Santa Maria-Style Tri-Tip Barbecue

Ingredients

• 2 pounds (900g) tri-tip roast 2 pounds (900g) tri-tip roast
• 2 teaspoons garlic powder 2 teaspoons garlic powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 1g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the garlic powder, black pepper, salt, and cayenne pepper to create the seasoning blend.
3. 3.
   Pat the tri-tip dry with paper towels and generously rub the seasoning blend all over the meat, ensuring it is evenly coated.
4. 4.
   Place the seasoned tri-tip on the preheated grill and cook for approximately 5-7 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. 5.
   Remove the tri-tip from the grill and let it rest for 10 minutes before slicing.
6. 6.
   Slice the tri-tip against the grain into thin strips and serve.

Treat your ingredients with care...

• Tri-tip — Make sure to pat the tri-tip dry before applying the seasoning to ensure it adheres well to the meat. Allow the tri-tip to rest at room temperature for 30 minutes before grilling to ensure even cooking.

Tips & Tricks

• For a smokier flavor, add wood chips or chunks to the grill while cooking the tri-tip.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the seasoning blend.
• Letting the tri-tip rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the sliced tri-tip with a drizzle of chimichurri sauce for an extra burst of flavor.
• Leftover tri-tip can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Santa Maria-Style Tri-Tip Barbecue with a side of pinquito beans, salsa, and grilled French bread. This dish pairs well with a fresh green salad or roasted vegetables.

Presentation advice

Arrange the sliced tri-tip on a platter, showcasing the beautiful grill marks. Garnish with fresh herbs such as parsley or cilantro for a pop of color. Serve the side dishes in separate bowls or on individual plates to create an inviting and visually appealing spread.