Cook with me -Tri Tip Roast on the grill

In this video we cover where we purchase our meats, the marinade we use and how we like to cook our steak on the grill. Along with a quick tasting. First, there are only two per cow, so it is not all that common. Second, it goes by so many (often incorrect) names — California cut, Newport steak, sirloin tip, sirloin butt, culotte, bottom sirloin, top sirloin and more — that it’s sometimes a bit of work just to make it clear what you want. I prefer the term tri-tip, which I believe to be not only correct but descriptive, because the steak is triangular and is the tip of the sirloin. This ultra-thick, nicely marbled, strongly flavored steak is perfect for roasting, broiling or a combination of stove-top and oven cooking. If you can’t find tri-tip, use any thick cut of sirloin, or even steaks from the not-too-flavorful fillet. Music: https://www.bensound.com/royalty-free-music