The town of Santa Maria,
California, is famous for its delicious grilled tri-tip. Tri-tip is a great
piece of beef for the grill, and this West Coast barbecue favorite makes a nice
change of pace from the more common Texas or Southern barbecue recipes.
Serves 6 Portions of Santa Maria Barbecue Tri-Tip
Prep Time: 3 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours
Ingredients:
· 2 to 2 1/2 lb beef tri-tip roast
· 1 tablespoon fresh ground black pepper
· 2 teaspoons salt
· 1/2 tablespoon paprika
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried rosemary
· 1/4 teaspoon cayenne pepper
· 1/2 tsp Dijon mustard
· 1/3 cup red wine vinegar
· 1/3 cup vegetable oil
· 4 cloves crushed garlic
Preparation:
Combine the black
pepper, salt, paprika, garlic powder, onion powder, rosemary, and cayenne in a
small bowl. Rub on to all surfaces of the tri-tip. Cover and refrigerate for 3
hours. Remove and let sit out for 30 minutes at room temperature.
Add the Dijon, vinegar, vegetable oil, and crushed garlic to a jar with a lid
and shake vigorously until emulsified.
Prepare your charcoal or gas barbecue grill. Place the tri-tip on the grill and
brush with the oil and vinegar mixture. Turn every 3-4 minutes, basting
generously each time. Grill for 25-30 minutes for medium-rare (internal temp of
135 degrees F.). The outside of the roast will get very dark and develop a
charred crust, this is desired and one of the signature characteristics of this
barbecue recipe.
Remove the tri-tip from the grill to a large platter. Let rest for 15 minutes
before slicing in 1/4" thick pieces across the grain. Serve as you would
any barbecued beef, but in California this is often served with tortillas and
salsa.