Santa Maria Tri-Tip: A succulent sirloin steak marinated in garlic, honey, spices, and red wine vinegar. Grilled to perfection, it offers a charred exterior and juicy interior. Slice thin and serve for an authentic taste of American cuisine.
step 1
Marinate the meat in a container or plastic freezer bag. Before applying the marinade, tenderize the meat on both sides with a meat tenderizer. Pour the marinade into the container or bag, then refrigerate for at least 6 hours but no more than 24 hours.
step 2
When ready to cook, remove the meat from the fridge and let it rest until it reaches room temperature.
step 3
Preheat the grill on high for at least 15 minutes. Cooking time is approximately 15 minutes per pound for steak.
step 4
Place the roast on the grill over direct heat, meat side down and fat side up, for 10 minutes. Set a timer from the moment the meat is placed on the grill. Only flip it sooner if the meat side is completely charred.
step 5
Flip the roast onto the fat side and char for about 5 minutes or until the fat side is fully coated in bark (charred).
step 6
Move the steak away from direct heat. If using a gas burner, turn the direct heat side down to low and close the lid.
step 7
Do not open the grill until the timer expires. When time is up, the internal temperature should reach 145°F.
step 8
Transfer the meat to a plate and either wrap it in foil or create a foil tent with the plate. Let the meat rest for a minimum of 15 minutes.
step 9
Slice the meat into 1/4-inch slices before serving.
1 1/2 Tsp Garlic Powder
1 Tbsp Honey
1 Tsp Ground Black Pepper
1 Tsp Onion Powder
1 Tsp Sea Salt
1 Tsp Worcestershire Sauce
1/2 Tsp Cayenne Pepper Or Chili Powder
1/2 Tsp Dijon Mustard
1/2 Tsp Dried Or Ground Rosemary
1/3 Cup Red Wine Vinegar
2 Tsp Paprika
3 Tbsp Olive Oil
aluminum foil
measuring cups
measuring spoons
serrated knife
