Originally Posted by roadfix
asada tacos from leftover tri tip
Speaking of tri-tip, I have yet to oven bake one. Their somewhat pricey and so wierd shaped, lol.
This summer I went looking for less expensive beef for kabobs.
I asked my local Von's department store butcher what they usually cut up for their in house kabobs (7.99 lb). He said, either top sirloin steak or tri-tip roast.
The top sirloins on display behind the glass butcher counter were thick, but astronomically priced.
I think Tri-Tip may be the way to go for kabob cubes now. Top sirloin is just too much a luxury priced cut of beef.
Well, maybe not in a restaurant, where someone else is picking up the tab.