Best California Tri Tip Recipes

CALIFORNIA SANTA MARIA STYLE TRI-TIP

Steps:

• Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.
• Soak wood chips in bowl of water to cover for 15 minutes.
• Open bottom vents on grill.
• Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash.
• Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.
• Using paper towels, wipe garlic paste off roast.
• Rub pepper and garlic salt all over meat.
• Grill directly over coals until well browned, about 5 minutes per side.
• Carefully remove roast and cooking grate from grill and scatter wood chips over coals.
• Replace cooking grate and arrange roast on cooler side of grill.
• Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes.
• Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.

SANTA MARIA STYLE CALIFORNIA BBQ TRI-TIP RECIPE - (4.5/5)

Steps:

• Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. Soak wood chips in bowl of water to cover for 15 minutes. Open bottom vents on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean. Using paper towels, wipe garlic paste off roast. Rub pepper and garlic salt all over meat. Grill directly over coals until well browned, about 5 minutes per side. Carefully remove roast and cooking grate from grill and scatter wood chips over coals. Replace cooking grate and arrange roast on cooler side of grill. Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes. Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.

CALIFORNIA TRI-TIP OSCAR

Steps:

• Preheat oven to 350 degrees F.
• Slice bread into 16 slices, butter each slice and place on a baking sheet. Toast bread lightly. Remove from oven but leave on baking sheet and set aside briefly.
• Heat oil in a hot saute pan and sear beef on both sides. Remove and let rest.
• Mix mayonnaise, egg yolks, and crab boil seasoning. Fold in asparagus and crabmeat, trying to avoid breaking up the lumps of crab.
• To assemble, place meat on toast and spoon crab mixture on top. Return to oven to brown crabmeat mixture and serve.

CALIFORNIA TRI TIP SANDWICH

Steps:

• Liberally sprinkle fresh ground black pepper on both sides of beef. Place in gallon-size zip-lock bag with the chopped garlic and Worcestershire Sauce. Place bag in refrigerator for several hours or overnight. (Turn bag a few times)
• Preheat oven to 425 degrees. Remove beef from bag and place in heavy roasting pan. Roast beef for approximately 45-55 minutes, or until desired doneness. (I prefer 140 degrees, internal temperature). Set beef on rack to rest 15 minutes. Blend chopped tarragon into mayonnaise.
• Slice french roll, laying it open. Lightly brush with olive oil, place both halves on foil, under hot boiler, toasting until lightly golden brown. Spread with tarragon mayonnaise. Slice Beef Tri Tip diagonally, against the grain, in thin slices. Lay several thin slices of beef on bottom part of french roll. Top with swiss cheese. Set on foil, under hot broiler, just until cheese is well-melted. Lay several slices of ripe tomato over cheese. Next layer the sliced Mezzetta peppers. Finish with chopped lettuce, and top of french roll. Spear with two long tooth picks, and cut in the middle.

CALIFORNIA TRI-TIP

Steps:

• Remove all fat from tri-tips. Make marinade by whisking broth with lime juice, olive oil, cumin, coriander and garlic until well blended. Place tri-tips in glass baking dish. Pour marinade over beef and cover. Refrigerate at least 6 hours, no longer than 24. Remove tri-tips from marinade. Barbecue over medium-hot coals, turning occasionally, about 1 hour for medium-rare or until desired doneness. Use a meat thermometer or instant-read thermometer to be certain meat is cooked the way you want it. Brush meat with oil frequently while barbecuing. To serve, cut across the grain into thin slices; season with salt and pepper. Fun Fact: The Golden Gate Bridge is a suspension bridge spanning the Golden Gate, the opening of the San Francisco Bay onto the Pacific Ocean. The bridge was the longest suspension bridge span in the world when it was completed in 1937, and has become an internationally recognized symbol of San Francisco and California. Often shrouded in a thick fog, the Golden Gate Bridge sways 27 feet to withstand winds of up to 100 miles per hour. Its two great cables contain enough strands of steel wire (about 80,000 miles) to encircle the equator three times, and the concrete poured into its piers and anchorages would pave a five-foot sidewalk from New York to San Francisco.