Tri-Tip Picanha Roast with Charred Cherry Tomatoes and Onions

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This was delicious! My two boys loved it. I had to cut the steak in half because it was too big to fit in my pot. I then adjusted the cooking time to 20 minutes. It was perfect and I will definitely make it again. It is rated intermediate but I found it very simple to make.

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I bought a top loin tri tip roast on sale for this recipe. Made the garlic paste in my mortar & pestle, and added some rosemary, thyme, oregano, and fresh ground black pepper in the mix with the garlic and salt. This was my first time making roast beef and we were quite satisfied with how it turned out. I cooked my 3 lb roast for 38 minutes and let it sit for 15 min. and it was medium once served. . I will definitely make this recipe again!

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Picanha is a tender beef that is considered to be the best part of a steer or heifer in Brazil. The flavor of this cut is even considered better than filet mignon due to its marked flavor. It comes from the cap of the top sirloin. It should weigh between 2 to 5 pounds and have a layer of fat, which should be removed only after grilling. It is also called a rump cover, rump cap, cap of rump, and tri tip. The tri tip is not accurate in the United States where a tri tip comes from the bottom sirloin primal cut.

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I loved it!

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I always read the comments before I decide to use a recipe--what works for others typically works for me, so hopefully someone else will find this helpful!

I used a regular ol' tri tip loin roast (I believe that's what I bought 2.25lbs on sale $3.99 lb. I've learned to stick to cuts of meat that are familiar to you when trying a new recipe for the first time. I cooked it for 40 minutes because it seemed so red after 35 mins, so I added 5 more. BUT I didn't realize that it would cook SO much more after taking it out of the oven. I think the final internal temp. I took was 155. It's definitely done, not very pink at all and not tough at all, either. I do like it a little pink, so I will stick to 35 mins next time.

I used probably 1 T salt and a couple more garlic cloves because I try to watch my salt intake and I love a little extra garlic. It turned out wonderful! I can't believe how easy this was and how delicious it is! This was my first time ever doing a tri tip and I am so glad I chose this recipe. I made it with Alton Brown's creamy garlic mashed potatoes and Ina Garten's sauteed broccolini (but I used just regular ol' broccoli.

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On her show, Ingrid comments that she loves this cut because it is SO CHEAP and wonderful as well. My son-in-law worked in CA for 7 weeks this spring and came back raving about tri-tip. We live in AZ. He had my daughter get some but she had to ASK for it at Safeway, and she paid over $6 a lb. for it!! Same thing over the 4th. Had to call around to find them and paid about the same price. DO you consider that a CHEAP cut of beef? Is there some reason it is so expensive out here compared to Miami? He used a rub and smoked it, and it was delicious, but not cheap, especially for a crowd. Just wondered.
C. Hedges
Pinedale, AZ

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This cut of meat is supposed to be eaten rare to medium rate. The temperature that Ingrid mentioned sounds about right.
If you have ever eaten Rodizio at a Brazilian restaurant, the picanha is the best part of the experience. When the meat is cooked properly it's amazingly tender (almost like filet mignon. The best way to eat picanha is grilled with a thickness of 3/4 inch. You just want to grill the steak about 3 minutes per side. When I cook picanha, I just season it with grill seasoning and it's awesome. I think that is should also be good with garlic rub in the recipe. If you don't like your beef pink in the middle this isn't the recipe for you.

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Not sure if I may have done something wrong, but I am pretty sure I followed her directions to a tee. But the cut of meat seems to be very tough. I cooked it until the internal temp was 150--the 128 was pretty much still mooing (I guess some people like it that way. I checked online for beef meat temps and most of the "roasts" said that 160 was medium to med well. So I settled at 150. But it was incredibly tough...I had to spit out most of it. But on the flip side, the flavor was wonderful! The garlic paste was just phenomenal. So maybe if you tried to do the super raw temp in order for it to be palatable, maybe it would turn out better. Come to think of it, this is my second time cooking a tri-tip roast and it came out like leather the first time, too. So maybe try her garlic paste rub on a different cut of meat? That's what I may try next time. Good luck! :