Tri-tip is a local favorite. We’ve never heard of it till coming to Santa Barbara County. This cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, baked in an oven. The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle.
Start out with a nice $9.00 hunk of Tri-tip, price is right too!
Then we season and brown it
On to the grill, cook to medium rare
Fry up some onions, garlic and mushrooms
Slice up some nice thick slices
Dinner time!
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