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Santa Maria Steak, Newport Steak, Aiguillette Baronne, Punta de Anca, Punta de Solomo, Colita de Cuadril, Maminha
This triangular cut is very lean, with a mild, beefy flavor and pronounced juiciness. Because of its severely tapered shape, it can be difficult to cook to the right doneness the whole way through—be sure to position the thinner end farther from your heat source for the best results. Tri-tip takes well to smoke and spice rubs and should not be cooked past medium-rare, unless it's being used in a braised dish such as chili.
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