Santa Maria Tri Tip
Ingredients
For the Basting Liquid:
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 2 cloves crushed garlic
- ½ teaspoon sea salt or Kosher salt
For the Dry Rub:
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Beef:
- 2 lbs beef tri-tip roast, (one tri tip of approx 2 pounds)
To Serve:
- Salsa Fresca, (optional)
- Pico de Gallo, (optional)
Instructions
Beef and Dry Rub:
- In a small mixing bowl, combine all the dry rub ingredients. Set aside.
- Trim off any silver skin from the roast and then, pat it dry with paper towels. Season the tri-tip with the dry rub. Rub the seasoning all over the meat to coat it well.
- Allow the meat to sit at room temperature covered, for 1 hour or in the refrigerator for up to 2 days. If you refrigerate the meat, remove it from the refrigerator 30 to 45 minutes before grilling so it’s not cold.
Basting Liquid:
- Combine the basting liquid ingredients in a sealable container. Cover and shake vigorously until well blended. You can also whisk all the ingredients together in a small mixing bowl.
For a Gas or Pallet Grill
- Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 400 – 425ºƒ) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.
For a Charcoal Grill
- Clean and oil the grill grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
Instructions for all grills
- Place the tri-tip on the grill over direct heat (the side that is lit), and cook for about 5-8 minutes per side, basting both sides of the meat a few times. Next, move the meat to the cooler side of the grill and close the lid.
- Grill over indirect heat covered, flipping and basting the meat with the reserved basting liquid about every 5 minutes or so. Cook for about 20 to 25 minutes or until an instant read thermometer inserted into the thickest part of the meat reads 120°F to 125º F for medium rare or 130º to 135º F for medium.
- Transfer the meat to a cutting board and allow it to rest, tented with aluminum foil for about 10 minutes before slicing. Thinly slice against the grain and serve
Notes
- Slice the steak against the grain. Check the photo above that shows you the two different ways that tri-tip fibers (or grain) run.
- Always rest the meat for at least 10 minutes before slicing it or serving it.
- If you purchase a tri-tip steak roast that still has the fat cap attached, you can trim it off or keep it on. I personally always remove it but, the fat cap can help in keeping the meat extra moist.
- Season the meat and allow it to sit at room temperature for an our. This not only flavors the meat but also helps tenderize it.
- Tri tip is best when served at medium-rare or medium.
Nutrition
Calories: 249 kcal, Carbohydrates: 2 g, Protein: 32 g, Fat: 12 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Cholesterol: 98 mg, Sodium: 1439 mg, Potassium: 534 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 365 IU, Vitamin C: 1 mg, Calcium: 45 mg, Iron: 3 mg
