Recipe by CookinCowgirl
Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.
Top Review by hsebastiani
Most recipes I find for tri-tip roasts are for BBQ and crockpot. I found this one, needing to have my roast done a little quicker than in a crockpot, and it turned out wonderfully! Nice and juicy and flavorful!! I put it on the grill for 15 minus each side, and used smoked paprika, as I didn't have any Hungary paprika. Wow!! I will definitely be making this roast again!! Thank you for the recipe!
- 2 -3 lbs tri-tip steak or 2 -3 lbs bottom sirloin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Hungarian paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon dried rosemary
- favorite salsa