SANTA MARIA TRI-TIP
Provided by Guy Fieri
Time P1DT40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar, alternating, to create a paste. Add the Achiote Oil and mix well. Be careful, this oil will stain.
- Rinse and pat dry the roast and rub with the garlic paste, evenly coating the meat. Sprinkle evenly with the granulated garlic and pepper mixture and wrap tightly in plastic wrap. Refrigerate for 24 hours and up to 48 hours.
- Remove the wrap and allow the roast to rest while you preheat a well-oiled grill to medium-high heat. Add the roast and cook for 9 minutes, turn, repeat and check the temperature. Once 90 degrees F is achieved, turn the middle burner to high and sear all sides of the roast. Remove from the grill and allow to rest for 10 to 15 minutes, loosely covered with aluminum foil.
- Slice across the grain in thin (1/8-inch) pieces, drizzle any juices that have accumulated back onto the sliced meat and serve immediately.
- In a small saucepan over medium-high heat, add the seeds and toast for 2 to 3 minutes. Add the oil, reduce the heat to low and cook for 5 to 6 minutes. The oil will become bright orange. Immediately remove from the heat, cool and strain. Store the oil in a glass container in the refrigerator. The oil will keep for several months.
GRILLED TRI-TIP ROAST
This roast is delicious served on a French roll with au jus dip!
Provided by Cathy Christensen
Categories Main Dish Recipes Roast Recipes
Time 4h10m
Yield 8
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt. Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings. Bake/roast for 4 to 6 hours, or until done. Check for doneness with a meat thermometer. Minimum temperature should be around 165 degrees F (78 degrees C).
Nutrition Facts : Calories 494.9 calories, Carbohydrate 0.6 g, Cholesterol 152 mg, Fat 34.1 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 13.6 g, Sodium 411.2 mg, Sugar 0.2 g
GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP
You might need to ask your butcher (assuming you have one) or even a store meat manager to order in a tri-tip roast. Two pounds is a good size, but if you come across a larger one, by all means grab it as the extra meat makes amazing sandwiches. The trick is to carve the tri-tip against the grain, which can change directions in this cut. So before you rub it and roast it, take a look at the raw meat and see which direction the long strands of muscle fiber are running on each part of the roast. After the roast has been cooked, and it has rested for 15 minutes or so, slice the roast in two at the place where the fibers change direction. Carve each piece separately.
Provided by Kim Severson
Categories dinner, lunch, barbecues, steaks and chops, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
- Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
- Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
- Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
- Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 47 milligrams, TransFat 0 grams
GRILLED HERB BISON TRI TIP ROAST
Steps:
- Brush olive oil over all sides of the roast.
- In a small bowl combine all spice ingredients.
- Rub the mixture over the roast, covering completely.
- Wrap the roast in plastic wrap and chill for at least an hour or up to 24 hours if you have time.
- Pre heat BBQ to medium high.
- Place the roast on a lightly oiled grill in the center of the BBQ. Close the lid.
- Grill for 15 minutes, turn over and grill for additional 15 minutes, for a total of 30 minutes of grilling time.
- Remove roast to carving board. Loosely tent with foil and let stand for 15 minutes to let the juices settle.
- Carve into strips with the grain.
GRILLED TRI TIP
This Grilled Tri Tip is the perfect entree for a weekday dinner with your family. It cooks up quickly and results in juicy, tender meat.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Course
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat. Preheat grill to medium (350 degrees F) for two-zone grilling.
- Season. Season the tri tip on all sides with Beef Rub.
- Make the mopping liquid. Combine all ingredients for the mopping liquid in a small bowl and set aside.
- Grill. Place the seasoned tri tip roast directly on the grill grates over indirect heat. Close the lid and grill for 30-40 minutes, flipping every 6-7 minutes. Mop liberally with mopping liquid after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads 125 degrees F (for medium rare).
- Sear. When the roast reaches an internal temperature of 120 degrees F, move it over to direct heat and grill for 2-3 minutes per side or until the internal temperature reaches your desired doneness (See notes below for each temperature).
- Rest, slice, and serve. Remove the tri tip from the grill. Rest the meat for 10 minutes then slice against the grain and serve.
Nutrition Facts : Calories 553 kcal, Carbohydrate 1 g, Protein 70 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 182 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
THE BEST GRILLED SIRLOIN TIP ROAST
If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.
Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
GRILLED TRI-TIP ROAST WITH TEQUILA MARINADE
Make and share this Grilled Tri-Tip Roast With Tequila Marinade recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over.
- Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
- Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade.
- Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board.
- Tent with foil; let stand 10 minutes. Cut diagonally across grain.
GRILLED TRI-TIP ROAST WITH SANTA MARIA SALSA
Try our delicious Grilled Tri-Tip Roast with Santa Maria Salsa. Our succulent Grilled Tri-Tip Roast with Santa Maria Salsa is sure to be a crowd-favorite.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Mix coffee and seasonings until blended; rub evenly onto roast. Place on grate over unlit area; cover. Grill 20 min., monitoring for consistent grill temperature. Meanwhile, combine remaining ingredients; let stand at room temperature until ready to serve.
- Turn roast; grill 10 to 12 min. or until 145ºF. Remove from grill. Let stand 10 min. before slicing. Serve with tomato mixture.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 3 g, Fiber 0.6531 g, Sugar 1 g, Protein 20 g
ROASTED TRI TIP
It's a simple recipe that doesn't even require a smoker or grill. Tri tip is coated with a simple spice rub and baked in the oven until it's nearly cooked through, then it's finished in a hot cast iron pan for a beautifully browned sear.
Provided by Jaclyn
Categories Main Course
Time 1h15m
Number Of Ingredients 7
Steps:
- In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface.
- Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees.
- Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet.
- Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature.
- Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness).
- Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan.
- Add 1 Tbsp vegetable oil to the skillet.
- Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F).
- Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.
Nutrition Facts : Calories 315 kcal, Carbohydrate 1 g, Protein 38 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 118 mg, Sodium 1034 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
BBQ TRI TIP
For a simple, yet satisfying cut of beef, try out this recipe for BBQ Tri Tip. It's cooked nice and slow before finishing with a hot sear and mopped with a BBQ and butter sauce.
Provided by Susie Bulloch
Categories Main Dish
Time 55m
Number Of Ingredients 4
Steps:
- Preheat. Preheat your grill to 350 degrees F for two-zone grilling.
- Season. Season the tri tip on all sides with Beef Rub and place it on the indirect heat on your grill.
- Warm the sauce. Place the butter and BBQ sauce in a medium saucepan and onto your grill to heat through.
- Grill the tri tip. Grill the tri tip on indirect heat, flipping every 6-7 minutes. Close the lid in between each flip.
- Add sauce. Mop liberally with BBQ butter sauce after each time you flip the roast. Continue to grill the tri tip until the internal temperature reads one of the following: 115 degrees F for a rare roast (about 30 minutes), 125 degrees F for a medium-rare roast (about 35 minutes), or 135 degrees F for a medium roast (about 40 minutes).
- Finish grilling. When the roast reaches the desired internal temperature for the doneness you prefer, move it over to direct heat and grill for 2-3 minutes per side or until internal temperature reaches your desired finished doneness: 125 degrees F for rare, 135 degrees F for medium-rare, or 145 degrees F for medium.
- Rest, slice, and serve. Transfer the roast to a cutting board and let the roast rest for 10-15 minutes. Slice against the grain and serve with additional BBQ sauce.
Nutrition Facts : Calories 170 kcal, Carbohydrate 16 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 469 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
GRILLED TRI-TIP ROAST
Make and share this Grilled Tri-Tip Roast recipe from Food.com.
Provided by TishT
Categories Meat
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill for indirect heat, and lightly oil grate.
- In a small bowl, mix together the garlic powder, onion powder, pepper, and salt.
- Rub mixture all over the roast.
- Place the roast, fat side up on the hot grill with a pan underneath it to catch the drippings.
- Bake/roast for 4 to 6 hours, or until done.
- Check for doneness with a meat thermometer.
- Minimum temperature should be around 165F.
Nutrition Facts : Calories 352.1, Fat 16.5, SaturatedFat 5.9, Cholesterol 147.4, Sodium 415.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 47.1
GRILLED TRI TIP ROAST
Marinated meat with delicious flavor.
Provided by Jennifer W
Categories Main Dish Recipes Roast Recipes
Time 5h5m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
- Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g
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GRILLED TRI-TIP ROAST - GRILLINGCOMPANION.COM
From grillingcompanion.com
4.9/5 (28)Total Time 1 hr 25 mins
- Mix the rub ingredients together throughly and then rub a generous amount over all of the surfaces of the tri-tip.
- Leave the rubbed-down roast on the counter at room temperature for about 45 minutes before cooking. As an aside, we are going to test this theory one of these days. Most people recommend letting a large cut of meat warm to room temperature before roasting. I've done this for a while now and never questioned it, but I wonder if it really makes a difference? I feel a science experiment coming on...
- Light your grill and prepare for indirect grilling. This means lighting one side of the grill on high, while leaving the other side unlit. If you are using a charcoal grill, pile the coals to one side of the grill.
- Once the grill is hot and ready, place the tri-tip roast on the hot side and sear for a few minutes on each side. Our goal during the sear is to create a nice dark crust on the outside of the roast. Not to seal in the juices (doesn't really seal them in), but rather to create some delicious caramelization out of the rub and surface juices of the tri-tip.
GRILLED TRI-TIP ROAST RECIPE FOR A CHARCOAL OR PROPANE GRILL
From savoringtoday.com
Ratings 19Category Beef, Main DishCuisine AmericanTotal Time 1 hr 55 mins
- In a small bowl or using a mortar & pestle, mix the minced garlic, 2 tablespoons lime juice, 1 tablespoon liquid smoke, 2 teaspoons onion powder, 2 teaspoons sea salt, 1 teaspoon paprika and 1 teaspoon pepper to form a paste.
- Using a kitchen scale, measure the spice rub ingredients and place in a small jar with a lid and shake until thoroughly combined. Taste the mix for a balance of salt-sweet-spice, and adjust to taste. Use 1 tablespoon of seasoning per 1 pound steak and allow to sit at least 40 minutes before grilling.
- Light wood briquettes in a charcoal chimney starter and allow to burn until 90% of the coals are glowing and hot (15 minutes).
TRI TIP (GRILLED OR OVEN-ROASTED) - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.8/5 (29)Calories 458 per servingCategory Main Course
- They will have what is called "prime" cuts, which has more fat and marbling than you can find at the grocery store.
- It will take longer to cook because of all the fat. (Fat=flavor)If you buy your tri tip at the grocery store, make sure that you go to a high-end grocery store.
HOW TO MAKE SIMPLE GRILLED TRI TIP | GRILLA GRILLS RECIPES
From grillagrills.com
- Take your tri tip and trim off any silver skin you find. Be sure not to cut too deep. Combine all dry ingredients and rub them on the tri tip generously. Let the tri tip sit at room temp while your grill heats.
- You have two options for cooking: lower and smokier or hotter and more of a grilled flavor. For this recipe, set your Grilla Grill to 250 degrees. Please ensure you have a high-quality thermometer handy in order to ensure you don’t overcook this awesome piece of beef.
- Cook for about 25 minutes and test the temperature. You are looking to bring the temp to about 115 degrees.
- Now run your Grilla temp up to about 350 to 400 degrees in order to final sear the meat. You will sear on both sides for about 3 minutes once your target temp is reached. You don’t want to go very far past 130 degrees internal temp.
GRILLED TRI-TIP ROAST RECIPE - THE SPRUCE EATS
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TOP 10 GRILLED BEEF TRI-TIP RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick Riches
- Grilled Tri-Tip Roast. Grilled tri-tip roast has a ton of flavor. This recipe uses a simple spice rub and produces drippings you'll love to use for gravies and sauces.
- Santa Maria Tri-Tip. Santa Maria tri-tip barbecue is an old traditional cookout from the Santa Maria Valley in Southern California dating back to the mid-19th century.
- Simple Grilled Tri-Tip Steak. Marinating your tri-tip steak will help keep the meat tender when you grill it at higher heat. This simple tri-tip steak recipe uses a powerful marinade.
- Sesame-Ginger Tri-Tip Steak. For an Asian-inspired meal, you can make this sesame-ginger tri-tip steak or roast that has been deliciously marinated. Slice it to serve with rice or noodles and grilled or steamed vegetables.
- Smoked Tri-Tip Roast. Smoked tri-tip roast is usually made over a live fire grill, but it also works great in the smoker. You will get a better-smoked flavor, but the surface won't be seared.
- Spice-Rubbed Tri-Tip Roast. Add a Southwestern spice rub to your rotisserie tri-tip roast. The meat will dry-marinate in the rub for several hours before going on the grill.
- Southwestern Tri-Tip Steak. Beer and wine together? Both are in the marinade, along with cilantro and lime, boosting the deliciousness of the Southwestern tri-tip steak.
- Asian Marinated Tri-Tip Roast. Please your family with this spice and savory Asian marinated tri-tip roast. If you take the step of boiling the marinade after the meat is on the grill, you can use it to make a sauce for your rice or noodles.
- Grilled Espresso Tri-Tips. Don't be afraid to use coffee as a seasoning or in a marinade. The flavor really isn't that strong and it will help to enhance the flavor of this grilled espresso tri-tips steak.
- Grilled Cognac Beef Kebabs. This simple grilled Cognac beef kebabs recipe is perfect for beef tri-tip. Buy the strips (sometimes labeled as steaks) and cut them into cubes.
GRILLED TRI-TIP STEAK WITH CHIMICHURRI ... - FLIPPED-OUT FOOD
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5/5 (8)Category Mexican/Latin American/Portuguese/SpanishServings 4Total Time 1 hr 35 mins
- Trim excess fat from the roast (you want some fat to flavor the meat). Remove any silverskin. Pat very dry with paper toweling. Mix the salt and black pepper and massage into all surfaces of the roast. Allow the roast to sit at room temperature for at least half an hour (and up to an hour).
- Prepare a grill for indirect cooking with medium heat (about 350º). Sear the roast directly over the coals or burners with the lid closed until dark grill marks develop on each side, about 8–10 minutes per side.
- Move the roast to the indirect cooking side of the grill. For best results, insert a digital probe into the thickest part of the roast and cook until the roast reaches ~128º for medium-rare, about 15–20 minutes more (or, start checking the temperature with an instant-read thermometer after 15 minutes; see Recipe Note #1).
- Remove the roast from the grill and wrap in foil (see Recipe Note #2). Allow roast to rest for at least half an hour. Slice against the grain into ~1/4-inch steaks. Serve with chimichurri sauce.
HOW TO GRILL A TRI TIP ROAST - THE TRI TIP GUY.COM
From thetritipguy.com
- Before you light up the grill, take the tri tip roast out of the fridge and bring it to room temperature (or about 70 degrees). This evens out the temperature throughout the roast which will help the roast cook evenly (in other words, you don’t have to burn the outside to cook the deep middle of the roast).
- Whil e it’s resting, put your favorite rub on the roast; be as liberal with the seasoning as you want. As you pour it on, rub the entire surface and press it into the meat.
- Light the grill and bring to medium heat (between 350 – 375 degrees). Preheat for 7-8 minutes. This is the ideal heat to cook the tri tip fully in 35-40 minutes, depending on the size of the roast.
- Place the meat fat side up in between the burners. Why? This will prevent flare ups from any dripping fat that lands on the burner covers.
- Put the cover down and keep an eye on it; you don’t want to lose your roast to an accidental flare up and you want to make sure that the temperature stays around 350 degrees for the entire grill.
- Cook for 15 minutes before flipping. You should occasionally lift the grill cover slightly to make sure you are not getting flareups and to check for “hot spots” (lift up the roast slightly to see if one part of the roast is getting cooked unevenly; move or spin – but don’t flip – the roast if necessary).
- Cook for 15-20 minutes, then check to see if the roast “bounces” off the grill; as beef cooks, it gets denser (or firmer). If it bounces, check the temperature with a meat thermometer.
- Let the meat rest for 10 minutes – this is perhap s the MOST IMPORTANT STEP. Do not (I repeat: DO NOT) cut it right away; this resting period gives time for the juices to be distributed throughout the meat instead of all over the cutting board.
- Remember to cut against the grain when it is time to trim, and cut the slices as thin as possible (no thicker than 1/2 an inch). We will have a video coming soon that just addresses trimming, but the short version is this: cut it in half then slice long ways.
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