Some weeks ago, Lil and I were about to once again make a modified "Bloody Mary Marinade" for a tri-tip. However, we did not have any horseradish or Louisiana Hot Sauce on hand. So we collaborated and came up with our own.
First of all, the tri-tip ... the cut of meat has a long tail. You don't start with that. The second angle is about 30 degrees -- don't cut that way either. You want to cut your steaks from the tip that is more of a right angle. Okay, fine, next time I'll take pictures. You just want your cut steaks against the grain, because tri-tip can be tough. This particular tri-tip was only $2.49/lb, a promotional sale at the supermarket. Yes, I bought more than 20 pounds that day.
Even cut right, tri-tip steaks can be unpleasantly chewy, so you marinate them from two to twelve hours in advance, with:
Lillian and Sand's Excellent Marinade
2 cups tomato juice (16 oz.)
1/3 cup lemon juice
2 tablespoons sriracha sauce
2 teaspoons Worcestershire sauce
a few shakes of your favorite other hot sauce
a heaping tablespoon of sour cream
a heaping tablespoon of sour cream
four or five big cloves of garlic, smashed with the side of your chef's knife or your meat tenderizer's flat side
salt
pepper
Lillian and Bernie grilled the marinated steaks for a couple minutes on each side on the barbecue. The open flame does a fabulous caramelization on the edges.
They were so good that I don't know if I'll ever want to do tri-tip any other way again. Bernie says, "You will if it's raining."
*Photo is from public domain images. We ate all the steak before I could remember the camera.
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