The good news is the tri tip steak I made a while ago was deemed very good.
The bad news is I didn’t get to have any. The steaks were smaller than I thought so I didn’t get a piece. Same as when I was growing up, Dad would serve dinner family style and let everyone else pick their protein first. Dad got the pieces everyone else didn’t want. The last time I grilled tri tip steaks I got chicken.
I had to buy more. This time I bought the entire roast and carved it into steaks myself. At roughly a pound and a half I saved $1.50.
The triangle pieces are small and the first cut had a pretty thick cap of fat making the “steak” even smaller. I now understand why butchers turned this muscle into stew meat.
Tonight I am marinating the steaks in a lemon soy bath. We’ll see how they turn out.
Update 6:00 PM
The steaks turned out great. I froze the strip steak like pieces and grilled the smaller chunks. I managed to cook the meat until it was medium and it wasn’t tough or chewy. Don’t cook tri tip past medium or you will end up with chewy odd shaped hockey pucks. The marinade turned out decent for a throw together bath.