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6–8
servingsEasy
By Weldon Owen
Published 2023
We cook our tri-tip in the wood-fired pizza oven at the Oakville store. The smokiness from the wood gives the meat an irresistible fragrance, and we serve it on ciabatta with a smear of romesco sauce and a few pickle slices. You can replicate this at home on a charcoal or gas grill using wood chips. Popular in California, tri-tip is a triangular cut from the sirloin; we use Niman Ranch beef, but any good-quality beef will work.