I’m always intrigued to see which recipes on my Scott’s Kitchen web site get the most search traffic. In the week leading up to Thanksgiving, my high heat upside-down turkey recipe is a big hit – although nobody’s interested in turkey today!
Instead, on today’s football championship Sunday, my Scott’s Lazy ‘S’ oven roasted tri-tip recipe is the recipe that’s generating lots of traffic. This is a super easy recipe for oven-roasted tri-tip – just season the roast(s) and put them into the oven, set the timer, and enjoy! Two important tips: Be sure to let the roast rest after cooking – and don’t overcook in the oven!
If you live on the San Francisco peninsula, you’ll want to try the marinated tri-tips available from these three meat markets: Schaub’s in the Stanford Shopping Center (Fred’s Steak), Draeger’s in downtown Menlo Park (Frank’s Steak) and Bianchini’s on Alpine Road in Ladera. Schaub’s, in particular, is famous for Fred’s Steak – and perhaps it’s the original of the darkly marinated variety. Both Draeger’s and Bianchini’s sell similar versions – but give each of them a try to see which you prefer.
Or, perhaps you’re viewing this when the weather is warm and you’d rather fire up your Weber BBQ and charcoal grill your tri-tip? Here’s my BBQ version of the tri-tip recipe – below is a recent example – hot off the grill!
After removing from the grill, be sure to wrap the roast in aluminum foil and let it sit for fifteen minutes to let the juices blend back into the meat – this is very important. Then slice it against the grain:
We served it with some green beans, tomatoes in a Romescu sauce, some grilled onions – perfect!
And, to accompany this great charcoal grilled tritip roast, a wonderful bottle of Copain 2009 Pinot Noir:
Which reminds me, I added some Weber charcoal grilled BBQ recipes to Scott’s Kitchen to get ready for the summer BBQ wave! Enjoy!