A couple of years ago, I stopped at the City Meat Market in Naperville. It was the first time I tried a tri-tip roast,Santa Maria-style, and it was amazing! Sadly, City Meat Market closed at the end of 2013, but I still remember that roast!
A couple of weeks ago, I bought another tri-tip. I did a search for “Santa Maria-style” rub and there were several variations. This is my version of the rub so I’m calling it the Tina Marie-style Tri-tip.
Here is the recipe:
- ¼ cup canola oil
- 1 ½ - 2 lb tri-tip roast
- Equal parts garlic powder, paprika, cayenne pepper and black pepper (maybe 1 tablespoon each)
- ½ tablespoon kosher salt
Combine all of the spices. Rub the roast first with the canola oil, then the spice mixture. Let the roast sit covered in the refrigerator for at least 4 hours or as long as overnight.
Start the grill and get it as hot as you can (600-700 degrees). Sear the roast on direct heat for approximately 2-3 minutes per side. Move the roast to indirect heat and cook until the roast reaches an internal temperature of 135-140 degrees (140 degrees for medium). Remove the roast from the grill, cover with foil and let sit for approximately 10 minutes. Even if you like your beef well done, PLEASE remove it from the heat at 140 degrees. The carry over cooking will bring the roast to the perfect temperature.
Slice the roast across the grain into thin slices. The tri-tip is an odd roast and you may have to change the direction of the roast as you slice it. It seems like the grain runs in different directions on opposite sides of the roast. You can serve the roast as is or as a sandwich. My recommendation for sandwiches is on garlic bread with melted provolone.
One other thing to note. Tri-tip isn’t super expensive and it contains less fat than most other cuts. This roast can serve two people for up to two meals. If you haven’t tried it yet, search it out - it is fantastic! I have seen it before at Trader Joe’s as well, already prepared Santa Maria-style. Let me know how yours turns out!
Enjoy!