THE BASICS & BEYOND
This small triangular muscle is known on the West Coast as a grilling roast. This moderately tender cut is becoming popular with chefs, nationwide, for its flavor and versatility. Various applications include carving stations, roasts, steaks and stews.
Michael Weisshaupt, Sterling Silver Signature Chef
“I get inspired when I am cooking. At that point, my brain is focused on the actual recipe, however, my brain starts wandering and I come up with great ideas.”
History of the Cut
Once called “The Triangle Part” (and used largely as stew meat) circa 1915, the re-marketed “tri tip steak” began appearing on California menus in the 1950s and 60s. Later, tri-tip sandwiches became a west coast mainstay. Today, sirloin’s culinary uses continue to expand thanks to clever chefs, from coast to coast.
Roasts / Steaks / Stews / Carving Station Set-Ups