Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce
This crowd pleasing recipe is a snap to prepare. While the juicy Tri-Tip Roast rests after cooking, you can get the broccolini side dish and creamy sauce ready.
Items that work well with this recipe
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$30.00 — available on subscriptionSirloin tip roast, also known as ball tip roast, is a lean cut of beef taken from the hindquarters of the cow. It is less tender than some other cuts but has a robust flavor, making it ideal for slow cooking methods like roasting or braising to enhance its tenderness.
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$28.00 — available on subscriptionA great value steak. Grill after marinating. The name “Petite” comes from the small size of the Sirloin cut.
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$28.00 — available on subscriptionTop sirloin filet steak is a lean and tender cut from the hind quarter of the cow, known for its robust beef flavor. It is best cooked over high heat, achieving a nice sear while keeping the inside juicy, typically reaching medium doneness at an internal temperature of 135°F.
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$30.00 — available on subscriptionThe beef top sirloin petite roast is a smaller, lean cut of meat that is flavorful and tender, making it ideal for roasting. It is typically cooked at a low temperature, around 325°F, for about 25-30 minutes per pound, and should be seasoned simply with salt, pepper, and herbs for best results.
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$28.00 — available on subscriptionOur ranch-raised Top Sirloin Steak is a lean, all-purpose favorite with bold, beef-forward flavor and a satisfying, steakhouse-style bite. Naturally tender when cooked to medium-rare or medium, it’s a versatile cut that’s just as at home on a weeknight grill as it is on a special-occasion plate.
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$30.00 — available on subscriptionCoulotte roast, also known as picanha, is a flavorful cut of beef from the top sirloin, characterized by its triangular shape and a thick fat cap that enhances its juiciness. It is versatile for cooking methods such as roasting, grilling, or smoking, and is popular in Brazilian cuisine.
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$28.00 — available on subscriptionThough people in more northern climates are getting wise to the Coulotte cut, don’t expect to go to your supermarket and see a steak by that name in the butcher’s section. Coulotte steak, also known as top sirloin cap steak, is a tender and flavorful cut of beef that comes from the top part of the sirloin. It is best cooked using high-heat methods like grilling or broiling, and should be cooked to medium-rare for optimal tenderness and flavor.
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$35.00 — available on subscriptionA beef strip petite roast is a smaller, lean cut from the top sirloin, known for its tenderness and rich flavor. It is ideal for roasting, often cooked low and slow to enhance its juiciness, and can be seasoned simply with salt and pepper or enhanced with herbs and spices for added flavor.
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$28.00 — available on subscriptionLondon broil is a cooking method rather than a specific cut of beef, typically using tougher cuts like top round or flank steak. The meat is marinated to enhance flavor and tenderness, then cooked quickly under high heat, resulting in a juicy and flavorful steak that is sliced thinly against the grain for serving.
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$24.00 — available on subscriptionBeef strips are thinly sliced pieces of beef, often taken from tender cuts like flank or sirloin, making them ideal for quick cooking methods such as stir-frying or grilling. They are versatile and can be used in various dishes, including fajitas, salads, and pasta.
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$30.00 — available on subscriptionTri-tip roast is a triangular cut of beef from the bottom sirloin, known for its rich flavor and tenderness. It can be grilled, roasted, or smoked, and is often seasoned simply with salt and pepper before cooking to medium-rare doneness.
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$28.00 — available on subscriptionBeef tri-tip steak is a triangular cut from the bottom sirloin of the cow, known for its rich flavor and tenderness. It is best cooked to medium-rare or medium, often grilled or roasted, and should be sliced against the grain for optimal tenderness.