How to Make Yummy Santa Maria-style Tri-Tip Beef Roast

Santa Maria-style Tri-Tip Beef Roast. The tri-tip is cut from the bottom sirloin, and if cooked properly produces a very flavorful, extremely juicy piece of beef. I am from Santa Maria,CA and I can tell you that Santa Maria tri-tip experts are purists, with the simplest of seasonings being used, powdered garlic, salt, pepper and maybe some. A Santa Maria rub has salt, pepper, and Place the roast in a roasting pan or a baking pan with edges (this will help keep the rub from getting all over the floor).

Tri-tip is easy to find in any grocery. Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender. The story is basically that it was a less-desired piece of meat often given to ranch workers in the central California town of Santa Maria. You can cook Santa Maria-style Tri-Tip Beef Roast using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Santa Maria-style Tri-Tip Beef Roast

1. You need 2-2.5 of Lbs. Tri-tip beef roast.
2. Prepare 2 tsp. of Salt.
3. It's 2 tsp. of Black pepper, ground.
4. Prepare 2 tsp. of Garlic powder.
5. Prepare 1.5 tsp. of Paprika.
6. Prepare 1 tsp. of Onion powder.
7. It's 1 tsp. of Rosemary, dried/crushed.
8. Prepare .25 tsp. of Cayenne pepper.
9. You need .33 C. of Red Wine Vinegar.
10. You need .33 C. of Vegetable/cannola oil.
11. You need 4 cloves of Garlic, crushed/minced.
12. Prepare .5 tsp. of Dijon Mustard.

Santa Maria style tri-tip takes a tender, and mild cut of beef then coats the roast with a blast of spices on the surface for maximum flavor. Instead of grilling the usual chicken, ribs or sausages, why not try this under-appreciated yet delicious steak! When Jason and I attended college at CalPoly. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed.

Santa Maria-style Tri-Tip Beef Roast instructions

1. Utensils needed: Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar & pestle/garlic press..
2. In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture..
3. Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hours..
4. Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using..
5. After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minutes..
6. Preheat grill/broiler to high heat. Lightly oil grate/broiler pan..
7. Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat..

On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. Turn heat to medium-high and sear roast for. A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard. Also Known As: Bottom Sirloin Roast; Tri Tip; Triangle Roast.