Tri-Tip Beef Roast Cooking Guidelines
The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans. Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian flair with a hint of soy flavor that puts it in a class of its own.The tri-tip has been lovingly smothered with these herbs and we can guarantee every bite delivers on its promise of bold, uncompromised flavor. It comes ready to rock, just sear it and finish it in the oven for about thirty minutes. It’s as easy as that, but it’s also versatile, check out our three favorites recipes below!