SANTA MARIA-STYLE BBQ TRI-TIP
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
- Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
- Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
- Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
- Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
- Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
- Preheat the grill for high direct heat.
- Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Mash the butter, garlic and some salt and pepper in a mortar and pestle.
- Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.
SANTA MARIA TRI-TIP SANDWICH
Make and share this Santa Maria Tri-Tip Sandwich recipe from Food.com.
Provided by foodart
Categories Roast Beef
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make the barbecue sauce:
- In a medium saucepan over medium-high heat, warm the olive oil.
- Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
- Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
- Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
- Purée the sauce in a food processor or blender.
- Allow to cool, cover and refrigerate until ready to use.
- Bring to room temperature before serving.
- To make the dry rub:
- In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
- Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
- Follow the grill's instructions for using wood chips.
- Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
- Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
- Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
- Build each roll with slices of meat and a dollop of sauce.
- Serve warm or at room temperature.
Nutrition Facts : Calories 24.6, Fat 1.3, SaturatedFat 0.2, Sodium 295.4, Carbohydrate 3.1, Fiber 0.4, Sugar 1.6, Protein 0.6
SANTA MARIA GRILLED TRI-TIP BEEF
The town of Santa Maria, California, is home to one of America's most delicious barbecue specialties: black-on-the-outside, pink-on-the-inside, grilled beef tri-tip steak. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef.
Provided by Chef John
Categories Main Dish Recipes
Time 5h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.
- Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
- Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 3.6 g, Cholesterol 166.2 mg, Fat 24.1 g, Fiber 0.7 g, Protein 52.5 g, SaturatedFat 5.8 g, Sodium 854.9 mg, Sugar 0.4 g
SANTA MARIA TRI-TIP
Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.
Provided by MaryMc
Categories Roast Beef
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5
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- In a medium saucepan over medium-high heat on the stove, warm the oil. Add the onion and garlic and cook until soft, about 5 minutes, stirring occasionally. Add the remaining sauce ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook until reduced to ½ cup about 10 minutes, stirring occasionally. Remove from the heat and allow to cool. Purée the sauce in a food processor or blender with the lid ajar. Cover and refrigerate until ready to use. Bring to room temperature before serving.
- In a small bowl mix the rub ingredients. Press the mixture into the surface of the roast, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours. Allow the roast to stand at room temperature for 15 to 30 minutes before grilling.
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