The Basics: Tri-Tip Steak

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Cooking Essentials 

The Profile

Tri-Tip Steak

Tri-Tip Steak, also known as Bottom Sirloin, is a cut located directly below Top Sirloin between the Short Loin & Round regions of the cow. It is named specifically for the triangular shape of the cut. Tri-Tip is a flavorful, boneless piece of meat that is fairly tender & ideal for grilling & roasting cooking methods. Custom seasoning blends & marinating this delicious beef cut are excellent ways to impart additional flavor. Tri-Tip may be cooked over indirect or direct heat, however do not over cook it as the result will be tough. Tri-Tip Steak features sound nutritional value with just under 13 grams of fat & 25 grams of protein per serving with approximately 260 calories. Tri-Tip Steak pairs beautifully with a wide range of potato side dishes from Bourbon-Mustard Roasted Potato SaladGrilled Potatoes & Twice Baked Potatoes to Classic Mashed Potatoes. Learn how to use Tri-Tip Steak in your very own kitchen.

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How To Use & Cook Tri-Tip Steak

Tri-Tip Steak is an mid-range priced beef cut that may be enjoyed alone or featured in stir-frys or kabobs. It’s not always available in the meat case, however your butcher can more than likely order it for pick up in just a few days. Tri-Tip Steak pairs beautifully with seasonal vegetables such as vidalia onions, an array of colorful bell peppers, green beansrainbow carrots & asparagus. When choosing a Tri-Tip Steak, look for an even thickness of the cut so it cooks consistently. Well sharpened knives should also be considered when preparing & serving steaks. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic & invest in a set of steak knives to make serving effortless.

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Remove Tri-Tip Steak from the refrigerator at least 30 minutes before you plan to cook it. When kabobs are desired, the assembly process allows ample time for the beef to rest before grilling so the time may be used efficiently. Generally speaking 2 1/2 to 3 minutes of cooking on each side when grilling is the chosen method with a 1 1/2-inch thickness will generally produce a medium-rare result.

 The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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