For the Love of Tri-Tip

Feast or famine: Ain’t that always the way?

Not so long ago, my business was in famine mode with few clients or projects as the year wound down. I wasn’t too concerned about it, because that seems to be the case for me each year around that time, and sure enough, as January rolled around, things picked up to such a degree that I was always busy planning for or shooting a new project. Which is awesome! I love being in demand (and the money doesn’t hurt either), but it left me with little time or inclination for cooking.

So I’m working on finding balance in my life now and I’m rediscovering my love of cooking in the process. The fact that it’s grilling season doesn’t hurt.

Rummaging through the freezer a couple of weeks ago, I found a tri-tip from Lone Mountain Wagyu that was just begging to live in my belly:

Tri Tip with Rub | Amy Roth Photo

Preparation was simple; I followed the same steps I did when we last had tri-tip, except I opted for the Santa Maria Rub from Simply Recipes instead of the simple salt/pepper/garlic powder rub from the first time.  It was delicious — OF COURSE — though I’m not sure I needed to go to the extra effort of making the Santa Maria Rub. I mean, it had great flavor, but this wagyu tri-tip is a fabulous cut of meat that would shine in any circumstance, so it felt a little like gilding the lily. That said, I do love a good, vinegary chimichurri with fattier cuts of meat just for the bracing counterpoint. It’s a match made in heaven here, IMHO, so give it a try.

See the original ti-tip post here. Find the recipe for a fantastic chimichurri here. And enjoy grilling season. I know I will.

  1. This looks amazingly good! Definitely saved for our own (all too far away) grilling season.

    Don has raved about tri-tip before, but before that I’d never head of such a thing – we have completely different butchering / cuts of meat here. No Boston Butt, no … other things.

    We’re only recently seeing standing rib roast and “american style” ribs.