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Santa Maria tri-tip

Name: Santa Maria tri-tip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1200 g beef tri-tip (bottom sirloin) roast; 2 tsp coarse salt; 2 tsp coarse black pepper; 1.5 tsp garlic powder; 1 tsp dried parsley; 1 tbsp vegetable oil; 2 tbsp red wine vinegar; 200 g fresh tomato salsa

Central Coast California grilled beef with a garlic-pepper rub

Features:

High protein Dairy free

Cuisine:

American

In the Santa Maria Valley on California's Central Coast, ranchers' barbecues over red oak fires gave the state its own style: a triangular tri-tip roast of beef rubbed simply with salt, pepper and garlic, grilled until crusty, then sliced thin. It comes with pinquito beans, salsa and garlic bread at fundraisers and Saturday roadside barbecues. Chef's tip: tri-tip's grain changes direction in the middle, so cut the roast in two where the grain turns and slice each piece across its own grain.

Total time: 55 min
Difficulty: easy
Serves: 6

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Ingredients

Serves6

2 ⅝ lb beef tri-tip (bottom sirloin) roast
2 tsp coarse salt
2 tsp coarse black pepper
1 ½ tsp garlic powder
1 tsp dried parsley
1 tbsp vegetable oil
2 tbsp red wine vinegarfor basting
7 oz fresh tomato salsato serve

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What you'll need

Kitchen thermometer

Spices & pantry

Fresh ingredients (2)

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Method

0/6 done

Step 1: Mix the 2 tsp coarse salt, 2 tsp coarse black pepper, 1 ½ tsp garlic powder and 1 tsp dried parsley, rub the 2 ⅝ lb beef tri-tip (bottom sirloin) roast with the 1 tbsp vegetable oil and press the rub all over. Rest at room temperature for 30 minutes, or in the fridge overnight.
30 min
Step 2: Set up a barbecue for two-zone cooking, with hot coals (ideally oak) on one side. Sear the beef over the hot side for 4–5 minutes a side until a dark crust forms.
10 min
Step 3: Move it to the cooler side, close the lid and cook for 25–35 minutes, turning and brushing now and then with the 2 tbsp red wine vinegar mixed with 2 tbsp water.
30 min
Step 4: Take it off when a thermometer in the thickest part reads 129°F for medium-rare or 140°F for medium. Rest under foil for 15 minutes.
15 min
Step 5: Find where the grain changes direction, cut the roast in two there, and slice each part thinly across the grain. A common mistake is slicing along the grain, which makes even perfectly cooked beef chewy.
5 min
Step 6: Serve with the 7 oz fresh tomato salsa, beans and garlic bread.
1 min

Nutrition per serving

Calories: 330 kcal
Protein: 40 g
Carbs: 2 g
Fat: 18 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does santa Maria tri-tip take?: About 55 minutes in total: 10 minutes to prepare and 45 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of dried parsley?: Fresh coriander or chives, same amount.
What can I use instead of red wine vinegar?: Sherry vinegar or white wine vinegar, same amount.

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