A little salt, a little pepper, a touch of garlic, and a proper fire transform that oh-so-Western cut of beef, the tri-tip, into something truly glorious. Add salsa, beans, and garlic bread for the true experience of the Santa Maria Valley.
Sunset JANUARY 2006
Trim and discard fat from tri-tip. Rinse and pat dry, then sprinkle with garlic salt and pepper. Lay meat on a hot oiled grill (you can hold your hand at grill level only 1 or 2 seconds). Cook, turning as needed to brown evenly, until a thermometer inserted in the center of the thickest part reads 125° to 130°, about 20 minutes. Transfer the meat to a cutting board and let rest 15 minutes. Cut meat across the grain into thin, slanting slices. Serve with pinquito beans and fresh salsa.
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