New York City-based food writer Miki Kawasaki has turned the spotlight onto tri-tip in all of its incarnations in her recent article in Chowhound.com.
She, of course, leads off with Santa Maria Style Barbecue: “One cut of incredible beef that perennially flies under the radar: the tri-tip. Its biggest claim to fame is as the star of Santa Maria barbecue, a style from California’s central coast.”
She describes Santa Maria Style’s distinctive dry rub, red oak and traditional side dishes, and then goes on to define Argentine Grilled Tri-Tip; Harissa-Marinated Tri-Tip Roast; Hoisin-Marinated Tri-Tip Roast; Mediterranean Tri-Tip Steak; Crock Pot Shredded Beef Tacos; and Slow Cooked Rosemary Tri-Tip French Dip.
The down side of tri-tip? Says Kawasaki, “The main drawback to the tri-tip is its scarcity outside of California. . . “it’s pretty elusive when it comes to the meat case in your average supermarket . . . and it is sometimes sold under other names such as Newport steak, triangle roast or bottom sirloin butt.”
She doesn’t fail to mention what most tri-tip fans adore: the fact that the meat can be cooked like a steak and yet offers up the flavor and tenderness usually found in cuts prepared low and slow.
Chalk up another editorial victory for tri-tip, the Santa Maria Valley’s homegrown cut!