Burgundy Tri-tip recipe For Those Not Fortunate To Live Near Cardiff By The Sea
If your not one of the lucky ones to have a Burgundy tri-tip from Seaside Market in Cardiff By The Sea, California then you are truly missing out on the best tasting steaks you can have. This Paleo friendly recipe comes from Mark Sisson’s book the Primal Blueprint Cookbook and the flavor is extremely close. Tri-tip is a relatively tender cut at a reasonable price (good); it’s an easy piece of meat to pick up on the way home to grill for dinner (great); and oh, yeah, it’s addictive (oh boy!). Tri-tip tends to be a Western region cut, so you might have to ask the butcher if he can cut one for you if you are in another part of the country. Sirloin Tip Roast or London Broil should be good substitutes, too.
Mix marinade ingredients together in a plastic zip bag, then add the Tri-Tip roast. Seal, pressing out excess air so all sides of meat are covered with marinade. Chill for at least several hours or overnight in the refrigerator.
Remove roast from marinade bag and blot dry with a paper towel. Let roast sit out 15–20 minutes to take the chill off.
Meanwhile prepare grill for direct heat on one side and indirect heat on the other side.Grill over high heat for 5–7 minutes on each side. Move to indirect heat and cook for an additional 10 minutes each side—or until interior temperature reaches 125–130°F (Medium-Rare). Let sit loosely covered with foil for an additional 10 minutes. Temperature will continue to rise as much as 10 more degrees. Cut against the grain into thin slices. Spoon juice over meat when serving. Leftover make great lunches, especially with big tossed salads.
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