Tri Tip Roast, Santa Maria Style
Tri tip is a roast that is referred to by several names. It has often been referred to as a Santa Maria roast, from the area in California where it was first widely used.
Ingredients
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice, freshly squeezed
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon garlic salt
- 1 tablespoon lemon pepper
- 1 tablespoon dry mustard
- 2 teaspoons rosemary, ground
- 1/2 teaspoon pepper flakes, hot
- 1 beef roast, tri-tip, about 3 pounds
- 4 cloves garlic, slivered
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, coarse
- 2 teaspoons black pepper, freshly ground
- 1 teaspoon rosemary, dried
- 1 teaspoon oregano, dried
Instructions
- In a bowl, combine the first 9 ingredients. Cover and refrigerate until ready to use.
- With a sharp paring knife, make several small slits in the roast and insert the garlic slivers. Lightly coat the roast with olive oil.
- In a bowl, combine the salt, pepper, rosemary and oregano. Sprinkle over the roast.
- Prepare a medium hot fire with a kiss of smoke in your grill. When you see the first wisp of smoke from the wood, place the roast on the grill. Close the lid and grill for 40-45 minutes, turning and basting with the refrigerated mixture every 5 minutes, until a meat thermometer inserted in the thickest part of the roast registers 130°F for medium-rare, or until desired doneness.
- Let rest for 15 minutes before carving across the grain into thin slices.
Nutrition
Calories: 428kcalCarbohydrates: 6gProtein: 30gFat: 32gSaturated Fat: 10gTrans Fat: 1gCholesterol: 104mgSodium: 2094mgPotassium: 591mgFiber: 1gSugar: 3gVitamin A: 109IUVitamin C: 10mgCalcium: 53mgIron: 4mg
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