Sirloin Tri-Tip is a great cut of meat. It looks like a roast but has the flavor of sirloin steak. You probably won’t find Sirloin Tri-Tip in the meat case of your grocery store, but your butcher can cut it. Depending on how many persons you are serving, you will need one to two pounds of Sirloin Tri-Tip. Doc cut 14 slices of meat from a 1.81 pound Tri-Tip.

Steakhouse Marinade
1/4 cup red wine vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Steakhouse seasoning (I used Montreal steak seasoning)
1 tablespoon dried onion flakes
2 cloves minced garlic
1/4 cup olive oil
In a 1 gallon size zip-top bag, mix all ingredients together except oil. After mixing, add olive oil. Place Sirloin Tri-Tip in the bag. Removing most of the air, seal bag. Turn bag over several times to coat every side of the meat with marinade. Place in refrigerator for 24 to
48 hours. Turn bag over occasionally. The olive oil will solidify but don’t worry. If you use vegetable oil it won’t have the same flavor!
Thirty minutes before you plan to grill, remove the Tri-Tip from the refrigerator. Let meat come to room temperature. Heat grill to high heat. Sear Tri-Tip for 2 minutes on each side. Tip: When the meat is seared, it should release easily from the grill grate. Lower the temperature to 300 degrees F. Cook for approximately 50 minutes or until meat is
130 degrees F for medium rare. Let meat rest for 15 minutes then slice across the grain. Tip: Use an electric knife, it makes life easier!

Published in The News and Neighbor October 13, 2012