Grilled Santa Maria Tri-Tip

Name: Grilled Santa Maria Tri-Tip
Prep time: 60 min
Total time: 90 min
Yield: 6 - 8 Servings
Ingredients: 1 - 2u00bd to 4 pound tri-tip roast; 1 tablespoon Kosher salt; 1 tablespoon finely ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon cayenne; 1 tablespoon dried oregano; 1 teaspoon dry rosemary (or fresh, finely minced); u00bd teaspoon dry sage

By Beef, Spice Mixture Grilling

July 8, 2019

A California classic, Santa Maria style tri-tip beef roast, a triangle shaped bottom sirloin cut, with a peppery, salty, garlicy crust. You want about ½ pound of meat per person. If you can't get a tri-tip cut where you are, try using a thick london broil or sirloin steak.

Prep: 1 hrs
Cook: 30 mins
Yields: 6 - 8 Servings

Ingredients

1 - 2½ to 4 pound tri-tip roast

Santa Maria Rub

1 tablespoon Kosher salt

1 tablespoon finely ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne

1 tablespoon dried oregano

1 teaspoon dry rosemary (or fresh, finely minced)

½ teaspoon dry sage

Directions

1Mix the rub ingredients together in a bowl.

2Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor).

3Sprinkle the rub on the meat on all sides, and massage the rub into the meat.

4Cover 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.

5Prepare your grill for hot direct heat on one side, and indirect heat on the other.

6Sear 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.

7Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack.

8If 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.

9If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating.

10Try to maintain a grill temperature of 250°F to 300°F.

11Cover 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.

12At 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.

13Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.

14Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 - 15 minutes.

15Slice across the grain to serve.

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