Santa Maria Tri-Tip BBQ Recipe

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Based on Weber's Art of the Grill Tri-Tip Sandwich, but modified to my tastes and who needs the bread, anyway???

Prep time:
Cook time:
Servings: 8-10
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Ingredients

Cost per serving $0.88 view details

Directions

  1. Dry Rub
  2. Mix ingredients in small bowl
  3. Press into all surfaces of meat
  4. Wrap in plastic wrap (or big zip-lock) and let sit in fridge for 3-24 hours
  5. Sauce:
  6. Sauté the onion and garlic in the olive oil over med-high heat until transparent – about 5 minutes. (I usually do the onion alone for 3-4 minutes, then add the garlic for another 2.)
  7. Add the chicken broth, ketchup, steak sauce, parsley, espresso and black pepper.
  8. Bring to a boil, then reduce to medium and let simmer until reduced to about 1 1/2 cup (about 45 minutes), stirring occasionally.
  9. Chop/grind in food processor to thick sauce consistency - not lumpy, but not smooth, either.
  10. Let cool in fridge; serve at room temperature.
  11. Grill
  12. If using gas grill, add wood chips. Soak wood chips at least 1 hour; add per grill instructions.
  13. Sear both sides of tri-tip (about two minutes/side/direction – rotate 90 degrees for cross-hatch markings)
  14. Cook over indirect medium heat to medium rare – 140 degrees on meat thermometer - about 10 minutes / side. Do not overcook. (Indirect heat means turn one side of grill off, and cook on that side with top closed most of the way.)
  15. Remove from grill – let rest 5-10 minutes – slice thinly against the grain
  16. Serve with sauce on the side
  17. Serve with big, peppery Zinfandel with c.8 years in bottle; Cab or Syrah work well, too, and are more traditional

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Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 8 servings
Calories 114  
Calories from Fat 38 33%
Total Fat 4.19g 5%
Saturated Fat 1.18g 5%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 264mg 11%
Potassium 328mg 9%
Total Carbs 4.89g 1%
Dietary Fiber 0.6g 2%
Sugars 2.97g 2%
Protein 13.82g 22%
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