Tri tip skewers

Get those grills out!

This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Over the course of a month or so, I have been on a quest to find the best cut…

California is credited with originally marketing the cut of beef known as tri-tip—also called triangle roast or bottom sirloin roast. (In California, you may call it a Santa Maria steak.) No matter the name, this typically two-inch-thick, boneless beef roast (one-and-a-half to two pounds total) is loaded with rich, beefy flavor and can be grilled whole or cut into pieces for kebabs, which is what I went with for this recipe. Tri-Tip Roast Like most tasty cuts of beef, the tri-tip can go it…

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INGREDIENTS 4 cloves garlic, minced 2 teaspoons rosemary 1 teaspoon ground black pepper 2 tablespoons olive oil 2 tablespoons co...

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