Santa Maria-style Tri-Tip Beef Roast. Amazing flavor and intense marbling so you eat less than conventional beef. Used by the best chefs in the world. Affordable luxury perfect for the holidays.
A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. Fire up the grill, put on our USDA Beef Sirloin Tri-Tip, add a pot of beans and some crusty bread for the full experience.. A Santa Maria rub has salt, pepper, and either garlic salt or garlic powder. You can have Santa Maria-style Tri-Tip Beef Roast using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Santa Maria-style Tri-Tip Beef Roast
- Prepare 2-2.5 of Lbs. Tri-tip beef roast.
- Prepare 2 tsp. of Salt.
- It's 2 tsp. of Black pepper, ground.
- You need 2 tsp. of Garlic powder.
- It's 1.5 tsp. of Paprika.
- Prepare 1 tsp. of Onion powder.
- It's 1 tsp. of Rosemary, dried/crushed.
- It's .25 tsp. of Cayenne pepper.
- Prepare .33 C. of Red Wine Vinegar.
- It's .33 C. of Vegetable/cannola oil.
- You need 4 cloves of Garlic, crushed/minced.
- Prepare .5 tsp. of Dijon Mustard.
Tri tip is a roast that is referred to by several names. Most chefs refer to it as a tri tip roast or steak. It has often also been referred to as a Santa Maria roast, from the area in California where it was first widely used. The mix of flavors in the basting liquid is amazing - rosemary, orange and lemon juices, mustard and hot pepper.
Santa Maria-style Tri-Tip Beef Roast step by step
- Utensils needed: Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar & pestle/garlic press..
- In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture..
- Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hours..
- Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using..
- After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minutes..
- Preheat grill/broiler to high heat. Lightly oil grate/broiler pan..
- Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat..
Santa Maria style tri-tip takes a tender, and mild cut of beef then coats the roast with a blast of spices on the surface for maximum flavor. Instead of grilling the usual chicken, ribs or sausages, why not try this under-appreciated yet delicious steak! The beef tri-tip roast comes from the Sirloin family of cuts. A little-known piece of meat that, for many years, was another flavorful cut resigned to the ground beef pile or for the butcher to enjoy themselves. "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." To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed.
