Grilled Santa Maria Style Tri-Tip Steak

 

2.5-4 lb. tri-tip steak


Rub Ingredients:

1 tablespoon salt

1 tablespoon pepper

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon dried oregano

1 teaspoon dried rosemary


Mix ingredients together in a bowl.   Place tri-tip on a baking sheet with edges. 


Sprinkle some of the rub on the meat.  Massage the rub on the meat.  Flip the meat over and repeat. 

Cover the steak with foil or plastic wrap and allow the meat to sit for 1 hour on the counter to get to room temperature and for the rub to settle into the meat.


Preheat your grill to 400 degrees and sear all sides of the tri-tip.  Lower heat to 300 degrees or move to a cooler or indirect area of your grill.


Cover the grill and cook until the internal temperature reaches 120 F for rare and 140 F for medium.  This will take anywhere from 25-40 minutes depending how hot the grill is and the doneness of the meat.


Once the tri-tip reaches desired temperature, remove from the grill onto a carving board and tent with foil.  Allow the steak to rest 10-15 minutes  


Slice across the grain.

Serve with Fenestra Winery 2018 Azulene Blend



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