Oct. 17, 2024

This paid piece is sponsored by Vanguard Hospitality.

It’s understandable with an outstanding steak menu that guests sometimes are reluctant to stray from their favorites – but it’s worth trying something new to experience this dish at Morrie’s Steakhouse.

The Morgan Ranch tri-tip is a 24-to-32-ounce creation from chef T.R. Fuentes-Mckenzie of Vanguard Hospitality.

“His goal was to give it a Mediterranean feel, with whipped feta, blistered cherry tomatoes, mini bell peppers and charred focaccia bread, so it’s a very composed dish,” said Zach Meyer, executive chef at Morrie’s.

“It’s a great dish, and something you don’t see a lot with tri-tip on a menu, so it’s good for guests to experience it. We’ve risen to the challenge of cooking it, and it’s definitely worth a try.”

Morrie’s chefs smoke the meat from Nebraska-based Morgan Ranch in the morning and put it on the grill during dinner service.

“It spends about an hour on the smokers, so you get a nice smokey flavor, and that’s a key component,” Meyer said. “We slice it at the table because of how the grain on the meat goes. It changes throughout the piece of beef, so we slice to ensure that guests have the best experience.”

Tri-tip is “a thin-sliced, super-tender cut,” he added. “If you’ve never tried it before, it’s worth ordering – and there’s definitely enough to share.”