I have made countless Tri-tips over the years and the Santa Maria style was my go to for a long time. That is pretty much what got me started here many years ago. I still love it that way but I keep gong back to this way again and again and never get tired of it. The only difference is the cost of a tri-tip is 3X what they used to cost for many years.
This is for a 2.5 Lb tri-tip. If it is over 3Lb you might want to adjust the seasoning a bit.
Cut the tri-tip into 1.5" - 2" cubes. They don't have to be symmetrical or cut in the "tri-tip way"
Marinade: I have adjusted it many times but I think I have perfected it.
1/2 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon Smoked Paprika
5 tablespoons brown sugar
5 tablespoons extra virgin olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
Juice from 3 limes
Marinade the cubes overnight in the fridge. Tossing it a few times helps keep it even.
Place the meat on skewers. Wood, steel or whatever floats your boat. Now I have nice steel ones so that is what I use.
I start the fire with a chimney of Cowboy lump charcoal. Once it has reached the top I toss it in the pit and add a couple splits of Hickory and one of Coastal red Oak. I give them a couple minutes to start burning and place to meat on the fire.
I turn them every 5 minutes or so until they get an IT of at least 140. Usually I push off the top ones into a bowl and give the bottom ones a few more minutes to get up to temp.
What goes perfectly with this is Basmati rice. I am usually making this in the house at the same time. Like the beef I have tweaked it over time to my liking.
3 Cups Basmati rice
1 white onion - medium chopped
2 cloves of garlic - finely chopped
1 group cilantro finely chopped
1 cup fried onion pieces
4 cups of vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1 tablespoon butter
1 tablespoon turmeric
1/2 tablespoon cumin
Wash the rice until the water is clear.
In a large pot add the butter on medium heat, then add the chopped onions and garlic. Toast until the onions are translucent.
add in the rice and toast for around 15 minutes stirring every couple of minutes to toast it well.
Add in the vegetable stock and the seasonings. Mix well and cover. Still stir it every couple of minutes.
When the rice is done add in the cilantro and fried onions.
This will make a tasty meal that I bet you will enjoy. I know our family does.
This is for a 2.5 Lb tri-tip. If it is over 3Lb you might want to adjust the seasoning a bit.
Cut the tri-tip into 1.5" - 2" cubes. They don't have to be symmetrical or cut in the "tri-tip way"
Marinade: I have adjusted it many times but I think I have perfected it.
1/2 tablespoon onion powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon Smoked Paprika
5 tablespoons brown sugar
5 tablespoons extra virgin olive oil
5 tablespoons soy sauce
3 tablespoons Worcestershire sauce
Juice from 3 limes
Marinade the cubes overnight in the fridge. Tossing it a few times helps keep it even.
Place the meat on skewers. Wood, steel or whatever floats your boat. Now I have nice steel ones so that is what I use.
I start the fire with a chimney of Cowboy lump charcoal. Once it has reached the top I toss it in the pit and add a couple splits of Hickory and one of Coastal red Oak. I give them a couple minutes to start burning and place to meat on the fire.
I turn them every 5 minutes or so until they get an IT of at least 140. Usually I push off the top ones into a bowl and give the bottom ones a few more minutes to get up to temp.
What goes perfectly with this is Basmati rice. I am usually making this in the house at the same time. Like the beef I have tweaked it over time to my liking.
3 Cups Basmati rice
1 white onion - medium chopped
2 cloves of garlic - finely chopped
1 group cilantro finely chopped
1 cup fried onion pieces
4 cups of vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cinnamon
1 tablespoon butter
1 tablespoon turmeric
1/2 tablespoon cumin
Wash the rice until the water is clear.
In a large pot add the butter on medium heat, then add the chopped onions and garlic. Toast until the onions are translucent.
add in the rice and toast for around 15 minutes stirring every couple of minutes to toast it well.
Add in the vegetable stock and the seasonings. Mix well and cover. Still stir it every couple of minutes.
When the rice is done add in the cilantro and fried onions.
This will make a tasty meal that I bet you will enjoy. I know our family does.
