American · Dinner
Santa Maria Tri-Tip
Tri-tip beef roast rubbed with garlic, salt, black pepper and paprika, then grilled over red oak until medium-rare and sliced against the grain. Served in the Central California style with pinto beans, tomato salsa and grilled garlic bread.
$8
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
661Calories
48.1gProtein
36.7gFat
31.1gCarbs
4.2gSugar
6.9gFiber
2810mgSodium
178mgChol
12.9gSat Fat
685mgPotassium
88mgCalcium
3.2mgIron
1.8mcgVitamin B12
3.1mgVitamin C
egg-free
gluten-free-adaptable
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Pat the tri-tip dry, then mince garlic and mix with paprika, salt and pepper into a rub coating the roast.
2
Marinate
Leave the rubbed roast at room temperature for 40 minutes.
3
Sear
Grill the tri-tip fat-side down over direct high heat for approximately 6 minutes until a dark char forms and it releases from the grate.
4
Grill
Move to indirect medium heat, cover, and cook 25 to 30 minutes, turning once, until an instant-read thermometer reads 130°F for medium-rare.
5
Rest
Let the roast rest undisturbed for 10 minutes.
6
Plate
Toast the buttered baguette, warm the pinto beans with olive oil, then slice the roast against the grain and serve with salsa.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g tri-tip beef roast
- 4 cloves4 cloves garlic
- 2 tsp2 tsp paprika
- 2 tsp2 tsp salt
- 2 tsp2 tsp coarse black pepper
- 7 oz200g cooked pinto beans
- 1/2 cup120g tomato salsa
- 2 slice80g baguette
- 1 oz28g butter
- 2 tbsp30ml olive oil
