Honey Mustard Marinade gives Tri Tip an even more original and Awesome flavor.
1 Tri-Tip Roast
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1 teaspoon basil
- 1 teaspoon paprika
- 1/2 teaspoon parsley
- 2 tablespoon soy sauce
Mix all ingredients except roast in a pan and bring to boil. Lower heat to medium and cook about 10 minutes. Place Tri-Tip in container and cover with marinade. Soak Tri-Tip for three hours until tender. If desired Tri-Tip can be soaked overnight for a better taste.
GRILL DIRECTIONS: Heat grill. When ready to barbecue, drain Tri-Tip roast, reserving marinade. Place steaks on grill over medium heat 4 to 6 inches from medium coals. Cook to desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade.
Tri Tip, Honey Mustard Marinade BROILER DIRECTIONS:
Prepare recipe as directed. Place steaks on broiler pan; broil 4 to 6 inches from heat until of desired doneness, turning once and basting frequently with reserved marinade. Discard any remaining marinade.
For those who don't know what is Tri-Tip?
Tri-Tip is a cut of meat from the bottom sirloin or forward chest section of a beef cow trimmed in a somewhat triangular shape usually weighing between 2 and 5 pounds.
We here on the central coast of California have been making and eating Tri-Tip for well over 100 years. Some say it became a favorite centralized in the Santa Maria Valley around the 1950s while others say it was trimmed and brought to the attention of the local public by the Elks club. Still there is a third version focusing on the Vaqueros or Mexican ranchers who cut and trimmed the meat for their grill sessions. We know that in the early 60s and 70s Tri-Tip could be purchased for as little as 30 cents a pound as opposed to the $6 or $7 a pound currently.
For best results after some basic trimming and seasoning the meat must be seared on all sides then grilled indirectly until done. The basic seasonings consist of salt, garlic and black pepper.
Since Tri-Tip is a relatively dense meat marinating can take some time. in fact most tri-tips that I've marinated have been done overnight to get the maximum flavor of the marinade into the meat. The meat will grill up when using an average size 3 pound tri-tip in about 1-1/2 hours. The best temperature to grill the tri-tip is somewhere around 130 degrees for a medium to medium rare result. The meat is then cut or sliced across the grain at a 90 degree angle which presents the best texture for chewing. Cut the meat with the grain and the same portion can chew like leather.
I use Mustard often when preparing tri-tip so the addition of honey in the mix steps up the flavor to a new level. I find that the soy and basil add a level of tartness to the marinade that pleasantly offsets the addition of honey. End results are great with an awesome chew texture.
This is a wonderful section of meat and will provide a true Western barbecue experience when properly prepared.
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This product was added to our catalog on Wednesday 20 September, 2017.