27
Submitted by MaryMc
"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."
photo by Pasty Cornish 
- Ready In:
- 4hrs 35mins
- Ingredients:
- 10
- Serves:
-
6
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ingredients
- 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
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directions
- 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.
Questions & Replies
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Reviews
-
Living in San Luis Obispo, just to the north of Santa Maria, where it's reported that the cut of meat "tri tip" was originated at Cal Poly, it's a staple, even in the winter months.What gives the Santa Maria style tri tip it's true great flavor is a simple seasoning of salt, pepper, onion and garlic powder and most importantly it is bbq'd/smoked over oak and only oak.
slo_cook
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I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.
Resilient
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No way could we not give this a 5!! Better than Moe's in Pismo Beach! Followed your recipe exactly but we did use smoked paprika. What a perfect flavorful crust on the outside & so juicy throughout. Thanks Mary and by the way "central coastal" might be a more accurate description of the region in CA where you will find beautiful little Santa Maria.
ZONA FOODIES
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I fixed this today on the grill and we all enjoyed it. Every easy to prep and the flavor blend was just right. Thanks for the great recipe.
Mary K. W.
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very good marinade. Cooked it in the oven instead of the grill because I ran out of gas. Different than a balsamic type marinade that I usually use. Will make again.
madlycooking
see 19 more reviews
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Tweaks
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Doubled recipe for about 6.5 pounds tri-tip (3 roasts). Substituted smoked paprika for paprika and dried ground chipotle chile for the cayenne to add some smokiness to the meat since I cooked the roasts on a gas grill. Rubbed day before and set uncovered in refrigerator. Browned on 2 sides over high heat for about 15 minutes, rotating for even grill marks. Then turned of the center burner and moved all 3 roasts to the center of grill to cook over indirect heat with grill lid closed, for about 20 to 30 more minutes, opening periodically to turn, rotate and baste roasts with the oil and vinegar emulsion. Glad I cooked the roasts only to about 130 to 135 degrees, even though we prefer our beef medium rare to medium, it was cooked perfectly. Be sure to let the meat rest for at least 5 minutes before slicing -- first in half crosswise and then rotate 90 degrees and slice against the grain. (Refer to Bobby Flay's video on Santa Maria tri-tip for demonstration on how to slice.) I prefer 1/8" thick for sandwiches and 1/4" thick for a beef entree. Delicious, loved by all!
Anastasia H.
RECIPE SUBMITTED BY
MaryMc
SeaTac, Washington
- 17 Followers
- 36 Recipes
- 4 Tweaks
I live with my husband near Seattle. I'm a college administrator, a Mac geek, a Deadhead, and a fat activist. I love to mess around (and make a mess) in the kitchen--there isn't much that I don't like to cook. My pie crust is getting almost as good as my mother's, and that's saying something!<img src="http://i193.photobucket.com/albums/z265/marymcg/RegSwap1.jpg" border="0" alt="Summer 2007 Regional Swap"><img src="http://www.caymandesigns.com/foodothers/fallswap.jpg" border="0" alt="2007 Fall and Halloween Swap"><a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg" border="0" alt="Photobucket"><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/Calendargirls2.jpg" border="0" alt="Photobucket"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180759.jpg" border="0" alt="Photobucket">
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