Table 36 Chef's Table - Joe Joe's Tri TipThis recipe comes from a trip I took down to San Antonio to visit the guys with Club Humidor. I decided to take the family down and visit a couple of college friends who had recently been relocated to the area. After an overnight drive from St. Louis, a quick drop off of the family, and some quality time at the San Pedro Club Humidor location, I was starving. (By the way, if you get the chance, stop by and see these guys. They have a really tight-knit yet personable group, and I had a great time.)

I returned to a fantastic meal that my buddy Joe had put together.  I’d had tri tip before, but Joe’s preparation was all together refreshing and satisfying. I finished thinking to myself that this was how people should eat. It was a testament to simple, quality food.

If you’ve never had tri tip before, it is a cheaper yet flavorful cut of meat. The are really only two considerations when cooking it. First, it is best cooked rare to medium-rare. If you want to cook it longer, you probably ought to consider tenderizing with a marinade first. Secondly, the cuts are often irregularly sized. As a result, you’ll need to be careful not to overcook the smaller sections.

1 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Granulated Garlic

1/2 tsp. Cumin

1 lb Tri Tip

2 Tblsp. Olive Oil

2 oz. White Onion, small dice

2 oz. Tomatoes, small dice

2 oz. Cilantro, Chopped

Juice of half a lime

 

Mix the spices together in a bowl and rub the steaks generously. Set the meat aside and preheat the oil in a heavy skillet over medium-high.

Combine onions, tomatoes, cilantro, and lime juice. Season with salt and pepper.

Sear steaks for 5-7 minutes per side. Let the meat sit for 15 minutes before serving.

We typically serve this entree with some cilantro-lime rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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