SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
SANTA FE SPICE RUB
Steps:
- In a small bowl, combine all the spices and brown sugar. Stir in the olive oil and mix until a crumbly, moist paste forms.
- Place the chicken in a single layer in a 9X13-inch or similar size baking pan. Rub the chicken generously with the spice mixture on all sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.
- Grill the chicken over medium heat until cooked through, about 6-7 minutes per side, depending on the size and thickness of the chicken breasts. Let the chicken rest for 5 minutes. Cut into strips and serve. This chicken is delicious served as-is and is also wonderful served in soft tortillas with taco garnishes.
Nutrition Facts : ServingSize 1 Serving, Calories 226 kcal, Carbohydrate 6 g, Protein 25 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g
SANTA FE DRY RUB
Make and share this Santa Fe Dry Rub recipe from Food.com.
Provided by Debbie R.
Categories Meat
Time 5m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Mix and store in airtight container.
- To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.
EMERIL'S SOUTHWEST DRY RUB
Steps:
- Combine all ingredients thoroughly.
DAVE'S SANTA FE RIB RUB
Make and share this Dave's Santa Fe Rib Rub recipe from Food.com.
Provided by DailyInspiration
Categories Low Cholesterol
Time 5m
Yield 1 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
Nutrition Facts : Calories 792.9, Fat 5.4, SaturatedFat 1, Sodium 7226.1, Carbohydrate 195.7, Fiber 16.4, Sugar 164.2, Protein 7.9
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