Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, santa maria-style tri-tip beef roast. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. A Santa Maria rub has salt, pepper, and Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor). Sprinkle the rub on the meat on.
Santa Maria-style Tri-Tip Beef Roast is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Santa Maria-style Tri-Tip Beef Roast is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have santa maria-style tri-tip beef roast using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Santa Maria-style Tri-Tip Beef Roast:
- Prepare 2-2.5 Lbs. Tri-tip beef roast
- Take 2 tsp. Salt
- Prepare 2 tsp. Black pepper, ground
- Get 2 tsp. Garlic powder
- Take 1.5 tsp. Paprika
- Prepare 1 tsp. Onion powder
- Take 1 tsp. Rosemary, dried/crushed
- Make ready .25 tsp. Cayenne pepper
- Get .33 C. Red Wine Vinegar
- Get .33 C. Vegetable/cannola oil
- Take 4 cloves Garlic, crushed/minced
- Prepare .5 tsp. Dijon Mustard
Santa Maria style tri-tip recipe perfect for grilling during barbecue season! Santa Maria style tri-tip takes a tender, and mild cut of beef then coats the roast with a blast of spices on the surface for maximum flavor. This post may contain affiliate links which won't change your price but will share some commission. Tri-tip is easy to find in any grocery.
Instructions to make Santa Maria-style Tri-Tip Beef Roast:
- Utensils needed: Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar & pestle/garlic press.
- In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture.
- Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hours.
- Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using.
- After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minutes.
- Preheat grill/broiler to high heat. Lightly oil grate/broiler pan.
- Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat.
To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard. Some call it tri tip roast, others tri tip steak or Santa Maria tri tip.
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