Santa Maria BBQ
Santa Maria barbecue began as a community gathering for farmers and ranch hands, outdoors, with a hot, oaky fire and top notch salt, pepper, and garlic. The cut of choice was the tri-tip, a triangular cut of beef from the bottom sirloin of the hindquarter. Tri-tip can be difficult to get so if you can't find it, we recommend sirloin top roast, top sirloin, bottom sirloin, or even skirt steak. We also recommend cooking this to medium-rare, so use a meat thermometer and take it off the grill when the thickest part of the steak is 130°F.
Serve Santa Maria steak with fresh pico de gallo, grilled bread, and heirloom pinquito beans.
Prep Time:
Preparation Time
10
min.
Cooking Time:
Cook Time
15
min.
Servings:
Recipe Yield
4
Cooking Method:
Cooking Method
Grilling
Cuisine:
Recipe Cuisine
American
Ingredients:
- 1 ½ pounds tri tip roast, or sirloin tip roast
- 1-2 Tablespoons Santa Maria Seasoning
Instructions:
- Trim roast if necessary, and pat dry. Apply Santa Maria Seasoning to roast and set aside.
- Preheat grill to medium-high.
- Place roast on grill. Cook 6-7 minutes per side, turning more than once as necessary until your meat thermometer reads 130°F.
- Remove roast from grill and let rest for at least 10 minutes.
- Slice meat against the grain in desired thickness.
- Serve with pinquito beans, salsa, garlic bread, and a green salad.
