Santa Maria-style Grilled Tri-tip

recipe
On California’s Central Coast, this is the most popular way to cook meat—simply seasoned and over aromatic local red oak. There, the grill of choice is the Santa Maria-style barbecue, which has no lid but a cooking grate that raises and lowers, and a bed to hold the red oak logs. Even if you are using a gas or charcoal grill, you can get pretty close to the right flavor by using red oak chips.

Yield:

8 servings

Recipe from

Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 290
Caloriesfromfat 50 %
Protein 32 g
Fat 16 g
Satfat 6.1 g
Carbohydrate 1.8 g
Fiber 0.3 g
Sodium 558 mg
Cholesterol 72 mg

Ingredients

2 tablespoons garlic powder
3/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried parsley
1 beef tri-tip (2 to 2 1/2 lbs.), preferably with some fat on one side
2 cups red oak chips (optional; see Quick Tip below), soaked in water for at least 20 minutes

Preparation

1. In a small bowl, mix garlic powder, salt, pepper, and parsley together; rub all over and into meat. Let stand at least 1 hour at room temperature and up to several hours if chilled (bring to room temperature before grilling).

2. Meanwhile, prepare a charcoal or gas grill for indirect medium-high heat and add chips, if using, to grill (if it’s gas, put them in a small disposable aluminum pan and set it on the lit burner; if charcoal, sprinkle them on the coals). Set tri-tip over direct heat, fat side up, and sear until nicely browned (close lid on gas grill), 3 to 5 minutes; turn over and sear other side.

3. Move tri-tip over indirect-heat area and grill, turning every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125° to 130°, 25 to 35 minutes.

4. Transfer tri-tip to a cutting board and let rest at least 15 minutes. Slice meat across the grain as thin or as thick as you like.

 

Note:

Quick tip: Find red oak chips online from Susy Q's Brand (susieqbrand.com).

Note: Nutritional analysis is per serving.

 

The Sunset Cookbook

October 2010
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