Tri tip comes from the bottom tip of the sirloin . Picanha comes from the top . Never seen a tri tip shaped like that . Could be the way they butchered it ?
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Coulette is the same as Picanha I believe, and that appears to be what that is, I’d do it that way, as it is delicious - about 2 inch strips, against the grain, reverse sear. Salt is the only thing I add to them. I usually skewer like they do in the Brazilian restaurants, but then cut like steaks. It is delicious.
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