Tri tip tip

Get friendly with your butcher. Finding tri tip can be like getting directions from tired people on the subway. You know they know where you need to go, but they’re too tired to talk about it. You might have to push. It’s often ground up with the bottom sirloin and lost to the world of burgers. When you get it, grill it or if you have no grill, sear it-give it a really good crust on at least two sides–then finish it in the oven at 400 degrees. It should still feel fleshy when you push it. If you get the whole trip tip, cut it into smaller pieces, about 5 inches by 3 inches, some slightly bigger, some smaller. Let it rest, then slice against the grain and set it on top of a bed of arugula dressed with a dijon vinaigrette or a beautiful olive oil, a squeeze of lemon, salt and pepper. Shower with shavings of Parmegiano Reggiano.
I am cooking in a kitchen with a wall of windows that looks out onto midtown this week. It’s magic really. Beautiful fruits, vegetables, milk and eggs from a farm, fresh fish and meat gets delivered to me and I cook it all for a crowd of people that love to eat.

Leave a Reply