Tri-Tip Steak

One of the countless blessings of traveling is being able to eat unique or unknown-to-many dishes. In California, Tony and I were treated by our daughter-in-law, G, to tri-tip steak salad in a restaurant by the Marina called  Garlic Brothers.
 We’ve never heard of it before. What could it be?

We were told that tri-tip is a small, triangular cut from sirloin. It was popularized in Northern California but is now becoming widely marketed. It is also known as a triangle steak or bottom sirloin steak. I looked it up and I got more details:

The tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.

Its scientific name is m. tensor fasciae latae, inserted in the fascia lata, the connective tissue covering the quadriceps extensor, a group of four muscles which in turn insert in the patella, or kneecap, of the animal.

Except for the balut (also called feathered egg, a Filipino delicacy), which I love, I have never researched any food I eat as much as I read up on tri-tip.

That’s what traveling does—it frees your mind from your daily passions and leaves enough space for you to relish what may be perceived as banal or mundane. And there lies grace.

And there lies tri-tip steak salad with taste no less than magnifique.    

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