Tri-tip steak has just recently hit the tastebuds of the general population, although it was furtively consumed by the food illuminati for years. This particular cut of meat was usually considered scrap – used for ground meat, soups, and commercial foods. You might be able to find it in the market but not often.
Well, a few years ago the secret was out and tri-tip hit restaurants, food programs and the best of the cooking magazines. Even so, you don’t see a lot of information about it on the Internet and find it rarely in anything but specialty cookbooks. It isn’t because it is expensive and it certainly isn’t because it is difficult to cook. I think it is because the guys in butcher shop want to keep it for themselves. Continue reading