Tri-Tip Roast with Tequila-Lime Marinade

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!

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