Tri Tip - Santa Maria 'style'

The story behind Tri Tip Beef (a.k.a. Triangle Roast): This cut of meat is

limited in availability because there is only one per side of beef. Therefore it is typically ground into

hamburger or cut into cubes and sold as soup meat. This often over looked piece of meat is not

only relatively inexpensive but also very flavorful and has become a favorite

amongst the few in the know. The tri-tip roast or steak (also called a triangle

roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the

sirloin. It has great flavor and tends

to be much lower in fat than most cuts of beef i.e., it's a good lean cut of

beef.

The thing to remember is that lean

also means it will dry out faster so it is recommended that you prepare with a

good marinade &/or Rub. Particularly

good flavors for tri-tip are Southwestern or Asian. Because tri-tip is lean, be

careful not to overcook it, particularly when preparing the full roast. Medium is as far as you should go with

this cut. Use a meat thermometer to monitor often during

cooking. If you are used to grilling

other cuts, this one can throw some grillers off by appearing underdone when it

is ready to serve and by the amount it ‘swells’ when cooked.

Santa Maria/Grilled Soy Lime Style – This simple tri tip recipe utilizes a hybrid

marinade that is loosely based on a combination of spices picked up from two

different recipes.

2.5-3 Lb.

Tri-tip roast

Paul Prudhomme’s

Magic Seasoning Blends – Meat Magic

• 2 teaspoons
• freshly ground 4-color pepper
• 1 teaspoon onion
• powder
• 1 Tbls. Garlic
• powder
• 2 Tbls. Sea Salt
• (fresh ground)
• 1 ½ Cups Apple
• Juice (100% pure juice)
• ¼ Cup Soy
• Sauce (low sodium)
• 2 ½ Tsp. Lime
• Juice
• 1 Tbls. Red
• Pepper Flakes
• 2 Tsp.
• Worcestershire sauce
• 2 Tsp. Cayenne
• Pepper
• ½ Tsp. Fresh
• Ground Ginger Root
• Honey (3 Tbls.)
• ½ cup red wine
• vinegar
• ½ cup vegetable
• oil (or EVOO) (add garlic powder if you can’t find garlic infused oil)
• 1.
• Mix together all
• marinade ingredients in a small bowl and pour over the tri tip in a 1 gallon

freezer bag. Place in refrigerator for

4-8 hours turning occasionally; overnight will result in the best outcome

however.

2. Whisk basting sauce ingredients together in a small

bowl and set aside for basting.

3.

Lightly oil your

cooking grid

4.

Set up BGE for

Indirect cooking (plate setter) fire up BGE to T-Rex.

5.

Remove tri tip from

Marinade and pat dry. Rub each side with

Paul Prudhomme’s Meat Magic then place the tri-tip into the BGE and cook to an

internal temperature of 130 degrees (approximately 35 minutes) for medium rare,

basting at least once each side during the cook.

6.

Remove tri-tip

from the BGE, cover it with foil and let it rest 15 minutes; to serve cut into

½” slices against the grain.2

1

Paraphrased from Beef Tri-Tip, One of the best cuts you are

probably not buying, By Derrick Riches, About.com Guide 2 this recipe is adapted loosely from

Foodnetwork.com’s website; titled “Santa Maria Style BBQ”