Santa Maria Smoked Tri-Tip

Santa Maria Smoked Tri-Tip Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Flavorful tri-tip steak is a cut of beef also known as bottom sirloin or sirloin tip. Compared to other styles of barbecue, this recipe for smoked tri-tip comes together quickly, making it ideal for a weeknight dinner.

Yield:

8 servings (serving size: 3 ounces steak and 1/4 cup salsa)

Recipe from

Nutritional Information

Calories 259
Caloriesfromfat 46 %
Fat 13.1 g
Satfat 4.8 g
Monofat 6.9 g
Polyfat 0.5 g
Protein 30.9 g
Carbohydrate 2.6 g
Fiber 0.7 g
Cholesterol 66 mg
Iron 3.9 mg
Sodium 544 mg
Calcium 26 mg

Ingredients

3 cups hickory wood chips
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 (2 1/4-pound) tri-tip steak, trimmed
Cooking spray
Cilantro sprigs (optional)

Preparation

Soak wood chips in water 1 hour; drain well.

Combine salt, pepper, and garlic powder; sprinkle evenly over steak. Let stand at room temperature 30 minutes.

Remove grill rack; set aside. Prepare grill, heating one side to high and one side to medium. Place wood chips on hot coals on medium-heat side of grill; heat wood chips 10 minutes. Coat grill rack with cooking spray; place on grill.

Lightly coat steak with cooking spray. Place steak on grill rack over high-heat side of grill; grill 6 minutes, turning 3 times. Place steak on grill rack over medium-heat side of grill; grill 40 minutes or until a thermometer registers 140° (medium-rare) or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut steak diagonally across grain into thin slices. Serve with Santa Maria Salsa; garnish with cilantro sprigs, if desired.

Wine note: Tri-tip from California's Santa Ynez Valley goes naturally with a full-throttle merlot from the same region. Gainey Merlot 2004 (Santa Ynez Valley, California), $26, is plush and plummy, with enough structure to stand up to the steak, the char-smokiness of the wood chips, and the pungency of the salsa. --Karen MacNeil

Note:

Bill and Cheryl Jamison,

July 2007
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