The Tri-Tip has muscle fibers that have an amazing texture when sliced against the grain. The meat comes from the groin of the cattle, an area that stays tender and packed with flavor.
This cut works well as a quick-grilling steak or as a slow and low bbq roast. We like it best charred to a nice medium rare, and served with chimichurri sauce. Always let this cut rest for at least 10 minutes after cooking, and slice against the grain.