Santa Maria-style Tri-Tip Beef Roast. A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite. If you want to get a taste of southern California barbeque, this is it.
Though it's not known as one of the popular cuts of beef, it's this recipe that has made Tri Tip one of my favorites. This Grilled Santa Maria-Style Tri-Tip is a delicious taste of the Central California Coast where it is enjoyed with pinquito beans, salad, tomato salsa Unlike other roasts that you cook low-and-slow to break down connective tissues (I'm looking at you beef brisket), Santa Maria-style tri-tip barbecue. Santa Maria style tri-tip takes a tender, and mild cut of beef then coats the roast with a blast of spices on the surface for maximum flavor. You can have Santa Maria-style Tri-Tip Beef Roast using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Santa Maria-style Tri-Tip Beef Roast
- It’s 2-2.5 of Lbs. Tri-tip beef roast.
- It’s 2 tsp. of Salt.
- Prepare 2 tsp. of Black pepper, ground.
- You need 2 tsp. of Garlic powder.
- It’s 1.5 tsp. of Paprika.
- You need 1 tsp. of Onion powder.
- You need 1 tsp. of Rosemary, dried/crushed.
- You need .25 tsp. of Cayenne pepper.
- Prepare .33 C. of Red Wine Vinegar.
- It’s .33 C. of Vegetable/cannola oil.
- It’s 4 cloves of Garlic, crushed/minced.
- Prepare .5 tsp. of Dijon Mustard.
Instead of grilling the usual chicken, ribs or sausages, why not try this under-appreciated yet delicious steak! When Jason and I attended college at CalPoly. Some call it tri tip roast, others tri tip steak or Santa Maria tri tip. Either way, this grilled beef recipe with special rub is absolutely delicious.
Santa Maria-style Tri-Tip Beef Roast instructions
- Utensils needed: Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar & pestle/garlic press..
- In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture..
- Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hours..
- Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using..
- After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minutes..
- Preheat grill/broiler to high heat. Lightly oil grate/broiler pan..
- Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat..
It has often also been referred to as a Santa Maria roast, from the area in California where it was first widely used. The mix of flavors in the basting liquid is. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.