Santa Maria-style Tri-tip Sirloin
Santa Maria-style tri-tip is traditionally barbecued over a California red oak wood fire on an adjustable Santa Maria-style grill. The sweet smoke gives the meat a distinctive, tasty flavor. However, you can still prepare a delicious tri-tip at home using Santa Maria-style seasoning and your backyard grill or even in an oven.
- 2-4 pound tri-tip
- Santa Maria-style seasoning
- Rub the tri-tip liberally with Santa Maria-style seasoning and rest overnight in the refrigerator. Remove 45 minutes before grilling to allow meat to come to room temperature
- Preheat the BBQ for at least 15 minutes to ensure it is very hot. Make sure grill is clean to prevent sticking
- Sear by placing on the hottest part of the BBQ for 3-4 minutes per side. Don’t be afraid of a little darkness; it gives it good flavor.
- Adjust grill height, temperature, or move seared tri-tip to a cooler part of the grill for about 8-10 minutes turning once or twice. Indirect heat is ideal
- BBQ until 120F in the middle for rare or up to 160F for well-done. Always error on the rarer rather than done side- you can’t uncook it
- Remove from BBQ & cover in foil for 10 minutes to allow the meat to rest
- Slice thinly perpendicular to the grain. There are typically two sections of grain in a tri-tip so you will need to adjust the cutting angle while slicing
- Serve and enjoy
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