Yeah, you don't see "tri-tip" here in the midwest, but isn't it pretty much the same cut of meat as a bottom sirloin? I see top sirloin pretty frequently, bottom not very often. But I'd bet most butchers (or even grocery butcher counters) would be able to provide a bottom sirloin if not familiar with tri-tip.

Grilled Choice sirloin steak (overnight marinade of EVOO, salt, pepper, and unchopped cilantro)
grilled Aidell’s chicken apple sausage (was unavailable at shops for much of June)
chimichurri (just diced cilantro, Serrano, EVOO, and a bit of salt)
tortilla chips & Safeway guacamole

the steak was extremely delicious by itself - the chimichurri was a very nice bonus. I really liked the steak. The $5.99/lb Safeway sale price steak is more than adequate for me. Of course I’m only drinking it with water and not wine, and I didn’t grill onions to go with it. I got distracted and let it sit a minute longer than needed post-grill so it’s a minute more than medium rare and yet I really liked it. I really can’t return to a restaurant. I’m too in love with my Safeway meat grilling.

Ah, looks awesome. Too many carbs for me already today though!

Well, just for you, I reduced the sugar by 1/2 cup and replaced with Splenda.

Edited to add: Well, we now have tried the cake and as grandfunkdave said, "It's so good ..."

However, I have a confession to make. I don't generally buy plain yogurt (which is what the recipe calls for) because it's difficult to find it in a small size. I went to the store and scoured the yogurt section. I finally found an individual size plain yogurt. It wasn't until I had dumped the yogurt into the batter that I noticed the words, "Key Lime Pie." . What a stroke of luck that it was a citrusy flavor and not something weird.

Anyway, as indicated above, I replaced a half cup sugar with Splenda and reduced the weird salt amount to two teaspoons. Still absolutely delicious. My partner said, "It's a keeper. I love that crust."

Family finally left after two weeks.

Today we're having roasted kohlrabi and spring onions with kale from our garden along with some marinated raw scallops over sushi rice

Grilled london broil for dinner with more kohlrabi

Never had roasted kohlrabi. My mother used to make it with a cream sauce. So good.

I made "Toulouse" sandwiches a la Bennison's Bakery in Evanston, IL for breakfast. Croissant with ham, bacon, cheese (not in the original) and scrambled eggs, drizzled with Bechamel. The croissants were from Costco, so not as flaky as would have been ideal, but pretty good!

Are you doing something special to that top round ? I always find London Broil to be very tough and chewy so haven't bought it for years.

I love it traditionally. We don't have enough to make a big batch yet so I'm just roasting the two small ones we've been able to harvest so far.

Sous vide for 12 hours, seared to finish.

Another method is to tenderize it with a fork or mechanical tenderizer (needle blade) and then marinate for a day. Always carve very thinly and against the grain.

For lunch today, homemade Spaghetti alla Carbonara & a salad

Thanks...sounds like too much trouble...I will stick to other cuts. Sous vide does explain it though.

ALDI should carry have it for you. While the untrimmed ones are few and far between, they will have two preseasoned versions under the name "Morton's of Omaha". Your Costco might have that brand as well, but ALDI for sure. About $3.99/lb. unless on sale and even in Florida it does go on sale.

$3.99? That is cheap. I don't buy preseasoned stuff though. And I do see untrimmed but you are throwing away a lot of fat. I think my Costco prime tri-tip was around $8-10/lb

Just checked my freezer for one of the last ones I bought. $3.99/lb for 2.5#. One is "steakhouse" seasoned and another one is just salt/pepper, but both are broth injected.
ALDI will also have 3-4# brisket flats seasoned brisket flats for around the same price when you can find them, basically on Wednesdays when their weekly sales go live.

I find using the sous vide to be pretty much foolproof and requires almost no effort aside from seasoning and searing. I actually love the mechanical needle tenderizer but I don't have one in my kitchen. Really lets the seasoning get in deeper than with just a brine (wet or dry).

Sunday brunch:
french toast
grilled sausage - johnsonville spicy & aidell�s chicken apple
Hash browns
fried eggs in olive oil (Jon & vinnie�s)

hash browns were very good but I didn�t use our widest weave grater; I�m inspired with today�s grater for future latke-making. i haven�t cooked hash browns or breakfast potatoes in decades but have consistently ordered them in restaurants.

does anyone have big hit recipes for hash browns? I haven�t yet checked New Best Recipe. I started to want to cook these a couple weeks ago.