Best Santa Maria Tri Tip Sandwich Recipes

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SANTA MARIA TRI-TIP



Santa Maria Tri-Tip image

Provided by Guy Fieri

Time P1DT40m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons granulated garlic
1/3 cup fresh cracked black pepper
1/2 cup garlic cloves
3 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons Achiote Oil, recipe follows
One 3- to 4-pound prime tri-tip roast
1 1/2 tablespoons achiote seeds
1/2 cup canola oil

Steps:

  • Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
  • Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
  • Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
  • Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
  • In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.

SANTA MARIA TRI-TIP SANDWICH



Santa Maria Tri-Tip Sandwich image

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

1 tablespoon olive oil
1/2 cup red onion, finely slices
1 teaspoon garlic, minced
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce, A1
1 tablespoon parsley, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons coffee beans, ground
1/4 teaspoon black pepper
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried mustard
1 teaspoon paprika
1/3 teaspoon cayenne pepper
3 lbs tri-tip roast
12 slices French rolls

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

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