Recipe: Tasty Santa Maria-style Tri-Tip Beef Roast

Santa Maria-style Tri-Tip Beef Roast. 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). Sprinkle the rub on the meat on. Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite.

It's a delicious way to prepare beef for dinner. Though it's not known as one of the popular cuts of beef, it's this recipe that has made Tri Tip one of my favorites. A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. You can cook Santa Maria-style Tri-Tip Beef Roast using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Santa Maria-style Tri-Tip Beef Roast

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

Santa Maria style tri-tip recipe perfect for grilling during barbecue season! 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. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.

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..

Turn heat to medium-high and sear roast for. To me, Santa Maria-style tri-tip barbecue is all about gathering family and friends together and eating al fresco, something that we do a lot of here in California. Unlike other roasts that you cook low-and-slow to break down connective tissues (I'm looking at you beef brisket), Santa Maria-style tri-tip. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard. Prepare a charcoal grill for direct and indirect medium-high heat.