Santa Maria Marinade Ii Recipe 455

SANTA MARIA TRI TIP

Steps:

• Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
• Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
• Ninety minutes before you plan to cook the meat, take it out of the refrigerator. You may skip this if absolutely essential, but the meat will not be as moist (see notes).
• Preheat the oven to 300 degrees F.
• Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total.
• Add enough tallow or oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the fat shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute. For the most even cooking, transfer the meat to a wire rack, otherwise, simply transfer the entire skillet to the oven.
• Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
• Remove the meat to a rack or board, and let rest for 30 minutes before slicing, loosely tented with foil, so the juices can redistribute. Cut into thin slices and enjoy!

SANTA MARIA GRILLED TRI-TIP BEEF

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.

SANTA MARIA TRI-TIP

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 MARINADE II RECIPE - (4.5/5)

Steps:

• HEAT THE OIL IN A PAN, SAUTÉ THE GARLIC IN THE OIL FOR 2 TO 3 MINUTES TO INFUSE THE FLAVOUR. REMOVE FROM HEAT AND LET COOL TO ROOM TEMP. MIX REMAINING INGREDIENTS TOGETHER IN A FOOD PROCESSOR THEN ADD IN OLIVE OIL AND GARLIC..BLEND FOR 30 SECONDS. POUR OVER MEAT AND INTO FRIDGE OVER NIGHT THEN GRILL TO DESIRED DONENESS