Santa Maria Tri-Tip
The weather is seriously warming up around here (90 degrees today!), so we have officially dusted off the grill and our patio furniture and are spending as much time as possible soaking up the vitamin D. I know, you who are on the East Coast and Midwest are rolling your eyes or shaking your fists at me right now. Hopefully this weather will make up it’s mind and you will all see the beauty that is the sun and green hills that we are enjoying right now.
A gorgeous tri-tip from US Wellness Meats was our inaugural meat for the barbecue season. It had been waiting for me in the freezer for the last few months and I was dying to season it and grill it to perfection. My mom always used to grill up tri-tip for large crowds when we were growing up, but they always came pre-seasoned and definitely were not grass-fed, so I came up with a rub that closely resembled what I remembered from childhood. We are from California, so the Santa Maria style Tri-tip is what we most often ate. The flavors hail from the small city in Southern California and yield a mouthful of flavor with each bite. The traditional rub is just fresh cracked pepper, garlic, and sea salt, and anything added past there is kind of at your discretion. I added a little fresh rosemary and a few other things from my cupboard and we all enjoyed it thoroughly!
- 1½ pound tri-tip roast
- 1 teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon fresh rosemary, chopped
- Rinse the roast and pat it dry with paper towels.
- Combine the rub ingredients in a bowl and rub it all over the roast. Let the meat sit at room temperature for 45 minutes.
- Preheat one side of an electric grill to medium-high heat or arrange and light the coals to one side of a charcoal grill.
- Sear the meat on all sides for 8 minutes, then move it to the opposite side of the grill off of the direct heat. Close the lid and cook for 10 minutes. Flip and continue cooking for 10 minutes or until a thermometer reads 135-140 degrees for medium-rare, 140-145 for medium, or 145-150 for medium-well.
- Slice thinly against the grain for maximum tenderness.