Recipe: Appetizing Santa Maria-style Tri-Tip Beef Roast

Santa Maria-style Tri-Tip Beef Roast. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite. Tri Tip Roast is rubbed with a smoky spice mix, briefly pan seared to caramelize the exterior, then roasted in the oven until rare and tender.

A Santa Maria rub has salt, pepper, and either garlic salt or garlic powder. That's the base of the rub, anything beyond that is optional. If you don't have access to the tri-tip cut where. You can have Santa Maria-style Tri-Tip Beef Roast using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Santa Maria-style Tri-Tip Beef Roast

1. Prepare 2-2.5 of Lbs. Tri-tip beef roast.
2. You need 2 tsp. of Salt.
3. You need 2 tsp. of Black pepper, ground.
4. It's 2 tsp. of Garlic powder.
5. You need 1.5 tsp. of Paprika.
6. It's 1 tsp. of Onion powder.
7. You need 1 tsp. of Rosemary, dried/crushed.
8. Prepare .25 tsp. of Cayenne pepper.
9. Prepare .33 C. of Red Wine Vinegar.
10. You need .33 C. of Vegetable/cannola oil.
11. Prepare 4 cloves of Garlic, crushed/minced.
12. It's .5 tsp. of Dijon Mustard.

Santa Maria Style Tri-Tip Beef Sirloin Roast. A mainstay of California cooking, our tri-tip recipe stays true to the Santa Maria Valley tradition. Fire up the grill, put on our USDA Beef Sirloin Tri-Tip, add a pot of beans and some crusty bread for the full experience.. Remove from oven (don't forget to turn off the oven, like me).

Santa Maria-style Tri-Tip Beef Roast instructions

1. Utensils needed: Air-tight container for marinating beef, one cup sealable container for vinegar mixture, spoon, 1 cup liquid measuring cup, measuring spoons, large serving platter, grill/broiler pan, optional mortar & pestle/garlic press..
2. In air-tight container, mix dry ingredients (Salt, Black Pepper, Garlic powder, Paprika, Onion powder, Rosemary, and Cayenne pepper) to make spice mixture..
3. Place tri-tip on serving platter and completely coat all sides with spice mixture. Return to air-tight container and refrigerate for 4 hours..
4. Mix Vinegar, Oil, crushed/minced Garlic, and Mustard in a covered container. Blend/shake well. Set aside for later. Shake well before using..
5. After 4 hours, remove tri-tip from refrigerator and let sit uncovered/loosely covered for 30 minutes..
6. Preheat grill/broiler to high heat. Lightly oil grate/broiler pan..
7. Preheat grate/broiler pan. Place tri-tip on preheated surface, shake vinegar/oil mixture, then brush/bastetri tri-tip. Baste and cook for 4 minutes before turning. Repeat until desired temperature is reached. Let rest 5-10 minutes before serving. If cutting, cut across the grain of meat..

The roast will continue cooking to a very nice medium. Slice thinly across the grain to serve. To oven-roast a tri-tip, prepare meat with rub and refrigerate as instructed. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down. The town of Santa Maria, California, is famous for its delicious grilled tri-tip.