SANTA MARIA-STYLE BBQ TRI-TIP
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 27
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.
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
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
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
SANTA MARIA TRI-TIP
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
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
SANTA MARIA-STYLE TRI TIP ROAST
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
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
SANTA MARIA GRILLED TRI-TIP BEEF
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
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 TRI-TIP
Step-by-step instructions for the best Santa Maria Tri-Tip recipe. Crispy, salty crust juicy tender inside. Both smoker and grilling instructions included.
Provided by Kadee & Desarae
Categories dinner
Time 6h5m
Number Of Ingredients 11
Steps:
- Combine dry rub ingredients and coat entire tri-tip. Wrap in plastic wrap or gallon size bag. Place in bowl/pan and keep refrigerated 4 hours to over night.
- In small bowl combine ingredients for basting sauce.
Nutrition Facts : Calories 348 kcal, Protein 31 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 98 mg, Sodium 2804 mg, ServingSize 1 serving
SANTA MARIA ROAST BEEF
A simple dry rub is enough to turn roast beef into a real crowd-pleaser. The slightly spicy meat is scrumptious piled on top of fresh crusty bread. -Allison Ector, Ardmore, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine the first 11 ingredients; rub desired amount over roast. Wrap and refrigerate overnight. Store leftover dry rub in an airtight container for up to 6 months., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Unwrap roast and brush with oil; place over drip pan. Grill, covered, over medium-low indirect heat for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 294 calories, Fat 16g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic exchanges
SANTA MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
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.
More about "santa maria tri tip recipes"
SANTA MARIA TRI-TIP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (18)Calories 406 per serving
TRADITIONAL "SANTA MARIA BBQ" OAK WOOD-GRILLED TRI-TIP RECIPE
From foodandwine.com
5/5 (3)Category Meat + PoultryServings 8Total Time 3 hrs 35 mins
- Smash garlic cloves with flat side of a chef’s knife on a cutting board. Sprinkle with salt; smash again, pressing salt into garlic to create a rough paste. Transfer garlic paste to a small bowl; whisk in oil and vinegar. Cover and refrigerate basting liquid at least 24 hours or up to 5 days.
SANTA MARIA TRI-TIP RUB - SAVOR THE BEST
From savorthebest.com
4.6/5 (12)Total Time 10 minsCategory CondimentsCalories 87 per serving
GRILLED SANTA MARIA TRI-TIP RECIPE: POOR MAN'S FILET MIGNON
From amazingribs.com
4.7/5 (132)Category Dinner, Main Course
- Prep. Pat the meat dry with paper towels. Two to three hours before cooking, sprinkle it with salt, no more than you would if you were served the cooked meat. This dry brining will dissolve and get pulled into the meat and season it throughout. You can dry brine the night before if you wish.
- Just before cooking, sprinkle it with the spices, roughly equal amounts, and massage it in. Don't worry about over-seasoning. When you're done you're going to cut it into thin slices so each slice will have only a small lip of flavorful crust.
- Fire up. Set up your grill for 2-zone cooking with one side of your grill scorching hot and the other about 225°F to 250°F.
- Cook. Because this is a thick hunk of flesh, we can't put it close to high heat or the exterior will carbonize long before the center even warms. In Santa Maria, where the grills have a built-in elevator, they raise the meat up and flip it frequently during a cook that typically lasts as long as an hour. Unless you have a Santa Maria style grill (I have a Hasty Bake oven that is perfect for tri-tip because it cranks up and down like a Santa Maria grill), first put the meat on the indirect heat side of your grill with the thick end closer to the heat, close the lid, turn it every 20 minutes or so, and wait until the center hits about 110 to 115°F, below your target temp. This can take 30 to 45 minutes, but you must use a good digital instant read thermometer to get the temp right, especially if you are not experienced with this cut. Then move over direct high heat for about 5 minutes per side or until it gets a nice dark even sear. I like to take it up to about 130°F for medium rare. I
SANTA MARIA TRI TIP - SAVOR THE BEST
From savorthebest.com
Reviews 3Calories 269 per servingCategory Main Dish
- Remove any silver skin from the meat and any thick layers of fat. Do not trim off all the fat as it will help baste the meat as it cooks.
- Place the roast on a large platter or tray and sprinkle the entire surface with the rub. Massage the seasoning rub into all the cracks and crevices of the meat. Cover and refrigerate for at least 1 hour, preferably overnight. When ready to grill the roast, remove it from the refrigerator and allow to sit at room temperature for 1 hour.
- Place the roast on the hot zone of the grill and sear one side for 6-8 minutes. Spray any flare-ups with water as needed. Turn the roast over and sear the other side for 6-8 minutes.
SANTA MARIA TRI-TIP • JUST ONE COOKBOOK
From justonecookbook.com
4.6/5 (8)Total Time 12 hrs 10 minsCategory Main CourseCalories 385 per serving
- Stab the tri-tip with fork multiple times all over so the seasoning will be absorbed, you can skip this step for Sous Vide method.
- Freshly grind black pepper. Combine the garlic salt and black pepper (and parsley) in a small bowl.
SANTA MARIA TRI TIP RECIPE - GOODIE GODMOTHER
From goodiegodmother.com
Servings 6Total Time 1 hr 15 minsEstimated Reading Time 5 mins
- On a cutting board or flat pan, generously apply sea salt, ground black pepper, and garlic powder to all sides of the tri-tip.
- Set up the grill while allowing the tri-tip to come to room temperature. Set the coals directly below the meat's intended place, but set as flat as possible. If you have a gas grill, you can mimic the charcoal treatment by soaking some wood chips in water, placing them in foil shaped like a paper boat, and placing the foil in between the burners. Allow the grill temperature to reach at least 250 degrees, but no more than 300 degrees.
SANTA MARIA STYLE TRI-TIP - JESSICA GAVIN
From jessicagavin.com
Ratings 173Calories 458 per servingCategory Entree
- Generously coat the tri-tip with about 4 tablespoons of dry rub, 2 tablespoons on each side. Store extra seasonings in an airtight container for later use.
- Tightly wrap the tri-tip and refrigerate until ready to use. Allow the rub to settle into the meat for at least 3 hours or up to 3 days.
GRILLED SANTA MARIA TRI-TIP RECIPE | TRAEGER GRILLS
From traeger.com
Category Beef
SANTA MARIA SMOKED TRI-TIP - OWN THE GRILL
From ownthegrill.com
5/5 (1)Category Main CourseAuthor Jimmy WattsTotal Time 1 hr 50 mins
SANTA MARIA TRI-TIP ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
Cuisine AmericanCategory Roasts, Old-School Classics, On The GrillServings 6
GRILLED SANTA MARIA TRI-TIP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (21)Total Time 4 hrsCategory EntreeCalories 522 per serving
TRI TIP MEAT CHURCH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SANTA MARIA TRI-TIP RECIPE | HOW TO MAKE AUTHENTIC SANTA ...
From santamariavalley.com
SANTA MARIA TRI-TIP RECOMMENDATION. : SAMTHECOOKINGGUY
From reddit.com
BEST SANTA MARIA-STYLE TRI TIP RECIPE - HOW TO MAKE SANTA ...
From delish.com
THE 20 BEST SANTA MARIA TRI TIP RUB RECIPES
From jakesfamousfoods.com
SANTA MARIA TRI TIP & OTHER TRI TIP RECIPES
From great-grilling.com
SANTA MARIA TRI TIP MARINADE RECIPE - ALL INFORMATION ...
From therecipes.info
SANTA MARIA STYLE BARBECUE RECIPES | SANTA MARIA VALLEY, CA
From santamariavalley.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #barbecue #summer #seasonal #californian #meat #roast-beef #equipment #grilling
You'll also love