Cut from the full-flavored sirloin, the Tri-Tip is named for its triangular shape. Tightly grained, naturally lean and extremely versatile, it is a cut especially popular on the West Coast.
We recommend serving the Tri-Tip cooked medium-rare to medium as that temperature best showcases the steak's texture. Take advantage of the Tri-Tip's versatility by serving it over a salad or on a kabob.
