SANTA MARIA TRI TIP ROAST RECIPE

If you don’t know about the this roast, you are missing out. It is renowned as the best cut of beef in the western part of the country.

SANTA MARIA TRI TIP ROAST RECIPE

If you don’t know about this roast, you are missing out. It is renowned as the best cut of beef in the western part of the country. This is basically a large sirloin roast and is nothing short of fantastic. In California, they serve tri tip Santa Maria-style just like this recipe. It’s beef perfected in many ways.

If you cannot readily find tri tip in your area, go consult with a local butcher. They will often times cut you one fresh if requested.


INGREDIENTS

  • 3-lb tri tip roast (smaller or larger is fine)
  • 2 tsp salt
  • 2 tsp black pepper, freshly cracked
  • 2 tsp granulated garlic
  • 1 ½ tsp paprika
  • 1 tsp granulated onion
  • 1 tsp dried rosemary
  • ¼ tsp cayenne pepper
  • 1/3 C red wine vinegar
  • 1/3 C vegetable oil
  • 4 cloves crushed garlic
  • ½ tsp Dijon mustard

DIRECTIONS

Take your tri tip and trim off any silver skin you find. Be sure not to cut too deep. Combine salt, black pepper, granulated garlic, granulated onion, paprika, rosemary and cayenne. Use this mixture to rub into the tri tip on all sides. Place in a dish, cover and refrigerate for at least 4 hours. Mix the vinegar, vegetable oil, crushed garlic and Dijon mustard together.

Preheat your Grilla, Silverbac, or Kong for high-temp grilling—400 degrees is fine.

Remove the beef from the refrigerator, uncover and let sit at room temp for 30 to 45 minutes.

Please ensure you have a high-quality thermometer handy in order to ensure you don’t overcook this awesome piece of beef.

Place meat on the Grilla Grill and brush with your liquid mixture. Cook the meat for 5 minutes, then flip and rebaste. Repeat this process until the beef firms up and the internal temp is between 130 and 135 degrees. This may take 25 to 30 minutes depending on the grill.

Remove meat from your Grilla and rest for 15 minutes, then slice across the grain and serve. This cut of meat goes fantastic with a balsamic reduction and blue cheese crumbles.

PT5H
PT30M
3lb tri tip roast
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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