Lunch / Dinner
Santa Maria Tri-Tip
Santa Maria-style barbecue is a regional specialty in California and is a popular menu for events. This BBQ requires a large, boneless cut of beef — tri-tip roast is an iconic choice in Santa Maria — plus it's easy to find. Top the grilled meat with Bloody Mary salsa for fresh flavor.
FOR THE RUB, COMBINE:
FOR THE SALSA, STIR:
As the name implies, the tri-tip roast has a triangular or boomerang shape. As a result, the ends cook faster than the center — making it a good choice for groups that prefer varying donenesses of meat.
For the rub, combine granulated garlic, black pepper, brown sugar, salt, white pepper, and cayenne. Lightly coat roast with oil; rub with spices. Wrap roast in plastic wrap; refrigerate 4–24 hours.
Remove roast from refrigerator and unwrap; let rest while preparing grill.
Prepare grill for two-zone grilling, heating one side to medium-high and other side to low. Brush grill grate with oil. Grill meat over medium-high heat, covered, until browned, 3–5 minutes per side.
Move roast to low heat and grill, turning every 5–7 minutes, until a thermometer inserted into the thickest part registers 125°, 10–16 minutes total.
Transfer roast to cutting board, tent with foil, and let rest 15 minutes.
For the salsa, stir together tomatoes, celery, scallions, cilantro, vinegar, garlic, jalapeño, Worcestershire, and horseradish; season with salt and black pepper.
Slice roast and serve with salsa.
Evenly rub spices onto the roast to enhance its flavor. A light coat of oil on the meat helps them stick.
For even cooking, flip the roast every few minutes within the grilling time.
Let roast rest after grilling to allow the juices to redistribute, then slice it against the grain.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 5g 25%
Cholesterol 94mg 31%
Sodium 581mg 24%
Carbs 9g 3%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.