Where else in the UAE can you find this beautiful, underrated cut? A perfect cut for grilling that takes really well to marinades with its porous structure. This roast will easily feed 3 people, making it a true bang for your buck bargain.

Trivia: Tri-tip comes from the bottom sirloin and is named for its triangular pointed sides. It is the most popular cut of beef in the state of California... and for good reason.

Cooking Methods

• Grilling - Bring your grill up to medium high heat and place the Tri-tip over direct heat. Turn every 3 minutes until you achieve and internal temp of 55 Celsius (invest in a good meat thermometer). Pull the meat and let it rest for at least 5 minutes before carving against the grain. 
• Indoor - Preheat your oven to 200c. Place the seasoned tri-tip in the oven with a meat probe or Meater until it comes up to 50c internal. In the meantime, have a cast iron or steel pan heating up over the stove with some high smoke point fat (tallow or ghee). Pull the tri-tip from the oven and directly onto the pan to sear until you form a dark golden brown crust. Rest, carve, and enjoy. 

Accompany with Chimichurri, Japanese Slaw and some Mac & Cheese for a great picnic BBQ meal vibe.