Our peeled hand cut tri-tip roast is cut from the bottom sirloin, and is lower in fat content than most other cuts. The Tri-Tip is made for grilling and also a great steak for fajitas, cubed for kabobs, or cut it into 1" steaks. Individually packaged & flash frozen to lock in freshness and flavor.

Our Choice Tri-Tip Peeled Roast was once an often overlooked piece of meat but has recently become increasingly popular due to their superior flavor and also because this steak is made for grilling. Our lean tri-tip is hand cut from the bottom sirloin, the Tri-Tip tends to be lower in fat content than most other cuts. The Tri-Tip is a great steak for fajitas, cubed for kabobs, or cut it into 1" steaks. This versatility is another factor that makes them great.

Oven

1. Pre-heat oven to 425 F.
2. Season the tri-tip roast with preferred spices. Allow roast to warm to room temperature for up to 1 hour.
3. Place tri-tip on a shallow roasting pan.
4. Place roast in oven and cook for approximately 30-35 minutes.
5. Use an instant-read thermometer to ensure internal temperature has reached 145 F.
6. Remove tri-tip, cover with foil and let stand for 10 minutes before serving.

Grill

1. Apply dry rub to roast, let roast rest and warm to room temperature for up to 1 hour.
2. Pre-heat grill with medium-high heat. Shoot for a temperature of 400 F.
3. If your grill has gas burners, leave one side on high, while turning the center and other side to low.
4. Lightly oil grate.
5. Place tri-tip on grill over low heat, avoid high heat and direct flames.
6. Close grill cover, without opening grill constantly keep an eye on flare-ups and temperature.
7. Cook for approximately 10-15 minutes per side, flipping once.
8. Use an instant-read thermometer to ensure internal temperature has reached 145 F.
9. Remove tri-tip and cover with foil, let stand for 10 minutes before serving.