Santa Maria Style Grilled Tri Tip Recipes

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SANTA MARIA-STYLE GRILLED TRI-TIP



Santa Maria-Style Grilled Tri-Tip image

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

2 tablespoons garlic powder
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 teaspoons dried parsley
1 beef tri-tip (2 to 2 1/2 pounds), preferably with some fat on one side

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 GRILLED TRI-TIP BEEF



Santa Maria Grilled Tri-Tip Beef image

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

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
¼ teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
⅓ cup red wine vinegar
⅓ cup vegetable oil
4 cloves crushed garlic
½ teaspoon Dijon mustard

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 STYLE BBQ" OAKWOOD GRILLED TRI-TIP



Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

2 (3-pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture, recipe follows
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
6 tablespoons salt
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

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.

SANTA MARIA-STYLE BBQ TRI-TIP



Santa Maria-Style BBQ Tri-Tip image

Provided by Bobby Flay | Bio & Top Recipes

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
Santa Maria Pinquito Bean Relish, recipe follows
Tomato Relish, recipe follows
Grilled French Bread, recipe follows
8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
1 pint cherry tomatoes, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced
1 1/2 sticks unsalted butter, room temperature
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 loaf French bread, split lengthwise
Olive or canola oil, for brushing
Handful fresh parsley leaves, for garnishing

Steps:

  • In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
  • Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
  • Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  • Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
  • Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
  • Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
  • Preheat the grill for high direct heat.
  • Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Mash the butter, garlic and some salt and pepper in a mortar and pestle.
  • Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

SANTA MARIA-STYLE TRI TIP ROAST



Santa Maria-Style Tri Tip Roast image

My family raves about this oven-cooked tri tip roast; it's succulent, flavorful, and even my picky 5 year-old loves it! If you want to get a taste of southern California barbeque, this is it. Serve with fresh salsa, tortillas, rice, and beans. Enjoy!

Provided by Pamlovestocook

Categories     Main Dish Recipes     Roast Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
  • Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
  • Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.6 g, Cholesterol 158.1 mg, Fat 14.1 g, Fiber 0.8 g, Protein 46 g, SaturatedFat 5.2 g, Sodium 837.7 mg, Sugar 0.4 g

GRILLED TRI-TIP ROAST WITH SANTA MARIA SALSA



Grilled Tri-Tip Roast with Santa Maria Salsa image

Try our delicious Grilled Tri-Tip Roast with Santa Maria Salsa. Our succulent Grilled Tri-Tip Roast with Santa Maria Salsa is sure to be a crowd-favorite.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 9

2 Tbsp. each GEVALIA Espresso Roast and chili powder
1-1/2 tsp. each black pepper, garlic powder and kosher salt
1 beef loin tri-tip roast (2 lb.)
1 tomato, chopped
1 stalk celery, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
1/4 cup KRAFT Olive Oil Vinaigrettes - Balsamic
2 Tbsp. chili powder

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
  • Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 3 g, Fiber 0.6531 g, Sugar 1 g, Protein 20 g

SANTA MARIA TRI-TIP



Santa Maria Tri-Tip image

Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.

Provided by MaryMc

Categories     Roast Beef

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 lbs beef tri-tip roast or 2 -3 lbs top sirloin roast
1 tablespoon black pepper, fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Steps:

  • Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
  • Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
  • Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
  • Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
  • Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.

Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP



Grilled or Oven-Roasted Santa Maria Tri-Tip image

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

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

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

CALIFORNIA SANTA MARIA STYLE TRI-TIP



California Santa Maria Style Tri-Tip image

California Grill masters pride themselves in cooking tri-tip with oak wood. This takes a lot of time, and I don't have oak wood readily available. It's not cheap! When I found this recipe in an issue of Cook's Country Magazine (part of the Cook's Illustrated family) I knew I had to make this. Forget BBQ sauce... this is an amazing recipe! Cook's Illustrated adapted this recipe where you used wood chips, soaked in water. You grill the tri-tip, seasoned only with salt & pepper (the Santa Maria way) and-- towards the end-- you add the wet chips to the coals to give a smoky flavor to the meat. I'm telling you, if you love to eat red meat-- this is to die for! Seriously, it's worth trying.

Provided by FoodieWife

Categories     Roast Beef

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tri-tip roast, trimmed (about 2 pounds)
6 garlic cloves, minced
2 tablespoons olive oil
3/4 teaspoon salt
2 cups wood chips, preferably oak
1 teaspoon pepper
3/4 teaspoon garlic salt

Steps:

  • Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
  • Soak wood chips in bowl of water to cover for 15 minutes.
  • Open bottom vents on grill.
  • Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
  • Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
  • Using paper towels, wipe garlic paste off roast.
  • Rub pepper and garlic salt all over meat.
  • Grill directly over coals until well browned, about 5 minutes per side.
  • Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
  • Replace cooking grate and arrange roast on cooler side of grill.
  • Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
  • Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.

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From santamariavalley.com


SANTA MARIA-STYLE GRILLED TRI-TIP FROM THE SUNSET COOKBOOK
2010-07-28 Set tri-tip over direct heat, fat side up, and sear until nicely browned (close lid on gas grill), 3 to 5 minutes; turn over and sear other side. 3. Move tri-tip over indirect-heat area and grill, turning every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125° to 130°, 25 to 35 minutes.
From sunset.com


GRILLED TRI TIP (SANTA MARIA STYLE) - LEMON BLOSSOMS
2022-06-03 Mix Dry Rub: In a small mixing bowl, combine all the dry rub ingredients. Set aside. Season: Trim off any silver skin from the tri-tip and pat dry with paper towels. Season the tri-tip with the dry rub. Allow the meat to sit at room temperature covered, for 1 hour or in the refrigerator for up to 2 days.
From lemonblossoms.com


GRILLED SANTA MARIA TRI-TIP - BLYTHES BLOG
Directions. 1 Mix the rub ingredients together in a bowl. 2 Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor). 3 Sprinkle the rub on the meat on all sides, and massage the rub into the meat. 4 Cover the roast with foil or plastic wrap and let it sit at room temp for an ...
From blythesblog.com


GRILLED TRI-TIP WITH FIRE ROASTED SALSA - THE RANCH TABLE
2021-04-10 Directions. Remove the tri-tip from the refrigerator and let it sit out to come to room temperature, at least one hour. Use a pairing knife to cut small slits all over the meat, and stuff the slices of garlic into each one with your fingers. Mix the salt, garlic powder, pepper, and paprika together in a bowl and pour on a baking sheet, and lay ...
From theranchtable.com


SANTA MARIA-STYLE GRILLED TRI-TIP WITH GRILLED POTATO SALAD
2020-09-25 Instructions. Set up a grill with one chimneys worth of charcoal off to the side. Season tri-tip with oil, salt, pepper and garlic powder. Add some wood chips to the charcoal. Once wood is smoking, move wood chips to far side of grill and place tri-tip above the smoking chips. Turn tri-tip every 10 minutes or so. Place potatoes on hot side of ...
From justcook.butcherbox.com


BEEF TRI-TIP IS FLAVORFUL TENDER, AFFORDABLE: HOW TO COOK IT
1 day ago You'll find tri-tip in metro Detroit, mostly pre-seasoned or seasoned Santa Maria-style, at Kroger, Meijer and Costco. Whole roasts from 2 to 3 pounds are priced from $8.59 to $10.99 per pound.
From freep.com


SANTA MARIA STYLE TRI-TIP [GRILL, AIR FRYER, CRISPLID] - THIS OLD GAL
2016-05-25 Place trivet and Crisplid basket into Instant Pot or Pressure Cooker. Place tri tip into basket fat side up. Place Crisplid over cooking pot. Set temperature to 500 degrees and cook for 3 minutes each side (6 total). Reduce temperature to 330 degrees and cook for 10 minutes, flipping over after 5 minutes.
From thisoldgal.com


CHARCOAL TRI TIP RECIPE - THERESCIPES.INFO
Smoked Tri-Tip Recipe - TomCat BBQ - Life at the pace of BBQ new www.tomcatbbq.com. Barbecue the tri-tip on indirect heat at 175-225 degrees for about 2 hours, or until an internal thermometer reads between 130-135 (medium rare). Sear the Tri-Tip. Remove the tri-tip from the barbecue and quickly sear for 30 seconds each side in a very hot cast iron skillet with butter.
From therecipes.info


15 SANTA MARIA TRI TIP SEASONING RECIPE - SELECTED RECIPES
Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.
From selectedrecipe.com


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