Made these tonight. Cut the tritip down into 3 thinner pieces and into the carne asada marinade it went. These hit the spot. 8)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/20150414_174751.jpg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/20150414_174751.jpg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/IMG_20150414_181550.jpeg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/IMG_20150414_181550.jpeg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/IMG_20150414_183709.jpeg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/IMG_20150414_183709.jpeg.html)
(http://i558.photobucket.com/albums/ss27/nightriderrr/Mobile%20Uploads/IMG_20150414_183919.jpeg) (http://s558.photobucket.com/user/nightriderrr/media/Mobile%20Uploads/IMG_20150414_183919.jpeg.html)
It looks really good nice job. I like how you cut the tritip down into 3 pieces.
Nate and the grill grates at it again!
You sir should be banished to the front page & made to teach cooking classes !!!!
That looks tremendous!!!
I've slabbed out tips like that before....more interesting than the usual tiny steaks cut @ 75 degrees to that..... 8)
Thanks all!
I wasn't intending to use the tritip. I actually thought I bought flank steak but when I got home from the store I saw I bought tritip. Oh well, tritip is better anyways. And next time I might cut it into 4 pieces. I had never done this to tritip before but found that it turned out very good. Nice alternate to your standard steak cut.