Beef tri-tip is a member of the sirloin family of beef. It is a lean, boneless, tender cut of beef that can be sliced into steaks from a tri-tip roast. It is affordable and easy to work with. A 3-ounce serving packs about 30 grams of protein and 250 calories. Like any sirloin, it lends itself well to a few methods of cooking. It can be grilled, broiled or stir-fried in a skillet.
Things You'll Need
- Grill or grill pan
- Heavy skillet
- Broiler pan
- Vegetable oil (optional)
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Heat the grill or grill pan to medium heat.
Season the steaks with salt and pepper to taste.
Place the steaks on the grill for 9 to 13 minutes for medium rare to medium. Turn once halfway through cooking. This timing is based on a 3/4-inch steak. Allow about 4 additional minutes for a 1-inch steak.
Remove the steak using kitchen tongs and allow to rest for 5 minutes before slicing. Using tongs instead of a fork assures that the juices will not escape through punctures in the tissue. Resting time allows for the juices to redistribute throughout the steak.
Raise the oven rack to 4 inches below the coils and preheat the oven to the broil setting at 500 degrees.
Line the bottom of the grill pan with aluminum foil to allow for easy cleanup.
Season the steaks with salt and pepper to taste and place on the grill rack without overcrowding.
Broil 3/4-inch thick steaks 6 to 9 minutes for medium rare to medium. Add 3 minutes to the cooking time for 1-inch thick steaks. Turn steaks once halfway through the cooking time.
Use tongs to remove the steaks and allow them to rest for 5 minutes before slicing. Do not pierce the steaks with a fork or the juices will escape. Resting time allows those juices to redistribute throughout the steak.
Cut the steaks into 1/8-inch thick strips and season with salt and pepper to taste.
Heat a heavy skillet over medium-high heat. If the skillet is not a nonstick variety, add 1 tablespoon of vegetable oil.
Stir the steak strips constantly for about 60 to 90 seconds. Transfer to a serving platter.