Originally Posted by
corky
That's pretty much what I do too...maybe a tiny splash of sesame oil or some ginger too. You got a really nice crust on it.
My friend who gave me the recipe marinates at least four hours and uses high heat - 1 minute and flip, 4 minutes and flip, 4 more minutes on side one, remove from heat and tent. I try to follow that and usually get a nice char. It's such a great cut for a group because the thinner ends get well done (but still tasty) and you can get a nice medium rare to rare (if its thick enough) in the center.
Originally Posted by
teddybear99
Growing up, my parents would add a little honey with minced garlic and soy sauce. I don't like that cut anymore, so haven't had it in many years.
I never even heard of the cut growing up! We had round, sirloin and occasionally t-bone. Time you gave it another try.
Now, we rotate between this and Santa Maria tri-tip. Each time, we say the one we just grilled is the best.
