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Photos, Recipes & CookTales For Those Who Enjoy Cooking

RECIPEServes 2

A CookTale

A few years ago Fred, the meat manager of Adams FairAcre Farms, handed me a cut of beef that was new to me. “It’s TriTip, cut from the sirloin, try it.” It was terrific, grilled beautifully, looked great & was fork tender. A true 10 in the beef category.
Since then, using the few tricks I know, marinates, rubs and tenderizers, TriTips continue to challenge me. They have rarely reached that tenderness of yesterday. Last evening was no different, mouth watering until it reached our mouth.
I guess I’ll keep searching for that 10, but content to settle for slightly less.


2 Pound TriTip Beef (use 1,freeze the other)
1 Stemmed, Seeded Dried Chipotle chile
2 TB Pink Peppercorns Seeds
1 tsp Coriander Seeds 1 tsp Fennel Seeds
1/4 tsp Cumin Seeds
2 tsp Dark Brown Sugar 2 tsp Kosher Salt
1 tsp Mustard Powder
2 TB of Olive Oil


1. In a spice grinder add all of the marinate ingredients
but the Olive Oil. Grind into a powder.
2. Remove to a small bowl & whisk in the Olive Oil.
3. Brush it on the TriTiip & set it aside for at least 1 hour.
4. If using an outdoor gas or charcoal grill, use the two zone
method. One side to high, the other off or on low.
5. Brush the marinate from the meat & place diagonally on the
high side of the grill for 4 minutes. Turn the meat again diagonally & grill for another 4 minutes.
6. Turn the meat & repeat the process. Next, check the temperature with an instant meat thermometer. If necessary move the meat to the cold side of the grill & cook to your preference.
7. With the probe in the center of the meat, 120F is rare, 125F is med rare.
8. Allow the meat to rest for at least 5 minutes before slicing.

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