Dinner - Santa maria tri tip sides recipes

Author: Danielle Blankenship  

Triangle-shaped tri-tip beef roast, from the bottom sirloin, is one of the best steak cuts for grilling. Our take on the all time classic tri-tip recipe!

Santa Maria Style Tri-Tip

Santa Maria Style Tri-Tip
Triangle-shaped tri-tip beef roast, from the bottom sirloin, is one of the best steak cuts for grilling. Rub it with seasonings and grill it with wood chips for a unique smoky flavor that can’t be beat.
Provided by: Elise Bauer
Total time: 95 minutes
Cook time: 35 minutes
Prep time: 60 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 1 tri-tip roast (also known as triangle steak, a bottom sirloin cut), anywhere from 2 1/2 pounds to 4 pounds, look for one well-marbled with fat
  • Santa Maria Rub (enough for a 4 pound roast)
  • 1 tablespoon coarse or chunky kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary (or fresh, finely minced)
  • 1/2 teaspoon dried sage
  • Calories: 406 kcal
  • Carbohydrate: 3 g
  • Cholesterol: 154 mg
  • Fiber: 1 g
  • Protein: 47 g
  • Saturated Fat: 8 g
  • Sodium: 589 mg
  • Sugar: 0 g
  • Fat: 22 g
  • Serving Size: Serves 5 to 8
  • Unsaturated Fat: 0 g
How to cook:
  1. Mix the rub and massage into roast: Mix the rub ingredients together in a bowl. 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 all sides, and massage the rub into the meat.
  2. Cover and let sit at room temp for an hour: Cover the roast with foil or plastic wrap and let it sit at room temp for an hour to take the chill off and allow the rub to work its magic on the roast.
  3. Prepare the grill: Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.)
  4. Sear the roast: Sear the roast for 3 to 4 minutes per side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  5. Move the roast to cool side of grill, fat side up: Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F.
  6. Cover to finish cooking: Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for a rare roast, 130°F for medium-rare and 140°F for medium. At this point the meat will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
  7. Tent the roast with foil To let it rest: Once the roast reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 to 15 minutes. Slice across the grain to serve.
Notes: Santa Maria Grilled Tri-Tip Beef Recipe, Directions Step 1 Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Step 2 Place tri-tip in a glass baking dish and coat on all sides with spice …

Santa Maria Tri Tip

Santa Maria Tri Tip
Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender.
Provided by: Joanne Ozug
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6
  • 2 lb tri tip roast
  • 1 tsp paprika
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp chipotle chile pepper
  • kosher salt
  • tallow or neutral cooking oil (for searing)
  • Calories: 179 kcal
  • Protein: 23 g
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Cholesterol: 73 mg
  • Sodium: 60 mg
  • Serving Size: 1 serving
How to cook:
  1. Start a day ahead of time. Trim all the silverskin from the meat if necessary, then rub the paprika, black pepper, and chipotle chile pepper all over the meat.
  2. Wrap the meat tightly with plastic wrap and refrigerate for a day, so the flavors can penetrate the beef.
  3. Ninety minutes before you plan to cook the meat, take it out of the refrigerator. You may skip this if absolutely essential, but the meat will not be as moist (see notes).
  4. Preheat the oven to 300 degrees F.
  5. Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total.
  6. Add enough tallow or oil to coat the bottom of a large cast-iron skillet, and heat over medium high heat. When the fat shimmers, sear the meat for 2 minutes on the first side, until golden brown. Turn the meat over, then sear for 1 minute. For the most even cooking, transfer the meat to a wire rack, otherwise, simply transfer the entire skillet to the oven.
  7. Roast the beef for 35-50 minutes, or until the internal temperature is 125 degrees F.
  8. Remove the meat to a rack or board, and let rest for 30 minutes before slicing, loosely tented with foil, so the juices can redistribute. Cut into thin slices and enjoy!
Notes: Santa Maria Tri Tip (tender and flavorful), Pat the meat dry with paper towels and season very generously with salt on all sides. I usually do about 2 tsp total. Add enough tallow or oil to coat …

Santa Maria Tri-Tip

Santa Maria Tri-Tip
Our take on the all time classic tri-tip recipe!
Provided by: Jimmy Watts
Total time: 110 minutes
Cook time: 45 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: American,Beef
Number of ingredients: 9
  • 1 tri-tip roast (3-4 lbs)
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp dried rosemary
  • 1 tsp dried sage
How to cook:
  1. In a bowl, mix together rub ingredients.
  2. Sprinkle rub on all sides of the tri-tip roast. Coat generously and massage the rub into the beef.
  3. Wrap the seasoned tri-tip in plastic wrap (or cover with foil) and let it rest at room temperature for at least 1-2 hours.
  4. Preheat grill to 450°F.
  5. Sear seasoned tri-tip on all sides, typically rotating after about 3-4 minutes per side. Pay attention to which side of the roast is fattiest - this side will tend to drip into your flame more and might cause flare ups.
  6. Remove roast from your grill and place on a plate. Change temperature of grill to 250°F. (You can substitute an oven at 250ºF for this part if you prefer to not use the grill)
  7. Once the grill is steady at 250°F, place roast back onto grill. Cook until roast reaches your desired doneness. Typically Santa Maria Tri-Tip is served medium rare (take off grill after 130°F internal temperature is reached) or medium (after 140°F is reached). This phase can take about 30-50 minutes depending on how large your tri-tip is.
  8. Remove from grill and allow to rest at room temperature for about 10 minutes before slicing. Slice, serve, and enjoy.
Notes: Succulent Smoked Santa Maria Tri Tip Recipe, To make a smoked Santa Maria tri tip, adjust your smoker to a higher temperature than you'd use for low-and-slow barbecuing. Use red oak wood chips or chunks …

Santa Maria Style Pinquito Beans Recipe

Santa Maria Style Pinquito Beans Recipe
Santa Maria style beans are a classic side dish for California's famous barbecued tri-tip beef. Made with pinquito beans, bacon, ham, and spices.
Provided by: John Mitzewich
Total time: 180 minutes
Cook time: 165 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13
  • 1 pound dry pinquito beans, pink beans, or pinto beans
  • 2 strips bacon, diced
  • 1/2 cup diced smoked cooked ham
  • 2 cloves garlic, minced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle pepper, optional
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • Calories: 248 kcal
  • Carbohydrate: 42 g
  • Cholesterol: 8 mg
  • Fiber: 10 g
  • Protein: 16 g
  • Saturated Fat: 1 g
  • Sodium: 539 mg
  • Sugar: 6 g
  • Fat: 2 g
  • Serving Size: 8 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Check through beans for small stones. Place in a pot and cover with cold water; soak overnight. Drain beans and return to the pot. Cover by 3 inches with fresh cold water, and simmer for 1 hour, 45 minutes, or until tender.
  3. While the beans are cooking, sauté bacon in a saucepan over medium heat until lightly browned. Add the ham and garlic; sauté 2 minutes longer. Add the tomato, ketchup, mustard, paprika, chili powder, chipotle, sugar, salt, and water. Bring to a simmer, reduce heat to low, and cook for 30 minutes. Reserve.
  4. When beans are ready, drain, but reserve one cup of the cooking liquid. Return beans and the cup of liquid to the pot and stir in the sauce. Simmer on low for 30 minutes. Serve hot and enjoy.
Notes: Grilled Santa Maria-Style Tri-Tip, This Grilled Santa Maria-Style Tri-Tip is a delicious taste of the Central California Coast where it is enjoyed with pinquito beans, salad, tomato salsa, and …
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