Santa Maria Style Tri Tip

Name: Santa Maria Style Tri Tip
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 5
Cuisine: Global
Ingredients: 1 tri-tip roast, also known as triangle steak, a bottom sirloin cut (anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat; 1 Tbsp Kosher salt; 1 Tbsp finely ground black pepper; 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 teaspoon cayenne; 1 Tbsp dried oregano; 1 teaspoon dry rosemary (or fresh, finely minced); 1 teaspoons dry sage

Santa Maria Style Tri Tip might be just the side dish you are searching for. One serving contains 19 calories, 1g of protein, and 0g of fat. This recipe serves 5. Head to the store and pick up tri-tip roast, oregano, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Users who liked this recipe also liked Santa Maria Style Tri-Tip, Santa Maria Style Tri-Tip, and Santa Maria Style Tri Tip.

Instructions

Mix the rub ingredients together in a bowl.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor).

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Baking Pan

Sprinkle the rub on the meat on all sides, and massage the rub into the meat.

Ingredients you will need

Meat

Dry Seasoning Rub

Cover and let sit at room temp for an hour. Cover the roast with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub to work its magic on the roast.

Ingredients you will need

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Aluminum Foil

Prepare grill: Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.)

Equipment you will use

Grill

Sear the roast on all sides, 3-4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.

Move roast to cool side of grill, fat side up: Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.

Equipment you will use

Grill

If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings.

Equipment you will use

Grill

If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.

Try to maintain a grill temperature of 250°F to 300°F.

Equipment you will use

Grill

Cover to finish cooking: Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium.

Equipment you will use

Grill

At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut.

Ingredients you will need

Meat

Equipment you will use

Grill

Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

Tent roast with foil to let it rest: Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10-15 minutes.

Equipment you will use

Grill

Aluminum Foil

Slice across the grain to serve.

Ingredients you will need

Grains