Tri-tip Steak

Magic happens when Meyer lemon meets beef.  Tri-tip (known as Newport Steak in NYC or "bottom sirloin tip") delivers the flavor of a top sirloin with the marbling of a ribeye. It’s a cut built for bold ingredients. Our Bay Leaf Preserved Meyer Lemon helps break down muscle fibers and cut through the fat, lifting the natural, juicy notes of the beef.

Here is how our co-founder, Nick, cooks tri-tip at home in Sonoma, California:

Need

1.5 lb beef tri-tip steak

1.5 TBS If & When Bay Leaf Preserved Meyer Lemon Paste

Fresh ground pepper

Do

Coat - Combine paste and pepper. Apply a thin, even layer to the meat.

Marinate - Chill for at least 30 minutes. We recommend 2+ hours to allow the citrus to fully tenderize the cut.

Prep - Bring the meat to room temperature before grilling.

Sear - Preheat grill to medium-high. Grill for 5 minutes on the first side and 8 minutes on the second to develop a dark, savory crust.

Finish - Move to indirect heat until the internal temperature reaches 130-135°F.

Rest the meat for 10 minutes, then slice thinly against the grain.