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.

Spicy Chili Bean & Chicken Soup

SPICY CHILI BEAN & CHICKEN SOUP 
Printable Recipe

• 5 cups chicken broth (see Quick Tips for homemade broth from rotisserie chicken)
• 2 chicken breasts, cooked 
• 1 tablespoon olive oil 
• 1 medium onion, diced 
• 3 garlic cloves, sliced 
• 2 cans diced tomatoes 
• 1 can tomato soup 
• 2 cans chili beans, undrained 
• 1 jar chunky salsa 
• 1 can corn, drained or cup frozen corn 
• 2 tablespoons chili powder 
• 2 avocados 
• 1/2 cup cilantro, chopped 

1. Chop onion & garlic.

2. In a large pot over medium heat saute onion & garlic in olive oil until lightly browned. 

3. Add in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken & 5 cups broth. Mix well & simmer for 30 minutes on med-low heat. 

4. When soup is done pour into a bowl & serve hot.

 Plate Finished Product

5. Top soup with fresh avocado, cilantro, & a splash of line juice.

STORY BEHIND THE DISH

My sister came across this delicious soup years ago on a food blog, I have always enjoyed it & have been wanting to share it with you. I modified it to a healthier version but I personally think it still tastes amazing!

 

MODIFICATIONS 

 There are many things that can be added or substituted in carrots would be a great addition or substitute if you don't like corn. To thicken it up you can add some soup cream for a more creamy soup. To spice it up even more you can add some fresh or canned diced chilies. You can top with chips, cheese, hot sauce, you name it! Serve it with some warm tortillas, bread, or even corn bread would be delicious.