn’t happen that particular evening is likely to happen in the future and undoubtedly I’d be coveting the hell out of her shoes for days to come.

Mr. Foodinista’s secret to tri tip? Sage advice from friend Jamie Purviance, who has several best-selling grilling cookbooks to his credit. Here’s what Jamie recommends for grilling tri tip in his book Real Grilling:

Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once. Move the roast over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare…turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices.
  1. That tri-tip sounds great! I just recently discovered Piedmontese beef too. It’s amazing… Whenever I’m entertaining for a beef connoisseur/snob, This is the beef I use. Home run every time! Full flavored and supper tender. Try the Flat Iron next time.

  2. I can’t speak for the “two buddies marinade” (no offense, but it reminds me of an old joke I once heard regarding a chinese dish with “___ of sumyungguy” sauce), but the Piedmontese beef rocks. Haven’t tried the tri-tip – but the consistent tenderness of that beef makes a second tier cut (flat iron, top sirloin, etc) great and a first tier cut (filet/rib-eye/etc) incredible.

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