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 MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP
Steps:
- Heat a grill to low.
- Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
- Mix together all ingredients in a small bowl.
- Whisk together vinegar and oil in a small bowl.
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Categories dinner, lunch, barbecues, steaks and chops, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
SANTA MARIA-STYLE GRILLED TRI-TIP
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served with pink beans called pinquintos.
Provided by Kim Severson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.
- Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.
- Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.
- Place meat on cutting board to rest at least 15 minutes. Slice across the grain.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 303 milligrams, Sugar 0 grams
SANTA MARIA-STYLE BARBECUE TRI-TIP RECIPE
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. If desired, add a few chunks of oak that have been soaked in water for 30 minutes directly to the coals.
- Rub steak with garlic and season well with salt and pepper. Place over cooler side of grill, cover, and cook, turning and flipping occasionally until an instant read thermometer inserted into the thickest part of the steak registers 115 to 120°F for medium rare, 20 to 30 minutes
- If coals are not hot, remove steak from grill, add another quart of coals, and wait five minutes for them to heat up. Return steak to hot side of grill. Cook, flipping regularly until well-charred on exterior and center of steak registers 120 to 125°F on an instant-read thermometer, 5 to 8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice thinly and serve with Santa Maria-Style Salsa .
Nutrition Facts : Calories 327 kcal, Carbohydrate 7 g, Cholesterol 118 mg, Fiber 2 g, Protein 38 g, SaturatedFat 0 g, Sodium 1116 mg, Sugar 3 g, Fat 16 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
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