Okay, so the other day I was all set to make a killer tri-tip roast. I had the rub ready, the grill prepped, and then… disaster! My butcher was completely out of tri-tip. Seriously, who runs out of tri-tip?!
Anyway, I wasn’t about to let that ruin my BBQ plans. I needed a substitute, and fast. So, I started digging around, asking questions, and generally making a nuisance of myself until I figured something out.
Finding the Right Cut
First, I tried to understand what makes tri-tip so special. It’s that nice triangular cut from the bottom sirloin, right? It’s got good flavor and, when cooked right, it’s super tender. So, I needed something similar.
- Option 1: Top Sirloin Steak – I’ve grabbed this before. It is okay, but not great.
- Option 2: Flank Steak – Flank steak seemed promising because it’s lean like tri-tip, but it’s way thinner. I figured I’d have to adjust the cooking time a lot.
- Option 3: Skirt Steak-It’s flavorful. So, a win, but it needs to be done right.
The Experiment Begins
I ended up grabbing all the cuts from above. I know, kind of much, but I wanted to make this a real test.
I used the same marinade and rub on all the cuts. Gotta keep things consistent, you know?
The Verdict
- Top Sirloin Steak:
It was surprisingly tender! But, it needed more time. I cooked at a lower temperature, 275, until about 130 internal. Let it rest for 10 and it was great.
- Flank Steak:
Just like I thought, it cooked super fast. I seared it hot and fast on both sides and then let it rest. It was good, but definitely tougher than the tri-tip I’m used to. Flavor-wise, though, it was pretty solid.
- Skirt Steak:
So good, I did this one up like fajitas. High heat, quick cook, and boom!
All in all, not bad. I found all of them at my local butcher, even though the butcher gave me the side-eye for a while, not going to lie. So, next time your butcher betrays you, grab a Top Sirloin. It won’t let you down.
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