Santa Maria Tri Tip, or Prinaha bisteca.
The Churascarias of Brazil serve their tri tip on a skewer. I’m not that fancy.
I wandered around this cut for a couple of days, and decided to jump in feet first.
I sliced the fat cap, in a cross hatch and gave it a good salt and peppering, the I seared it well on both sided, and finished it in the oven.
Served it up with some beautiful Salsa Verde I made on Saturday, potatoes and zucchini.
That is a nice cut of beef to serve if you have less than an hour to get dinner on the table and need to feed several. It’s not an expensive cut either, but really flavorful.
This is the Pinterest image from the recipe I used.
We ate too fast to take pictures.
But I sliced up my tri-tip, gave the more rare pieces a quick dunk in the cast iron skillet that I cooked it in, and served the Salsa Verde (Chimichurri) on the side. My Salsa Verde go to is parsley, cilantro and oregano with garlic, red onion, lemon zest, lemon juice and olive oil.
I’m a firm believer that how you start a week sets the tone. So why not give Monday a boost and have something really fun.
I’m ready for Tuesday…..maybe?
Today, I’m really grateful for a meal to come together, and my family to spoil. When my youngest gets up from the table ready for seconds before anyone else finishes, I know it’s a good meal.