Here in California, Tri-tip is probably the most popular cut of meat. When you hear barbecue, you know tri-tip will be on the grill.
In our house, we usually broil or slow cook our tri-tip roast.
When I came home from work last night, I warmed up a mound of tri-tip and fried two eggs with salsa and black pepper.
It was a great late evening dinner for me, and I didn’t crave any carbohydrates after this large plate of beef.
I’m 