Tri-tip steak is a marbled, flavorful cut of beef that lends itself to a variety of preparation methods. This steak may be difficult to obtain unless you go to a specialty meat store, as there are only two tri-tips on a cow. Choose a cooking preparation that highlights the simple flavor of the beef. Slice your cooked tri-tip steak very thinly against the grain and serve with a simple sauce.
These steaks are cut from the tri-tip roast, which is the tip of the sirloin of the cow. You may have to request the tri-tip as a special cut from your local butcher. While the tri-tip is known by a variety of names, including sirloin tip, sirloin butt, California cut, bottom sirloin or Newport steak, tri-tip describes the steak well, as it is the three-pointed tip of the sirloin.
While the weight of a tri-tip steak varies, the serving size of a tri-tip steak is approximately 2 to 3 oz. after cooking. Tri-tip is considered a lean meat and typically contains less than 3 g of fat per ounce. You can reduce the amount of fat in your steak by trimming as much fat off the meat as possible, but remember that the marbled fat provides flavor.
Lean meat such as tri-tip steak provides protein, B-vitamins and iron, and it can be a healthy part of your diet in moderation. A 3-oz. serving of tri-tip steak can be the center of your meal, augmented by a variety of colorful vegetables. While you can most accurately weigh your serving of steak on a kitchen scale, you can also estimate the serving size. A 3-oz. serving of steak is approximately the size of a deck of cards.
The American Heart Association recommends purchasing beef cuts labeled "choice" or "select" when possible, instead of "prime." Since the tri-tip steak is a specialty cut, you may not be able to judge the amount of fat in the cut by the label. If your doctor has recommended that you reduce your intake of saturated fat, trim as much of the visible fat from the meat as possible. Grill or broil your steak rather than fry it in additional fat.