Introduction
If you’ve ever tried to cut tri tip, you know it’s not always easy. With its unique triangular shape and textured grain, it can be challenging to achieve evenly sliced pieces of meat. But fear not! With a few simple steps, you can slice tri tip like a pro and impress your guests at your next barbecue or dinner party. Here are five straightforward steps to follow:
Step 1: Trimming the Fat
Before you begin cutting, it’s essential to trim the excess fat from the tri tip. Removing the fat from the meat allows for a more uniform cut and leads to a better presentation once cooked. But be careful not to remove too much fat, or the tri tip may become dry. To achieve a consistent trim, use a sharp knife and cut away the fat with long, even strokes, and discard the excess.
Top tips: Try to keep the meat level as you trim to ensure an even cut and take care not to remove the silver skin, a thin layer of connective tissue that can be tough to chew if not removed correctly.
Step 2: Finding the Grain
Identifying the direction of the grain is crucial for cutting any type of meat correctly. The grain runs parallel to the muscle fibers and is easy to spot on tri tip thanks to its distinctive triangular shape. Take a closer look at your tri tip and try to identify which direction the muscle fibers are running. Making shallow cuts into the meat along this direction will help guide subsequent slices and result in a more tender cut.
Step 3: Cutting Against the Grain
Cutting against the grain is perhaps the most critical step for ensuring your tri tip is as tender as possible. By cutting against the direction of the muscle fibers, you shorten them, making the meat easier to chew. To accomplish this, use a sharp knife and place the blade perpendicular to the grain. Make smooth, even slices, keeping the knife at a slight angle and being careful not to saw back and forth.
Top tips: Adjust the angle of the knife according to the thickness of the meat. For thicker pieces, hold the knife at a greater angle to produce thinner slices. For thinner pieces, hold the knife closer to parallel.
Step 4: Slicing to the Desired Thickness
To achieve the perfect slice of tri tip, use the fingertips to control the thickness of each piece. Lightly press down on the meat to feel the resistance and adjust accordingly to the desired thickness. Set aside any end pieces for other uses, such as stir-frying or adding to soups.
Top tips: Consider the preferences of your guests and aim for uniform slices to present a cohesive and visually appealing dish.
Step 5: Presenting the Slices
Now that you’ve cut your tri tip, it’s time to arrange the slices attractively on a platter or in a dish. Consider adding fresh herbs or colorful vegetables for additional visual appeal. Serve with chimichurri sauce, a classic Argentinean condiment made from parsley, garlic, olive oil, and vinegar, for an extra flavor boost.
Top tips: Let the meat rest for a few minutes before serving to allow the juices to redistribute. This will result in a juicier and more flavorful dish.
Conclusion
Cutting tri tip may seem like an intimidating task, but with these simple steps, you’ll be a pro in no time. Remember to trim the fat, find the grain, cut against the grain, slice to the desired thickness, and present the slices attractively. With these tips and tricks, you’ll be able to create a beautiful and delicious tri tip every time.