American · Dinner
Santa Maria Tri-Tip
Central California barbecue of beef tri-tip rubbed with garlic powder, salt, black pepper and paprika, then grilled over red oak to medium-rare and sliced against the grain. Served with pinquito beans, tomato salsa and grilled bread as the traditional Santa Maria style spread.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
608Calories
45.2gProtein
32.9gFat
30.7gCarbs
3gSugar
6.7gFiber
1855mgSodium
147mgChol
11.6gSat Fat
gluten-free-adaptable
protein-rich
high-fiber
herb-salt
hidden-gems
dairy-free
Instructions
1
Prep
Rub beef tri-tip all over with olive oil, then coat with garlic powder, paprika, salt and black pepper pressed into the surface.
2
Rest the seasoned tri-tip at room temperature for about 30 minutes.
3
Grill the tri-tip over high heat from red oak for 25 to 30 minutes, turning often, until internal temperature reaches 130F for medium-rare.
4
Rest the grilled tri-tip loosely tented for 10 minutes before slicing.
5
Plate
Slice thin against the grain and serve with pinquito beans and tomato salsa alongside grilled bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef tri-tip
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp paprika
- 1 1/2 tsp1 1/2 tsp salt
- 1 1/2 tsp1 1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 1 cup180g cooked pinquito beans
- 4 tbsp60g tomato salsa
- 2 slice80g grilled bread
