1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (155g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar garlic-infused vegetable oil
Calories 242
Calories from Fat 100		(41%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 471mg		19%
Potassium 562mg		16%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.7g	2%
	Sugars 0.5g
Protein 31.7g		63%
detailed view... how is this calculated?

Menus using this recipe:

Santa Maria Tri Tip Barbecue (with all the fixin's!)

MaryMc

Alanna and Brenna's Family Birthday Party

Sooz Cooks

Santa Maria Tri Tip

Recipe #185560 | 4¾ hours | 4 hours prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: MaryMc
Sep 11, 2006

Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Santa Maria-Style Salsa and Santa Maria-Style Pinquito Beans.

SERVES 6 (change servings and units)

Ingredients

2-3 lbs beef tri-tip roast or top sirloin roast
1 tablespoon black pepper, fresh-ground
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 cup red wine vinegar
1/2 cup garlic-infused vegetable oil

Directions

1
Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
2
Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
3
Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
4
Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
5
Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.

Questions about this recipe?

Featured Reviews for This Recipe

From: jazzchef

On Oct 26, 2009

made this tonight and doubled ingredients since i had a very large roast, it took me WAY crazy longer than here but that was bcse of my humoungus roast. This marinade is AWESOME! I will use this again and again. thanks

0 people found this review helpful

Was this review helpful to you? YES | NO

From: pinky7

On Aug 7, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: The Brungers

On Jun 10, 2007

This Tri-Tip was very impressive. Upon looking at the recipe we were a bit skeptical at first because it was a lot different than the normal Santa Maria BB-q recipe we make which came from Lompoc, California. We followed this recipe to a T and the final product was very tender and juicy crispy on the outside and not overwhealming in spices. The Oil and Red wine vineager are a perfect grilling touch. We Loved it and it made our Sunday dinner very memorable.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Resilient

On Jun 26, 2009

I use this rub and oil mixture at least once a month, either on steaks (flank, skirt, or filet mignon) we grill or on roasts (twice tri tri and once bottom round). It is delicious and easy to prepare! Be sure to not use the rub without the oil mixture because the rub has a tendency to burn in parts if it's not protected by oil.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 19 reviews