GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Categories dinner, lunch, barbecues, steaks and chops, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
GRILLED TRI-TIP
This grilled tri-tip recipe tastes gourmet, but is actually very easy to make. It's a perfect dinner for guests. It is sure to impress!
Provided by RecipeAddict
Categories Main Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 5
Steps:
- Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
- Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
- Preheat an outdoor grill for high heat.
- Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
- Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 4.4 g, Cholesterol 121 mg, Fat 20.9 g, Fiber 1.2 g, Protein 38.2 g, SaturatedFat 8.3 g, Sodium 3711.1 mg
GRILLED TRI TIP ROAST
Marinated meat with delicious flavor.
Provided by Jennifer W
Categories Main Dish Recipes Roast Recipes
Time 5h5m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
- Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g
GRILLED TRI-TIP STEAK
Provided by Food Network
Categories main-dish
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
- Heat a grill on high.
- Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
- Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE AND CHERRY TOMATO RELISH
Categories Tequila Beef Tomato Marinate Low Carb Lime Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE
Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
- Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
- Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
- Tent with foil; let stand 10 minutes. Cut diagonally across grain.
RANCH HANDS' GRILLED TRI-TIP
Steps:
- Preheat a grill to 450 degrees F.
- Dust the tri tip generously with seasoning salt and then place it on the hot grill, fatty side down. Grill for 10 minutes on each side, turning often, for a juicy medium rare. Remove from grill and let rest before slicing at an angle against the grain of meat. Serve with pico de gallo or chunky salsa, if desired.
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE
Steps:
- MARINADE: Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large ziplock bag and add marinade. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally. PREPARE ROAST: Prepare barbecue (med-high heat). Grill meat to desired doneness, about 10 min per side for med-rare. Transfer to cutting board. Tent with foil, let stand 10 min. Cut diagonally across grain. Consider removing meat from refrigerate prior to grilling to allow meat to come up to room temperature. This will help meat cook more evenly throughout roast.
SANTA MARIA-STYLE GRILLED TRI-TIP
This style of cooking a triangular cut from the bottom sirloin comes from California's vaqueros, the Mexican cowboys who worked cattle in California's Central Valley in the 1800s. It's rubbed with lots of salt, pepper and garlic, then cooked relatively fast over red oak and traditionally served with pink beans called pinquintos.
Provided by Kim Severson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- In small bowl, mix garlic powder, salt, pepper and parsley; rub well into meat. Let stand 30 minutes at room temperature.
- Meanwhile, soak 2 cups red oak chips in water for at least 20 minutes (optional). Prepare a medium-size fire on one side of a charcoal or gas grill. Add chips to fire, if using. Set tri-tip over fire, fat side up (with a gas grill, close lid), and brown well, 3 to 5 minutes; turn over and brown other side.
- Move meat over area of the grill without fire, cover, and turn every 10 minutes or so, until an instant-read thermometer inserted into thickest part registers 125 to 130 degrees, 25 to 35 minutes.
- Place meat on cutting board to rest at least 15 minutes. Slice across the grain.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 303 milligrams, Sugar 0 grams
GRILLED TRI-TIP ROAST WITH SANTA MARIA SALSA
Try our delicious Grilled Tri-Tip Roast with Santa Maria Salsa. Our succulent Grilled Tri-Tip Roast with Santa Maria Salsa is sure to be a crowd-favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
- Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 3 g, Fiber 0.6531 g, Sugar 1 g, Protein 20 g
GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY
Here's what you need: tri tip roast, black ground pepper, mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, light brown sugar, butter, worcestershire sauce, fresh rosemary
Provided by Mike Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine dry rub ingredients in a small bowl and stir to combine.
- Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
- In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
- Heat a charcoal or gas grill to the medium heat.
- Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
- Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
- Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
- Serve with remaining glaze on the side for drizzling or dipping.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, Sugar 19 grams
GRILLED HERB BISON TRI TIP ROAST
Steps:
- Brush olive oil over all sides of the roast.
- In a small bowl combine all spice ingredients.
- Rub the mixture over the roast, covering completely.
- Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time.
- Pre heat BBQ to medium high.
- Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid.
- Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time.
- Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle.
- Carve into strips with the grain.
"SANTA MARIA STYLE BBQ" OAKWOOD GRILLED TRI-TIP
Steps:
- Heat a grill to low.
- Coat both sides of the tri-tips with half of the seasoning mixture, rubbing it in as you would a dry rub. Let rest for 30 minutes at room temperature. Place the tri-tips over a low temperature fire, 1 with fat side up, and the other with fat side down. Turn as the first side gets crispy, approximately 6 to 8 minutes. Be careful of flare-ups, as the dripping fat will fuel the fire. Turn the tri-tips before the heat pushes juices out the top, and continue to turn using this timing method throughout the cooking process. After turning, baste with sauce and season lightly, 4 times per side. Continue turning until the tri-tips are cooked to your liking. Remove from fire and let rest for 10 minutes before cutting into 1/2-inch slices against the grain.
- Mix together all ingredients in a small bowl.
- Whisk together vinegar and oil in a small bowl.
GRILLED MEDITERRANEAN BEEF TRI-TIP
Make and share this Grilled Mediterranean Beef Tri-Tip recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Roast Beef
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- MEDITERRANEAN MARINADE: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups.
- In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10 to 15 minutes of cooking.
- VARIATION:.
- CUMIN 'N LIME MARINADE: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 teaspoons ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and green salad with ranch-style dressing.
Nutrition Facts : Calories 559.1, Fat 47, SaturatedFat 8.9, Cholesterol 98.3, Sodium 278.2, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 31.5
GRILLED MARINATED TRI-TIP
I thought this was an interesting summer grilling recipe. Prep time includes 2 hour marinating time. Recipe source: Sunset Magazine (June 2005)
Provided by ellie_
Categories Meat
Time 2h39m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a marinating dish or large zip lock bag pour in marinating ingredients (soy sauce - mustard), stir or shake bag until sugar is dissolved. Add beef, covering all sides. Chill at least 2 hours, but may be marinated up to one day, turning occassionally.
- Drain beef, discarding marinade.
- Prepare grill using a solid bed of coals - about medium heat.
- Grill beef, turning every 5 minutes until done to desired doneness (about 30 minues for med rare).
- Transfer to platter or cutting board and let rest 5 minutes before slicing beef into thin slanting slices, cutting across grain.
Nutrition Facts : Calories 213.4, Fat 0.2, Sodium 2811.1, Carbohydrate 42.7, Fiber 0.9, Sugar 36.3, Protein 5.7
GRILLED TRI-TIP ROAST
This roast is delicious served on a French roll with au jus dip!
Provided by Cathy Christensen
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).
Nutrition Facts : Calories 494.9 calories, Carbohydrate 0.6 g, Cholesterol 152 mg, Fat 34.1 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 13.6 g, Sodium 411.2 mg, Sugar 0.2 g
GRILLED TRI-TIP STEAK IN A TERRIYAKI GLAZE
Steps:
- Measure out all ingredients. In a bowl, whisk all the teriyaki ingredients, except the corn starch, until the sugar dissolves. Pour the mixture over the tri-tip and marinate for 1 hour. Preheat and oil the grill. Pat the tri-tip dry and brush with canola oil. Place meat on the grill over high heat & sear on both sides. Move meat to cold side of BBQ & leave other side hot. Close BBQ and grill to desired doneness. Place the teriyaki marinade in a saucepan & bring to a boil. Mix the cornstarch w/ a little water & add some to teriyaki sauce to thicken. Brush the teriyaki on the tri-tip when it is 5 minutes from being done. Slice the steak on a bias, as thin as possible, and serve with the sauce.
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
EASY GRILLED TRI-TIP
This is a quick and easy way to marinate tri-tip. This really brings out the flavor of the beef. The cooking time I noted is passive cooking time and includes the time it takes to marinate the meat.
Provided by Busy Lindsay
Categories Meat
Time 4h28m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except meat) to a small bowl and stir.
- Transfer all ingredients (including meat) to large plastic bag.
- Seal bag, making sure to get most of the air out.
- Massage marinade into meat through the bag. Let marinate in the refrigerator for 4 - 8 hours, don't marinate overnight as it makes the meat too salty.
- Grill tri tip for about 15 - 20 minutes on each side or until desired doneness.
Nutrition Facts : Calories 679.3, Fat 35.6, SaturatedFat 11.2, Cholesterol 258, Sodium 749.8, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 83
GRILLED TRI-TIP STEAK MARINADE
Categories Beef Grill/Barbecue
Number Of Ingredients 10
Steps:
- In a medium sized bowl, combine hisk tooil, lemon juice, soy sauce, brown sugar, Worcestershire sauce, garlic powder, and pepper. Whisk together
- Place steak in a ziploc bag and pour marinade over steak. Let marinate in the refrigerator for at least 30 minutes. 2-4 hours is more ideal
- Heat outdoor grill to high
- Once the grill is heated, place tri-tip steak on the grill. Generously salt each side of steak. Sear each side for 5-8 minutes per side
- Lower to medium to medium-low heat and continue to grill for 6-10 minutes or until thermometer reaches 130 degrees in the center of the steak. Tri-tip steaks can range in thickness. It is suggested to use a meat thermometer to check the temperatureto ensure the meat isn't overcooked. The total cooking time will be 20-25 minutes at the least. An average 2 lb tri-tip will neet about 25 minutes total cooking time
- Since Tri-tip steaks vary in thickness, your best bet is to use a thermometer to check for temperature. The instant-read thermometer reads 120 degrees for rare, 130 degrees for medium=rare, and 140 degrees for medium
- Remove steak from grill and let rest for 10-15 minutes before slicing. Slice across the grain for the most tender meat
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