For dinner tonight we had grilled tri-tip, grilled corn, migas and a celery salad.
Aside from vacío, which you can't get outside of Argentine/Latin butcher shops, tri-tip is my favorite cut to grill. It's flavorful, tender enough and just yummy. I sprinkle it with kosher salt in advance (can also put pepper) and then take it out of the fridge half an hour before we grill it. It's great.
The migas are from an Aragonese recipe. This time I made them just with grapes. The sweetness of the grapes were a nice contrast to the saltiness of the meat - though the whole meal was screaming for some wine, which I hadn't taken to the back yard.
I had a lot of celery to get rid of, and this recipe for celery apple salad dijon seemed like a good way to do it. It was easy, quick and Mike thought it was unusual but good.
In all, it was a great dinner.
Comments (2)
At the risk of sounding totally ignorant....what is tri-tip? My husband and I will be attending a wedding on the west coast and are invited to a tri-tip dinner & I haven't really been able to figure out if it is the style of dinner or an actual type of meat.....
Anyone who has an answer by all means please respond
Posted by JoAnne Mushet | March 23, 2006 3:58 AM
Posted on March 23, 2006 03:58
Tri-tip is just a cut of meat, popular by that name in the West Coast mainly. Here is the definition from foodsubs.com (a great website to check when you are wondering what any foodstuff is):
tri-tip roast = tri tip roast = triangle-tip roast = beef loin tri-tip roast = sirloin tri-tip roast Notes: This is a very flavorful cut that's great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it's done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak. Substitutes: shell roast
Posted by Marga | March 23, 2006 7:58 AM
Posted on March 23, 2006 07:58