My Father-In-Law, Russ, is a master of the grill. I have some pretty killer grill skills myself, but if I ever need to know how to grill something to perfection, Russ is my man. One of my favorite dishes he makes is tri-tip roast. It is melt-in-your-mouth, buttery, deliciousness; hold the butter. The only thing I don't like about it is the name: "Tri Tip" is so sterile, generic, vanilla, BORING. So, I traveled to France (via the internet) and stole their name for it, aiguillette baronne. Sounds much prettier and appetizing. Just don't ask me to pronounce it.
For those of us CrossFitters, a muscle is a matter of importance. So here's a little info on the Tri-Tip, straight from wikipedia:
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
The scientific name of this muscle is Tensor fasciae latae, inserted in the Fascia lata, the connective tissue covering the Quadricep femoris, also called Quadricep extensor, a group of four muscles which in turn insert in the Patella, or knee cap of the animal.
And here's a picture (I only wanted to add this photo because they highlighted the sirloin in pink. Shallow, I know).
So...would you like to know how to cook it? Here it is (and don't say I never gave you anything)
aiguillette baronne (a.k.a. Russ's bad-A Tri-Tip Roast)
Ingredients and Utensils:
One Tri-\Tip Roast, trimmed of excess fat
Cracked Black Pepper
Other Favorite Steak Spices
Meat thermometer (I recommend the button kind, not the digital techie-nerd kind)
Heat up the grill to HOT (500+ degrees)
Rub meat with olive oil and spices
Place roast on grill and sear until outside appears cooked (usually 3-4 minutes per side)
Reduce heat to medium-ish (250-300 F) and continue cooking.
Remove meat from grill every 5 minutes and check temperature. Once internal temperature reaches 140 F, remove from grill.
Allow meat to stand for about 5 minutes, then slice across the grain.
Super delicious when served with broiled brussels sprouts or asparagus and cauliflower mashers.