Santa Maria Style Tri-Tip

SANTA MARIA STYLE TRI-TIP

Printable Recipe

• 1 Tri-tip (2-4 lbs)

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. 

MODIFICATIONS/Whole30

  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.

Beer-Braised Short Ribs

 BEER-BRAISED SHORT RIBS 
Printable Recipe

• 2 lb. beef short ribs
• 3 tbs. canola oil or olive oil
• 1/2 cup pearl onions or diced onions
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 6-8 garlic cloves, sliced
• 2 cups stout beer or beef broth
• salt & pepper 
• flat-leaf parsley to top, optional

1. Season the short ribs on all sides with salt, pepper, & 1-2 minced garlic cloves.

2. Over medium-high heat, warm the canola oil until almost smoking. 

Brown the ribs on all sides, 3-4 minutes on each side. 

 3. Transfer meat to the Crock Pot & continue working on the veggies.

 4. Peel pearl onions or dice regular onions, chop carrots, celery, & finely slice garlic. 

5. In the same pan over medium heat, saute onions, carrots, celery & garlic and cook, stirring occasionally, until softened, about 3-4 minutes. Season with salt & pepper.

6. Pour veggies over short ribs. 

7. Pour beer or broth in pan to collect flavors & then pour into Crock Pot over veggies & ribs.

8. Cook on HIGH for 4 hours or LOW for 6. 

9.Transfer the ribs into a bowl & cover with aluminum foil. Skim the fat off the sauce. 

10. Using a blender, let cool for 5 minutes before blend, then puree the sauce until smooth.

Save some whole veggies on the side to top ribs when serving. 

Plate Finished Product

STORY BEHIND THE DISH

A few months ago I saw a this recipe for short ribs in a William Sonoma cookbook, but it was to be made in a dutch oven. Since I do not have a dutch oven & I am seeking new great dishes for the Crock Pot I figured why not? This is a great dish as a week night dinner or even for a dinner party with good friends & good wine. 

 

MODIFICATIONS/Whole30

For Whole30 & Paleo use olive oil & replace beer with beef broth. I used pearl onions which can be more work, so if you do not have the time, just chop a regular onion. This dish would pair well with Garlic Roasted Mashed Potatoes, Red Smashed Potatoes, Sweet Potato Mash or Creamy Polenta with Carrots & Spinach (as pictured). Don't forget you can always use gluten free beer or beef broth to make this a gluten free dish!

Grilled Tri-Tip 6 Hour Marinade

 GRILLED TRI-TIP 6 HOUR MARINADE
Printable Recipe

• 1-2 lbs tri-tip, trimmed 
• 1 cup canola oil
• 1 lemon, juiced
• 1/4 cup white sugar
• 1/4 cup soy sauce
• 2 tablespoons black pepper
• 2 tablespoons garlic salt
• 4-6 garlic cloves, chopped
• 1/2 onion, diced (or you can use 1/4 cup dry onion)

1. Mix all of the ingredients, excluding the tri-tip, in a large mixing bowl. 

2. Place the trimmed tri-tips in the marinade bowl, cover, 
& let stand in the refrigerator for at least 6 hours.

(After 6 hours)

  

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.

5. Cut tri-tip in 1/4 inch slices at an angle.

Plate Finished Product

Tri-Tip pairs well with smashed sweet potatoes, grilled veggies, 

& kale, apple, & bacon salad.

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 Bobby Flay's 6 hour marinade & it turned out perfect! I paired it with smashed sweet potatoes, grilled veggies, & a delicious kale, apple, & bacon salad. See links above.

MODIFICATIONS/Whole30

  There is not much I would modify in this recipe, I was 100% satisfied with the final product. If you like a lot of garlic you can mince some & add the chopped garlic as well. If you want more of a kick you can add some red pepper flakes to the marinade. Whole30/Paleo modifications, replace canola oil with olive oil, replace soy sauce with coconut amino, & remove sugar or use date paste.

Steak Kabobs

STEAK KABOBS 

Printable Recipe

• 1 1/4 lb. beef top sirloin steak 
• 1/3 cup soy sauce or coconut aminos
• 2 tablespoons sugar 
• 2 tablespoons canola oil 
• 1 tablespoon Worcestershire
• 1 garlic clove, minced 
• 1 1/2 tablespoon red wine vinegar 
• 1/8 teaspoon pepper 
• 8 fresh whole mushrooms 
• 1 medium red onion, coarsely chopped 
• 1 yellow squash, cut
• 1 zucchini, cut  
• 8 bamboo skewers 

 1. In a mixing bowl combine soy sauce, sugar, canola oil, Worcestershire, garlic, red wine vinegar, & pepper. 

2. Add beef, stir until coated. Cover with plastic wrap & marinate in refrigerator for 30 minutes or longer, I prefer a few hours for a more tender product, stir occasionally. Drain, reserving marinade into a small saucepan. Bring reserved marinade to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered for at least 5 minutes. 

3. Wash veggies. Cut onions, zucchini, & yellow squash.  

4. Toss all veggies with olive oil & a light coat of salt & pepper. 

 5. Thread beef & veggies alternately onto skewers. 

6. Preheat barbecue to medium-high heat. Cook kabobs on greased grill for about 20 minutes, turning occasionally & brushing with reserved marinade.  

 Plate Finished Product  

STORY BEHIND THE DISH

Since I was a kid I have been making kabobs like these at family BBQs. My dad always did the prep work, marinating the meat & cutting the veggies. I got to do the fun part, threading the skewers. I love everything about this dish, prepping it, cooking it, & especially eating it.  

MODIFICATIONS/Whole30

To make this dish whole30 or Paleo approved you can use olive oil or avocado oil in place of the canola oil, also use coconut aminos for the soy sauce, remove the sugar, & you can use homemade Worcestershire or just remove it all together. The marinade for this dish is a standard sweet soy marinade that also works well for pork, lamb, or chicken. You can mix & match any of the meats & veggies. Sometimes I grill all the veggies on single skewers & the meat on their own skewers. Other good veggies to add are bell peppers, cherry tomatoes, & even potatoes. Don't forget, you can always substitute soy sauce for gluten free soy sauce, or you can use coconut aminos & remove worcestershire or make your own to make this a gluten free dish!

Chile-Lime Beef Skewers

CHILE-LIME BEEF SKEWERS 

Printable Recipe

• Skirt Steak, 8-10 oz 
• 1/4 cup fresh lime juice 
• 3 tablespoons canola oil or coconut oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ginger, fresh or ground 
• 1/4 medium onion, minced 
• 1 serrano chile, seeded & minced 
• 1 teaspoon sugar 
• 2 tablespoons fresh cilantro, minced 
• 1 tablespoon fresh mint, minced
• 2 tablespoons scallions, minced 
• 4-6 bamboo skewers

Prep Marinade 

 1. Soak bamboo skewers in water for 10-20 minutes. Meanwhile, mince onion, chile, cilantro, mint, & scallions finely. 

2. In a small bowl, combine the lime juice, 2 tablespoons oil, soy sauce, ginger, onion, chile, sugar, & 2 tablespoons water.

 3. Cut the steak crosswise into 1 inch segments & then cut the segments in 2 inch pieces. 

 4. Place the steak in a medium bowl. Stir the lime-soy sauce mixture & then add 3 tablespoons over the steak, set the sauce aside. Pour the remaining 1 tablespoon of oil over the steak & mix until the steak is well coated. Let marinate for 15-20 minutes. 

 5. With the remaining sauce add cilantro, mint, & 1 tablespoon scallions, mix well. 

Cook Skewers 

6. While the meat is marinating, prep the grill to medium-high heat. When meat is ready, thread 2-3 pieces of meat onto each skewer. Sprinkle with salt & pepper. 

 7. Place the skewers on the grill & cook as desired, about 3 minutes on each side for rare.

 Plate Finished Product 

8. Top with scallions & serve right away. Suggested sides are rice, lime sauce, and lime wedge. 

STORY BEHIND THE DISH

I have used many different Asian fusion marinades & this mix of Asian & Mexican spices makes for a great party dish or week night meal. It is simple & delicious.   

MODIFICATIONS/WHOLE30

Feel free to add or subtract any herbs from this dish. Personally I don't like a lot of heat so I always remove the seeds from the chile & only use half a chile or one small chile. For Whole30 or paleo use coconut oil or avocado oil in place of canola oil and use coconut amino in place of soy sauce. Remove the sugar. If you want more spice leave seeds in or add some cayenne pepper to the mix. You can substitute the onions for shallots or the scallions for green onions, they all work well. I also added a little Thai peanut sauce to the plate.