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Wood-Smoked Tri-Tip with Sicilian Herb Sauce
Becky-style!
So I was reading Bon Appetit and I came across a recipe for a Tri-Tip roast. I haven't known about the tri-tip cut of beef that long, but I remember the first time I had it. It was wonderfully succulent pieces of tender beef. YUM!!! The magazine says that the cut of beef is popular in the "western US", which explains why the first time I heard of it was courtesy of a guy from California!

 
 
 
I was, and am, a little surprised that the sauce for this meat isn't used as a marinade or a cooking sauce. I couldn't quite imagine pouring it over the cooked meat before serving, and actually I couldn't bring myself to do it! But I did serve it as a dipping sauce, and even picky eaters enjoyed it! It was a hugely pleasant surprise for meat that was so tasty, it really didn't need anything else. This was a win-win, all the way around!
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