SANTA MARIA STYLE TRI-TIP
Dry Rub (for up to a 4 lb tri-tip)
- 1 Tablespoon salt
- 1 Tablespoon pepper
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon fresh or dry rosemary
- 1/2 teaspoon fresh or dry oregano, sage, or thyme. (I used oregano)
1. Finely chop all fresh herbs & mix all ingredients in a small bowl.
2. Place tri-tip in a deep dish & coat meat evenly with dry rub mix. Cover dish with foil & let the tri-tip rest at room temperature for 45-60 minutes.
3. Lightly oil BBQ grates, then turn BBQ on medium high heat for a few minutes. When grill is ready place tri-tip at a 45 degree angle & allow the roast to sit for 2-3 minutes or until nice grill marks form, turn tri-tip & do the same of the other side. When grill marks are set, set BBQ to medium-low heat, move tri-tip over so it is not directly over flames. Cook for 30-35 minutes or until tri-tip reaches your desired doneness.
**Grill Tip** make sure to watch tri-tip very closely during this time as the fat from this roast can fall into the flame & cause major flames or a grease fire. Cook with caution!
4. When done, place tri-tip on a plate or cutting board, cover with foil & let rest for 5-7 minutes to allow juiced to collect. Cut tri-tip in 1/4 inch slices at an angle.
Plate Finished Product
STORY BEHIND THE DISH
I love tri-tip & I love to grill so this dish is the best of both worlds. I used a modification of a Santa Maria Tri-tip recipe I received from a friends BBQ. This is a perfect summer BBQ dish & pairs well with many of the side on my blog.
This recipe does not need any modifications to be whole30/Paleo compliant. I was 100% satisfied with the final product. If you want more of a kick you can add some red pepper flakes or more cayenne pepper.