tri-tip Nana style
Before we moved to Central California I’d never heard of a Tri-Tip.
Apparently I’m not alone. My friends from the East Coast look at me dumb-founded when I tell them we’ll be having Tri-Tip for dinner. If you’re one of those poor souls who have never had the pleasure…HERE is what Wikipedia has to say on the subject.
It’s not unusual to find this cut of meat pre-seasoned in local markets. I’ve personally never been much on paying somebody else to do what I can do for myself…and usually do it better. So, if you’re a newbie at Tri-Tip, or if you’ve never done the seasoning yourself – we like it this way:
Grilled Tri-Tip Nana Style
At least two days before barbecue time, put the tri-tip in a gallon size freezer bag and cover with:
Nana’s Special Marinade
1 1/2 cups salad oil (I use Mazola)
3/4 cup soy sauce
1/4 cup Worchestershire sauce
2 Tablespoons dry mustard
2 teaspoons salt
2 teaspoons coarse ground black pepper
1/2 cup wine finegar
2 teaspoons dried parsley flakes
2 cloves garlic, crushed
1/3 cup lemon juice
Combine all ingredients; stir to blend. Pour over one Tri-Tip and marinade for at least 48 hours, turning occasionally. We like the savory, slightly sour, flavor when it sits for at least 3 days. You’ll have to decide what your preference is.
When you’re ready to grill, sear the meat on both sides over very hot coals to seal in the juices. When browned all around, move the meat to a cooler spot on the grill and finish to the desired degree of doneness – using a good meat thermometer. Remember it will continue to cook a bit as it rests. And it should rest for at least 10 to 15 minutes to reabsorb all those wonderful juices.
To serve, slice across the grain, and pile it on plates with Nana’s Penne & Basil Salad and sliced fresh tomatoes.
P.S. This Marinade also works wonders on Flank Steak. Just give it at least 2 hours or overnight rather than two or three days.