Tri-tip or Flat Iron?

vidalia1

I know this is a personal preference question but which do you like better, Tri-tip or Flat Iron Steak?[p]I have been lucky enough to find both in the Atlanta area recently. I cooked the Flat Iron last week and the Tri Tip last night. Both my wife and I really liked the Flat Iron a lot better. They were both cooked to slightly less than Med Rare (the way we like) but the Flat Iron was more tender and flavorful. The Tri Tip was more like a London Broil.[p]Just curious what others think.[p]Kim Youngblood
(aka vidalia1)[p]

Unknown

vidalia1,[p]Have not done a flat iron yet, but this tri-tip turned out great.[p] Beef, Tri-Tip, Richard
[p]INGREDIENTS:
2 2 Lbs Each Tri-tips
EVOO
"Rub It Raw" Santa Maria Style BBQ Rub, www.acebandito.com
Grilling Sauce:
1/2 Cup Red Wine Vinegar
1/2 Cup[ EVOO
1 Tbs Garlic Powder
1 Tbs Fresh ground Black Pepper




Procedure:
1 Sprinkled EVOO on tri-tips and then heavly coated with the rub on both sides. Set covered in glass dish in refrigerator for 6 hours. Took out about 2 hours before cook and left on counter to come to room temperature.
BGE:
1 Got the large BGE up to 650°F direct and seared the tri-tips 3 minutes per side. pulled off the BGE and tented with heavy duty aluminum foil. Set the BGE up for indirect with plate setter legs up and shut down vents until the temperature of BGE got to 400°F about 20-25minutes. The internal temperature was about 98° F when pulled and 109°f when placed back on the BGE. Placed tri-tips back on and marinated about every 5 minutes until it reached 125°F internal. Pulled and let rest for 15 minutes. Final internal temperature was 135°F. Medium
2 The sauce used to cook was from "Morro Bay Rich" recipe for Santa Clara Tri-Tip. Thanks!


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Richard, 10/24/07


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