By Allen Pierleoni
apierleoni@sacbee.com
What do we know about that succulent cut of meat known as the tri-tip? Several things - not the least of which is this: A freshly cut and grilled 6-ounce tri-tip steak, and an invite to the "endless salad bar," is yours at the six Sizzler restaurants in the Sacramento area. The cost: $10.99 (www.sizzler.com).
The Sizzler chain does business in 12 states, with 111 units in California.
Now, about that tri-tip:
- It was dubbed the "California Cut" by the California Beef Council for two reasons: It was first popularized in the 1950s in Santa Maria, and it remains largely unknown outside of California.
- Tri-tip is one of the three muscles in the bottom sirloin of the steer.
- Because it gets along so well with marinades, it's the king of the California grill.
- More than 400,000 pounds of aged black Angus tri-tip are sold through the Buckhorn steakhouse in Winters and Buckhorn Grills in the Bay Area, Napa Valley and Sacramento (1801 L St., (916) 446.3757; www.buckhorngrill.com).
- New York City was introduced to tri-tip in January 2010 at the Tri Tip Grill at Rockefeller Center.
- The tri-tip sandwich is the No. 1 meal sold at Raley Field during the Sacramento River Cats baseball season.
Call The Bee's Allen Pierleoni at (916) 321-1128.
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