Dry-rubbed tri-tip. Our approach is subtly spiced and expertly cooked and a relatively inexpensive way to wow a crowd. Here's how to pull it off.
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Elisabeth Prueitt is a cofounder of Tartine Bakery and Tartine Manufactory and the owner of the ice cream shop Cookies & Cream, all in San Francisco. She is also the author of Tartine All Day and the original Tartine cookbook and a James Beard Best Pastry Chef Award repeat nominee and winner. @lizprueitt_tartine