Tri Tip Seasoning Salt And Basting Sauce Recipe 435

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TRI-TIP SEASONING SALT AND BASTING SAUCE RECIPE - (4.3/5)



TRI-TIP SEASONING SALT AND BASTING SAUCE Recipe - (4.3/5) image

Provided by Marinel

Number Of Ingredients 11

Tri-tip roast (about 3 lbs)
SEASONING SALT
2 teaspoons Freshly ground pepper
1 teaspoon white pepper
1/2 teaspoon Cayenne pepper
1 teaspoon onion powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons salt
BASTING SAUCE
1/2 cup red wine vinegar
1/2 cup garlic infused olive oil

Steps:

  • 1. Place vinegar in a medium bowl. Slowly drizzle oil into the vinegar over 5 minutes using an immersion blender. Create a semi-emulsion. 2. Combine black pepper, white pepper, cayenne, onion powder, garlic powder and salt. Combine and rub generously over both sides of Tri-tip roast. Let sit for at least 30 minutes or more. 3. Set grill to sear. Sear meat, turn off sear, and grill to desired doneness. 8 minutes a side for rare, to med. rare. Take off the grill, and let rest at least 10 minutes. 4. Slice against the grain, and serve immediately,

TRI-TIP RUB



Tri-Tip Rub image

This is a simple tri-tip rub recipe straight from a barbeque in Santa Maria.

Provided by ALEAH

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 4

3 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground black pepper
2 pounds tri tip roast

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, combine garlic powder, salt and pepper. Mix together and coat both sides of tri tip.
  • Sear both sides on hot grill then cook 20-25 minutes or until center is light pink. Slice at an angle.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 4.4 g, Cholesterol 98.3 mg, Fat 20 g, Fiber 1 g, Protein 30.1 g, SaturatedFat 7.9 g, Sodium 2413.7 mg, Sugar 1 g

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

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