Santa Maria Tri-Tip

California’s classic Santa Maria barbecue: tri-tip rubbed with salt, pepper and garlic, grilled over oak and sliced thin against the grain.

Santa Maria tri-tip is traditionally grilled over red oak on an adjustable grate. A reverse sear on a kettle grill works just as well at home.

Ingredients

• 1 tri-tip, 1–1.5 kg, silver skin removed
• 1 tbsp coarse salt
• 1 tbsp coarse black pepper
• 2 tsp garlic powder
• Optional: 1 tsp dried parsley
• Oak wood chunks

Method

1. Mix salt, pepper, garlic and parsley. Rub all over the tri-tip; leave at room temperature for 30 minutes.

2. Set up the grill for two zones with a few oak chunks on the coals.

3. Cook on the cool side, lid closed, until the centre is about 8 °C below target.

   Start 40 min timer

4. Move to the hot side and sear 1–2 minutes a side.

5. Rest on a board.

   Start 10 min timer

6. Find where the grain changes direction and cut the roast in two there. Slice each half thinly across its own grain.

Tips

• Serve with pinquito beans, salsa and garlic bread for the full Santa Maria plate.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources