Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into thin slices across the grain to preserve the tenderness – at least that’s what I read about it. Everything I read seemed a warning that this could turn into a chewy hunk of meat if you don’t treat it just right. Scary!
Read the full article and recipe at She cooks…He cleans