Top Sirloin
The pit crew at the Santa Maria Elks Lodge prefer top sirloin to tri-tip for its rich flavor, juiciness, and tenderness. Cuts of top sirloin (also called top block) usually weigh 10 to 15 pounds, so unless you're feeding a crowd, freeze half for later. At home, most Santa Marians slice the meat into thick steaks to cook on a backyard-style Santa Maria grill (santamariagrills.com). Your gas or charcoal grill will work too. For the signature red oak flavor, order logs from santamariagrills.com or chips from susieqbrand.com.
This Story Originally Appeared On sunset.com