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Old 05-23-2002, 04:03 AM   #11
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jo tp - it could be called sirloin tip, bottom sirloin triangle tip, and see diagram at


it is labeled tip steak or tip roast


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-23-2002, 02:39 PM   #12
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Are "tri-tip", "fajita cut" and "skirt steak" all the same???

I remember latino families cooking fajitas on the beach in Galveston, Texas years ago--- before the rest of us gringos knew what fajitas even were.
We always took KFC to the beach ... but their fajitas always smelled sooo good cooking on their little beach grills, I had to restrain myself from going over to beg a taste!

(Our other family beach trip delicacy was slices of Sara Lee Pound Cake ... with Cool Whip spread in betweenthe slices.
My kids tell me now that it doesn't taste nearly as good - years later - without a tar ball and some sand from the Gulf of Mexico!)

Anyway, I am wondering if the butcher here in suburban DC will know what I am talking about if I ask for "tri-tip" or "fajita cut"???

I'm always looking to try something new or different ... E-me!
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Old 05-27-2002, 02:01 PM   #13
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Teef, isn't it funny how those childhood memories come back to us and if you try to re-create one it will never be the same!! No matter how hard you try!!!

I do believe that if you say skirt steak your butcher should know what it is. I think he should also know the term tri-tip. Take along a picture of a cow if you have to.:D

I bet those fajitas did smell heavenly!!!

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Old 10-09-2004, 02:49 PM   #14
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Here are two of my favorite Tri-Tip Recipes. 8) I hope you enjoy them.

Tri-tip Bruschetta with Tomato Olive Salsa

Yield: 6

1 package fully cooked beef tri-tip (1 ½ - 2 pounds)
1 loaf crusty French bread , sliced ½ inch thick
1/3 cup olive oil
1 teaspoon garlic salt
¾ cup shredded mozzarella cheese
Tomato-Olive Salsa

Tomato-Olive Salsa
1 large tomato, diced
¼ cup chopped kalamata olives
3 tablespoons chopped fresh basil
2 tablespoons reserved olive oil mixture

1. Heat beef tri-tip according to package instructions. While tri-tip is heating, combine olive oil and garlic salt. Reserve 2 tablespoon for salsa. Preheat broiler. Place bread slices on baking sheet. Brush remaining olive oil mixture on bread. Broil 2-3 minutes until lightly browned. Prepare Tomato-Olive Salsa by combining all ingredients in a medium bowl. Set aside. Carve heated tri-tip cross grain into thin (1/4 inch thick) slices. Place sliced tri-tip on toasted bread. Top with Salsa. Sprinkle with cheese. Broil 4-5 minutes or until cheese melts.

Grilled Tri-Tip with Oregon Herb Rub

Yield: Servings: 6

1 1/2 -2 pound beef tri-tip
1 tbsp salt
1/2 teaspoon each garlic salt and celery salt
1/4 teaspoon each black pepper, onion powder and paprika, dill, sage and rosemary

Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices.
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Old 10-09-2004, 06:14 PM   #15
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Hey Chil....
I grew up in Santa Barbara, which is just about an hour from Santa Maria, the birthplace of the famous tri tip.

I've eaten this steak forever, and it is, by far, the best bbq steak you can buy. The only steak I like more is a tasty filet mignon (the big one, not the itty bitty cut).

Anyway, My hubby cooks a mean tip, but always on the bbq. My mom always roasts hers in the broiler. She says she broils about 7-8 minutes per side. All she does for prep is a little oil, pepper, & onion salt.

Anyway..........go on google, but type in "Recipe Santa Maria Tri Tip"
you'll get a lot!

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