Cooked up on the grill this afternoon. Man, was this good. Verna will be making Marc Antony salads for my lunch this week with the leftovers. I am the luckiest dude on the planet. Click image to enlarge.
According to WikiPedia:
In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and other seasonings, cooked over red oak wood and roasted whole on a rotisserie, smoked in a pit, grilled, or braised by putting a pot on top of a grill, browning the meat directly on the grill surface before and after the braising. (The tri-tip is still often labeled the “Santa Maria steak”.) Most popular in the Central Coast region of California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost.
