Santa Maria Tri Tip Recipes

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SANTA MARIA-STYLE BBQ TRI-TIP



Santa Maria-Style BBQ Tri-Tip image

Provided by Bobby Flay | Bio & Top Recipes

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
Santa Maria Pinquito Bean Relish, recipe follows
Tomato Relish, recipe follows
Grilled French Bread, recipe follows
8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
1 pint cherry tomatoes, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced
1 1/2 sticks unsalted butter, room temperature
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 loaf French bread, split lengthwise
Olive or canola oil, for brushing
Handful fresh parsley leaves, for garnishing

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



Grilled or Oven-Roasted Santa Maria Tri-Tip image

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

1 whole tri-tip, about 2 pounds
3 tablespoons beef rub of your choice (see recipe)

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 Tri-Tip image

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

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

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



Santa Maria-Style Tri Tip Roast image

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

1 tablespoon kosher salt
1 tablespoon finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon dried rosemary
½ teaspoon dried sage
¼ teaspoon lemon pepper
¼ teaspoon seasoned salt
¼ teaspoon beef bouillon granules
1 (3 pound) beef tri-tip roast

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



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

SANTA MARIA TRI-TIP



Santa Maria Tri-Tip image

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

2-3 lb tri-tip
1 tbsp garlic salt
1 tbsp onion salt
1 teaspoon pepper
1 teaspoon rosemary
1 teaspoon paprika
1 teaspoon sea salt
2 cloves garlic (chopped)
1/3 cup red wine vinegar
1/3 cup veg oil ((or oil that have a very high smoke point))
1 teaspoon dijon mustard

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



Santa Maria Roast Beef image

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

4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon white pepper
1 tablespoon celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef tri-tip roast or beef sirloin tip roast (2 to 3 pounds)
2 cups soaked hickory wood chips or chunks
2 tablespoons canola oil

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



Santa Maria Tri-Tip image

Provided by Guy Fieri

Time P1DT40m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons granulated garlic
1/3 cup fresh cracked black pepper
1/2 cup garlic cloves
3 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons Achiote Oil, recipe follows
One 3- to 4-pound prime tri-tip roast
1 1/2 tablespoons achiote seeds
1/2 cup canola oil

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.

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  • 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.
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