The Galveston County Daily News

We’re used to seeing regional specialties that reflect the differing agricultural products of each area, but somehow it doesn’t seem beef cuts would vary much across the country. After all, cow anatomy is the same from the East Coast to the Pacific, so why would New Yorkers eat shell steaks and hangar steaks while Californians are having tri-tips?

For a long time, the beef-producing states in the middle of the country lost out on the specialty cuts of both coasts, but tri-tip steaks are finally beginning to show up in grocery stores throughout Texas. They frequently are barbecued but also are good cooked in the oven or even in a slow cooker.

The tri-tip is a (not surprisingly) triangular-shaped piece of meat located near (not surprisingly) the tip of the sirloin. The tri-tip is fairly small, only 11/2 to 21/2 pounds. Much leaner than a brisket, it has to be cooked carefully to avoid drying out or getting tough.

In California, tri-tip roasts and steaks are much more commonly barbecued than brisket, and there are restaurants that specialize in serving tri-tip. In other parts of the country, that section of meat was generally ground into hamburger because butchers believed cooks preferred to cook brisket.

One positive side effect of standardization imposed by mega-chains, such as Sam’s and Costco, has been that they’ve introduced the rest of the country to tri-tips, and now they are widely available at regional groceries, such as H-E-B, Randall’s and Central Market.

Since tri-tips are lean, marinating them helps to keep them juicy.

Harissa paste, available in the Middle Eastern section of large grocery stores adds a fiery finish to roasted tri-tip. If harissa is not available, Oriental chili paste can be substituted.

Because they are small and lean, it’s important to avoid overcooking. Most tri-tip recipes caution against cooking the meat beyond medium doneness.

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Santa Maria-style Tri Tip

2 to 2 1/2 pounds beef tri-tip roast 1 tablespoon fresh ground black pepper 2 teaspoons salt 1/2 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried rosemary 1/4 teaspoon cayenne pepper 1/2 teaspoon Dijon mustard 1/3 cup red wine vinegar 1/3 cup vegetable oil 4 cloves crushed garlic

Combine the black pepper, salt, paprika, garlic powder, onion powder, rosemary and cayenne in a small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3 hours. Remove and let sit out for 30 minutes at room temperature.

Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid and shake vigorously until emulsified.

Prepare your charcoal or gas barbecue grill. Place the tri-tip on the grill and brush with the oil and vinegar mixture. Turn every 3-4 minutes, basting generously each time.

Grill for 25-30 minutes for medium-rare (internal temp of 135 degrees).

The outside of the roast will get very dark and develop a charred crust, this is desired and one of the signature characteristics of this barbecue recipe.

Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes before slicing in 1/4-inch thick pieces across the grain.

Serve as you would any barbecued beef, but in California, this is often served with tortillas and salsa.

— Recipe courtesy of Weber Grills

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Harissa-crusted Tri-tip Roast

1/4 cup harissa paste 1 teaspoon sherry vinegar 1 tablespoon kosher salt Heaping 1/4 teaspoon freshly ground black pepper 1/4 cup plus 1 tablespoon olive oil 3 medium garlic cloves, minced 1 (2-pound) beef tri-tip roast

Stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil and garlic until well blended. Rub marinade all over tri-tip, coating it well. Cover tri-tip and allow to marinate in the refrigerator 8 to 12 hours.

Heat the oven to 375 degrees and arrange the rack in the middle. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes.

Heat remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear meat for about 2 minutes per side or until nicely browned. Place the frying pan in the oven and roast meat until it reaches an internal temperature of 125 degrees for medium-rare, about 20 to 22 minutes.

Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving.

Slice tri-tip across the grain and serve.

— Recipe from Bon Apetit Fast Easy Fresh

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Tri-tip Dijon 2 to 3 pounds tri-tip roast 1 cup Dijon mustard 1/2 tablespoon sea or kosher salt 1/2 tablespoon ground black pepper 1 tablespoon minced garlic flakes 1 tablespoon minced onion flakes 1 tablespoon brown sugar 1/8 teaspoon chili powder

Wash tri-tip. Do not trim fat around it. You can do this after it is cooked and is ready to serve.

Slather Dijon mustard all over meat.

Combine salt, pepper, garlic and onion flakes, sugar and chili powder. Rub and massage dry rub mixture on meat over mustard.

Place and seal prepared meat in a resealable bag or in a covered container. Allow to marinate in the refrigerator for at least one hour or overnight for best results.

Arrange marinated meat in a rack. Roast uncovered in a 425 F oven for around 40-45 minutes.

Remove roast from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. Roast will continue to cook as it stands. Do not cut meat immediately after it has been taken out. Letting it sit for few minutes before cutting (across the grain) prevents juices from seeping out.

— Recipe courtesy of Cookmobile

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Slow Cooker Tri Tip

Rub paste mixture 2 tablespoons chili powder 1/2 teaspoon chipotle chile powder 1/2 teaspoon dried leaf oregano 1/2 teaspoon ground cumin 1 teaspoon onion powder Dash cayenne pepper Dash cayenne pepper Dash ground black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 teaspoons Worcestershire sauce

Other ingredients 1 tri-tip beef roast, about 3 to 4 pounds 2 to 2 1/2 pounds medium potatoes, quartered or cut in 1 to 2-inch chunks 1 large onion, cut in wedges 4 large carrots, quartered or halved lengthwise and cut into 1 to 2-inch pieces 2 tablespoons olive oil 1 teaspoon dried parsley flakes 1 teaspoon dried crushed rosemary 1/2 teaspoon dried leaf oregano or basil 1/2 teaspoon dried dillweed Dash dried tarragon 1 teaspoon salt 1/4 teaspoon pepper

Combine rub ingredients; rub the roast all over and put in a food storage bag. Refrigerate and let marinate for 1 hour or overnight.

Put potatoes, onion, and carrots in a 6- to 7-quart slow cooker.

Drizzle with 2 tablespoons of olive oils and add the parsley, rosemary, oregano or basil, dill, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat thoroughly.

Place the roast on the vegetables. Cover and co ok on low for 8 to 10 hours, or on high for 4 to 5 hours.