Recipes
Santa Maria Tri-Tip
Pairs Well With
Serves 4-6
Ingredients
Tri-Tip and Santa Maria Seasoning
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoons onion powder
1 teaspoons dried rosemary, ground or chopped
¼ teaspoons cayenne pepper
1 2-lb tri-tip roast, patted dry
Chimichurri
3 cups finely chopped parsley
½ cup finely chopped cilantro
½ cup virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon honey
2 lemons, juiced
3 garlic cloves, finely grated
Kosher salt and black pepper, to taste
Preparation
Mix together the kosher salt, black pepper, garlic powder, paprika, onion powder, dried rosemary and cayenne. Rub the seasoning mix all over the tri-tip, then let the meat sit at room temperature for 30 minutes.
Gas grill: Preheat the grill to medium-high, leaving 1 to 2 burners off to create an area with indirect heat.
Charcoal grill: Bank warmed coals on one side of the grill to create an area with indirect heat.
Grill the tri-tip slowly over indirect heat, flipping once to cook evenly. Once an instant-read thermometer reads 115°F (46.1°C) in the middle of the steak, move it to direct heat and continue grilling for 2 minutes per side, until charred and cooked to 125°F (51.6°C). Remove from the grill and allow the tri-tip to rest for at least 10 minutes before slicing–it will continue to cook to a medium-rare temperature.
Meanwhile, whisk together the parsley, cilantro, olive oil, red wine vinegar, honey, lemon juice and grated garlic. Season to taste with salt and pepper.
Once the tri-tip has rested, slice it against the grain. Top with chimichurri to serve.
From Discover CA Wines www.discovercaliforniawines.com
