Ingredients: 1 3-4 pound tri-tip roast, trimmed of all exterior fat and silver skin Equal amounts of kosher salt, black ...

Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The cooking ...

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too ...

Tri-tip is a cut from the “hind quarter of the ... started selling the cut (it previously had been reserved for ground beef), and it soon became part of Santa Maria’s distinctive barbecue ...

Tri-tip is a cut of beef you occasionally see as a special on Texas barbecue joint menus. It’s a tough sell – both literally and figuratively. Compared to brisket, tri-tip is leaner and has ...

This beef tri-tip roast is tender, juicy, and packed with bold flavor from garlic and rosemary. Roasted alongside vibrant bell peppers, onions, and red potatoes, it’s a complete one-pan meal ...

1) Grill the seasoned beef tri-tip to medium rare or desired doneness. Let rest and cut into thin slices and set aside. 2) Using a small neck container (one that comes with an immersion blender ...

Make sure to temp the tri tip in the thickest part of the meat. Cooking the beef rare allows you to accommodate most tastes. Allow the beef to rest undisturbed for 10 -15 minutes uncovered.

Looking for a cut of beef that leans to the inexpensive side? Try tri-tip. It's tasty, tender and won't ding the wallet too much. This tender cut of meat is from the bottom sirloin and packs l ...